Paleo Chicken Bacon Mushroom Quiche from Stupid Easy Paleo


This recipe calls for bacon and on the Whole30 you are not aloud to have bacon with added sugar and crap (sulfites and added nonsense). Do you know how impossible it is to find bacon without sugar listed in the ingredients? Impossible. Finally went to Whole Foods, talked with the butcher and he said it just wasn’t going to happen for me. He recommended making my own as they sell plain pork belly. Definitely something I am excited to try out! But since I already had all the other ingredients to make the quiche, I used 4-ingredient sausage that I picked up from Whole Foods and it was incredible!

Ingredients for Paleo Chicken Bacon Mushroom Quiche from Stupid Easy Paleo:

2 ounces (55 grams) dried mushrooms
6 strips of bacon
1-1/2 cups leftover shredded chicken
2 teaspoons dried sage leaves
6 eggs
1 cup (240 mL) full-fat coconut milk
1/2 teaspoon sea salt
1/2 teaspoon black pepper
Coconut oil

Directions for Paleo Chicken Bacon Mushroom Quiche:

If using dried mushrooms, soften them by covering them with boiling water in a heat-proof bowl for about 30 minutes. Drain well.
Preheat the oven to 375°F (190ºC). Grease a casserole dish or glass baking dish with coconut oil. I used a 10″ round casserole. If you use a smaller one, you may have to bump up the baking time a few minutes since the quiche will be thicker.
In a large skillet over medium heat, render and brown the bacon. Add the leftover chicken, mushrooms and sage to the pan and cook for a few minutes, making sure there is no moisture left from the mushrooms (if not, your quiche will be soggy…no bueno). Dump this mixture into the greased casserole dish, and set aside.
Crack the eggs into a medium bowl. Add the coconut milk, sea salt and pepper. Whisk to combine. Pour the egg mixture into the casserole dish.
Bake the quiche for about 30 minutes or until the center is set and not jiggly.

Change it Up:

Instead of dried mushrooms, use about 2 cups of sliced fresh mushrooms, any kind. Be sure to fry them down before you use them so they don’t add a lot of moisture to the quiche.
Don’t have any chicken? Use any leftover meat you’d like or just go meatless. If you don’t add meat, I recommend adding a veggie in its place.
Don’t like coconut milk? Use another nut milk of choice (homemade almond milk is great…I would make it extra thick by cutting the water down to 3 cups instead of 4).
Double the ingredients and make a mega-sized quiche for the week ahead.

Enjoy! 🙂 Let me know what you all think!