Crustless Chicken and Brussels Sprout Quiche

with Green Beans

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low-carb
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low-carb
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Instructions

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1 Prep vegetables

Preheat the oven to 200°C. Slice the leeks in half lengthwise and rinse well in between the layers. Slice the leeks finely. Peel and crush the garlic. Trim the Brussels sprouts by cutting off a thin slice of the stem. Halve the trimmed Brussels sprouts.

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2 Fry vegetables

Heat a pan over medium-high heat with the butter and oil. Fry the leeks and Brussels sprouts for 5 min, stirring occasionally. Add the garlic and fry for 2 min further. Transfer the leeks and sprouts to a plate and return the pan to a medium-high heat.

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3 Fry chicken mince

Add a drizzle of oil and the chicken mince and fry for 4 min.

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4 Combine

Return the leeks and sprouts to the pan along with the cooking cream, salt and pepper. Cook for 3 min. Meanwhile, grate the Parmesan.

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5 Bake

Transfer the mixture to a baking dish or pie dish. Add the Parmesan and eggs and give everything a good mix up. Sprinkle the top with grated cheddar. Bake in the oven for 15 min or until golden on top.

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6 Boil green beans

Meanwhile, trim and wash the green beans. Cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked. Serve with the crustless quiche.

Tips for fussy eaters

Reserve some of the fussy eater's favourite ingredients and turn them into a chicken omelette.

Pro tip

This ones on the large side. Fortunately leftovers reheat very well. Enjoy!

Fall in love with Brussels sprouts!

Cooking Time: 35 min

Cals 612 · Prot 59 · Carbs 24 · Fat 33

Gluten-Free

Ingredients

Number of people

Quiche

Chicken mince 400 Grams
Leeks 1 Piece
Garlic cloves 3 Pieces
Brussels sprouts 200 Grams
Salted butter 10 Grams
Olive oil 1 Tbsp
Cooking cream 100 ML
Salt 1 Tsp
Black pepper 1 Tsp
Parmesan 45 Grams
Eggs 2 Pieces
Grated cheddar cheese white 60 Grams

To serve

Green beans 250 Grams

Fall in love with Brussels sprouts!

Cooking Time: 35 min

Cals 612 · Prot 59 · Carbs 24 · Fat 33

Gluten-Free

Instructions

photo

1 Prep vegetables

Preheat the oven to 200°C. Slice the leeks in half lengthwise and rinse well in between the layers. Slice the leeks finely. Peel and crush the garlic. Trim the Brussels sprouts by cutting off a thin slice of the stem. Halve the trimmed Brussels sprouts.

photo

2 Fry vegetables

Heat a pan over medium-high heat with the butter and oil. Fry the leeks and Brussels sprouts for 5 min, stirring occasionally. Add the garlic and fry for 2 min further. Transfer the leeks and sprouts to a plate and return the pan to a medium-high heat.

photo

3 Fry chicken mince

Add a drizzle of oil and the chicken mince and fry for 4 min.

photo

4 Combine

Return the leeks and sprouts to the pan along with the cooking cream, salt and pepper. Cook for 3 min. Meanwhile, grate the Parmesan.

photo

5 Bake

Transfer the mixture to a baking dish or pie dish. Add the Parmesan and eggs and give everything a good mix up. Sprinkle the top with grated cheddar. Bake in the oven for 15 min or until golden on top.

photo

6 Boil green beans

Meanwhile, trim and wash the green beans. Cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked. Serve with the crustless quiche.

Tips for fussy eaters

Reserve some of the fussy eater's favourite ingredients and turn them into a chicken omelette.

Pro tip

This ones on the large side. Fortunately leftovers reheat very well. Enjoy!

Ingredients

Number of people

Quiche

Chicken mince 400 Grams
Leeks 1 Piece
Garlic cloves 3 Pieces
Brussels sprouts 200 Grams
Salted butter 10 Grams
Olive oil 1 Tbsp
Cooking cream 100 ML
Salt 1 Tsp
Black pepper 1 Tsp
Parmesan 45 Grams
Eggs 2 Pieces
Grated cheddar cheese white 60 Grams

To serve

Green beans 250 Grams
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