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Perfect for Meal Prep!
Breakfast can be a difficult task. Early mornings mixed with dwindling willpower can leave even the most prepared of us stuck. That’s why so many people choose to meal prep once a week – to make their lives easier! Each Sunday, they prepare a large portion of food to be eaten throughout the week. Some choose to stick to one daily meal, like breakfast or dinner. Some will make all 3 meals in one day and divide it up into 6-7 portions each!
We find it easiest to prep a week’s worth of breakfasts to take the load off of stressful mornings. Enter: the Chicken and Zucchini Breakfast Quiche. It’s incredibly simple to prepare and can feed a crowd. So whether you choose to enjoy this all by yourself, with a partner or serve it for a family brunch – you can count on this breakfast quiche to get you through it all!
A few flavor combinations
Our Chicken and Zucchini Breakfast Quiche is made with ground chicken, but you can choose to use ground beef, turkey or lamb! Throw in some rosemary if you choose lamb and consider some taco seasoning if you choose beef. Try this recipe out and put your own spin on it. Then make sure to leave a comment below with what you decided tasted best to you!
Don’t hesitate to throw in those seasonings into the crust either 🙂
Chicken and Zucchini Breakfast Quiche
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Macros per serving: • 311 Calories • 25g of Fat • 18g of Protein • 4g of Net Carbs
Preheat the oven to 350°F. To make the crust of the quiche, pulse together the almond flour and salt in a food processor.
Next, add the coconut oil and egg into the food processor and pulse until the mixture forms a ball. Press the ball into a lightly greased, 9-inch pie dish and set aside. It is not necessary to pre-bake this crust.
In a large skillet, cook and lightly brown the ground chicken. Set aside to cool slightly.
In a large bowl, crack all eggs and whisk until smooth. Add in cream, spices, and mix. Next, add the grated zucchini and cooled chicken. Mix everything until well incorporated.
Pour completed filling into the prepared pie crust and bake for 30-40 minutes or until center is firm and the crust golden.
Serve with a dollop of sour cream and enjoy!
We provide nutritional information for our recipes as a courtesy to our readers. The data is calculated using the MyFitnessPal app. We remove fiber and sugar alcohols, including erythritol, from the final carbohydrate count since they do not affect blood glucose levels in most individuals. We try to be as accurate as possible but we encourage you to calculate nutritional information on your own.
Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our low carb breakfasts to learn to make more delicious and healthy meals!
You’ll love our Breakfast in Five cookbook!
We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created Breakfast in Five – 30 low carb breakfast recipes all using just 5 ingredients and 5 net carbs or fewer!
Enjoy fluffy waffles and pancakes, sweet and savory muffins, porridge, omelettes and much more every day of the month.
Disclosure of Material Connection: The products above are linking to Amazon as “affiliate links” because we're affiliates! When you click on a product, it'll take you to its Amazon page where the price stays the same for you and Amazon pays us a small percentage. This helps us continue to provide quality recipes and pay for operating costs.
This recipe was made with love by our amazing readers!
Vicky started Tasteaholics in 2015 with her boyfriend, Rami, hoping to document all their low carb cooking adventures. She lives in NYC and her favorite food is steak and lava cake. She enjoys photography, travel, cooking, working out, cats & Harry Potter. She loves sharing her knowledge, cooking tips and creative dishes with all of Tasteaholics’ readers.