Gluten-free sundried tomato and chicken quiche recipe - Emily Skye

Gluten-free sundried tomato and chicken quiche recipe

Gluten-free sundried tomato and chicken quiche recipe

I love eggs as a meal, and there are so many ways you can eat them. I love having them poached, with some grilled veges and smoked salmon, as an omelet or this delicious sundried tomato chicken quiche recipe. You won't see the option for a quiche as a meal on most weight loss programs, because the traditional pastry to make a quiche is filled with butter and processed flour. However, on my F.I.T. program I was able to create a delicious healthy pastry that is also gluten-free. This quiche makes a great breakfast or work lunch.


• 1 tbsp. ground flaxseed (linseed)
• 3 tbsp. water
• 1 cup (100g/3.5 oz.) almond flour
• 1 cup (100g/3.5 oz.) gluten-free rolled oats, ground into flour (option: other gluten free flour)
• 1 tsp. dried parsley
• 1 tsp. dried oregano
• 1/2 tsp. pink Himalayan salt
• 1 tbsp. (15 ml/0.5 fl. oz.) extra virgin coconut oil
• 1-2 1/2 tbsp. (15-37.5 ml/0.5-1.3 fl. oz.) water, as needed

• 4 whole eggs
• 400g (14.1 oz.) cooked chicken, shredded
• 1 tbsp. (15 ml/0.5 fl. oz.) extra virgin coconut oil
• 1 onion, thinly sliced
• 4 cloves garlic, minced
• 3 cups (240g/8.5 oz.) mushrooms (crimini or any other), sliced
• 1/2 cup (30g/1.1 oz.) fresh chives, finely chopped
• 1/2 cup (30g/1.1 oz.) fresh basil leaves, finely chopped
• 1/3 cup sun-dried tomatoes, finely chopped
• 1 cup (30g/1.1 oz.) baby spinach
• 1 tsp. fresh oregano
• 3/4-1 tsp. pink Himalayan salt
• Black pepper, to taste
• Red chilli flakes, to taste

Preheat the oven to 180°C (350°F). Meanwhile lightly grease a round 25-centimetre (10-inch) tart pan.

Mix the ground flaxseed and water together in a small bowl. Set aside. This will allow it to form a gel. In a larger bowl, mix oat flour, almond meal and spices. Add the flaxseed mixture and some oil. Blend the mixture until it forms a dough. Make sure it is mostly combined, but still sticky. If not, add some more water. Place the dough in the tart pan and press it so that it is evenly spread across the pan. Poke a few holes in the dough with a fork. Place it in the oven and bake at 180°C (350°F) for 13-16 minutes, or until golden. Once golden, remove the crust from the over and set aside to cool. Increase oven temperature to 190°C (375°F).

Add oil to a skillet and heat up over medium heat. Once hot, add onion and garlic and sauté for a minute or two. Once the onion and garlic have softened, add the mushrooms and season with salt and pepper. Let most of the water cook off the mushrooms before adding the sun-dried tomatoes, spinach and spices. Stir until well combined and cook until the spinach is slightly wilted. Remove from heat and add the shredded chicken. Mix thoroughly. Set aside. Whisk eggs in a smaller bowl until well blended. Add to the chicken and vegetable mixture and blend. Once the mixture is done spoon it into the crust. Smooth out with a spoon. Place the quiche in the oven at 190°C (375°F). Cook it for 33-37 minutes or until the quiche is firm to the touch. Once the quiche is done let it cool. 

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