Makes: 4 Servings

Chicken Vegetable No-Crust Quiche

Eggs are a very high quality protein that provide us with many different nutrients and protein to fuel our bodies!

Prep time: 10 minutes

Cook Time: 40 minutes


  • 5 ounces broccoli, chopped, (frozen or 1/2 head fresh broccoli, about 2/3 cup)
  • 1/2 onion, diced (about 1 cup)
  • 1 boneless skinless chicken breast, cooked and shredded (about 1 cup)
  • 1/3 cup cheddar cheese, shredded, (low-fat)
  • 6 eggs, large
  • 1 clove garlic, minced (about 1 teaspoon)
  • Nonstick cooking spray
Serving Size: 1 Cup
Total Fat8 g
Saturated Fat2.5 g
Cholesterol270 mg
Sodium200 mg
Total Carbohydrate4 g
Dietary Fiber1 g
Total Sugars1 g
Added Sugars included0 g
Protein18 g


  1. Thaw and chop broccoli, dice the onion, mince the garlic, and cook the chicken. In a separate bowl, crack and beat the eggs until well mixed.
  2. Preheat the oven to 350 F. Spray a baking dish with nonstick cooking spray
  3. Transfer veggies and chicken to a greased baking dish. Top with eggs and cheese.
  4. Bake at 350 F for 30-40 minutes or until the top is lightly browned and a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.

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