Chicken Bacon Mushroom Quiche

Here's another recipe I saw posted on Facebook. The original was posted on a site called Stupid Easy Paleo. (You can google that!) I was excited about making something different with my leftover roasted chicken. It's hard to get excited about leftover chicken. And I've made chicken soup so many times I could scream. Ugh. So boring.

Please keep in mind that the original recipe was Paleo, but my version incorporates dairy. If you are following the Whole 30 to the letter, you will want to use coconut or almond milk instead of whole milk. And just skip the cheese. However, if dairy products are a part of your life, then you won't have any issues with my version.

Note: we are calling this a "quiche" but it contains no grains and no type of crust. I guess it is more of a frittata (or however you spell that!) but I like the sound of the word "quiche" better.


2 slices all-natural, uncured, preservative-free bacon, sliced into one inch bits
2 TB butter
1 sweet onion, chopped
1 teaspoon ground cumin
1 teaspoon chili powder
1 package sliced mushrooms
1 cup shredded, roasted chicken breast
4 extra-large eggs
1 teaspoon sea salt
1 teaspoon black pepper
1 and 1/2 cups whole milk (or coconut milk)
1 cup shredded cheese, optional (I used pepper jack.)

Preheat oven to 350F.

In a cast iron frying pan, cook bacon until browned and crisp. Remove from pan onto paper towel. Reserve bacon but leave the fat.

Add butter to bacon fat. Saute onions in fat until translucent. Add mushrooms. Cook until all the water has evaporated from the mushrooms. Add spices and chicken.

In a small bowl, beat eggs with salt and pepper. Add milk and stir to mix well.

Pour egg mixture over the sauteed veggies and chicken. Sprinkle cheese over the top. Bake for 35 minutes at 350F. Sprinkle bacon over the top of quiche. Continue baking for 5-10 more minutes or until set. Let sit for 5 minutes before slicing. Makes 4-8 servings, depending on the size of your mouth. Enjoy!