Mediterranean Chicken & Vegetable Quiche

A simple press-in crust of egg, coconut oil and coconut flour forms the base for this grain-free twist on a quiche. Try serving with a green salad or simple roasted vegetables for a complete meal.

Prep Time
20 min
Cook Time
50 min
70 min


  • 1 cup cooked and diced boneless, skinless chicken breast
  • 1/2 cup halved cherry tomatoes
  • 1/3 cup crumbled feta cheese
  • 1 scallion, thinly sliced
  • 2 tbsp chopped fresh dill
  • 1 to 2 tbsp chopped fresh mint leaves
  • 3 eggs
  • 1 cup whole milk
  • 1/4 tsp ground nutmeg
  • Sea salt and fresh ground black pepper, to taste


  • 2 eggs, beaten
  • 1/3 cup coconut oil, melted, plus additional for greasing pie plate
  • 3/4 cup coconut flour


  1. Preheat oven to 350°F. Prepare crust: In a medium bowl, whisk 2 eggs and oil until blended. Stir in flour until just combined.
  2. Lightly grease a 9-inch pie plate. Using your hands, press crust mixture into plate until base and sides are evenly covered and smooth. Bake until light golden brown, about 10 minutes. (Make Ahead: Prepare crust up to this point up to 2 days ahead; cover and refrigerate. Bring to room temperature before filling and baking.)
  3. Increase oven temperature to 375°F. In a medium bowl, combine chicken, tomatoes, cheese, scallion, dill and mint. Sprinkle evenly into pie shell. In bowl, whisk together 3 eggs, milk, nutmeg, salt and pepper; pour evenly over ingredients in shell.
  4. Bake in center of oven until a knife inserted in center of quiche comes out clean, about 30 minutes. (Tip: If edges begin to brown too much before quiche is set, loosely cover crust with foil.) Let cool

Nutrition Information

  • Serving Size 1/6 of quiche
  • Calories 321
  • Carbohydrate Content 11.5 g
  • Cholesterol Content 191 mg
  • Fat Content 22 g
  • Fiber Content 5 g
  • Protein Content 19 g
  • Saturated Fat Content 16 g
  • Sodium Content 245 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 1 g