Appetizer: Crustless Chicken and Mushroom Quiche

An Atkins diet induction friendly crustless quiche that's low in carbohydrates. Serve as a meal with a green salad or enjoy a slice as a low carb snack.

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Crustless Chicken and Mushroom Quiche

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

1 tbsp butter
200 g mushrooms, sliced
60 g onions, chopped
200 g skinless chicken breast, shredded
5 large eggs
1/2 cup whipped heavy whipping cream
1 tsp salt
1 tbsp freshly ground black pepper
230 g cheddar cheese, shredded
1/4 cup fresh cilantro, chopped

Instructions

1. In a large skillet sauté mushrooms and onions in butter till tender.

2. Removed from heat and stir in cooked shredded chicken breasts.

3. In a large bowl whisk eggs, add in the cream, salt and pepper.

4. Add the chicken and mushroom mixture, and the fresh cilantro and stir well.

5. Mix in the grated cheddar cheese.

6. Pour the mixture into a greased 10" pie plate.

7. Bake at 350 °F (175 °C) for 35 to 40 minutes or until set and slightly browned.

8. Allow to stand for 10 minutes before serving. Freezes well.