Mediterranean Chicken & Vegetable Quiche


  • 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.