Chicken & Veggie Quiche (eBook exclusive recipe!)

This is one of my FAVE savoury recipes from my e-book, 'BETTER BALANCE'! I wanted to give you a little taste of what you can expect from the 85+ recipes in my ebook ‘Better Balance’!

This one is a total crowd pleaser and incredible for meal prep if you feel like taking your meal prep game up a notch!

My Better Balance ebook is available for purchase here!

FOR THE PASTRY

• 1 egg

• 1/2 cup butter, melted (or coconut oil for Dairy Free version)

• 1 cup tapioca flour

• 1.5 cups almond meal

• Pinch of salt

1. Preheat the oven to 180ºC, fan-forced.

2. In a food processor or blender, blend all ingredients together.

3. Then roll into a ball and wrap with cling wrap, set in the fridge for an hour.

4. Roll out pastry between 2 sheets of baking paper and press into a non stick quiche/pie tin. Press your fork into the pastry and around the edges to

5. create blind bake holes.

6. Pre-bake pastry for 10 mins and move onto the filling.

FOR THE FILLING

• 4 cloves of garlic, finely chopped

• 1 tbsp olive oil

• 1 cup mixed mushrooms, finely chopped

• 1 red onion, diced

• 3 cups fresh baby spinach

• 6 eggs

• 100g of shredded cooked chicken

• 1 tbsp nutritional yeast

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tsp dried basil

1. Salt and pepper, to taste

2. Sauté the garlic and red onion in olive oil over medium heat.

3. Add in mixed mushrooms, salt and pepper, baby spinach. Cook well then set aside.

4. Mix 6 eggs, nutritional yeast, shredded chicken, paprika, garlic powder, dried basil, salt and pepper in a bowl then add in the onion mushroom mix.

5. Pour into the half baked quiche crust and put it back in the oven to bake for 30 minutes.