All Recipes Breakfast and Brunch Recipes Eggs

Ingredients

1 unbaked pie crust 1 tablespoon butter 1 large leek, sliced 1 tablespoon extra-small jarred pearl onions, drained 1 clove garlic, minced 1 pound ground chicken 1 ½ cups oat milk 4 eggs ½ cup all-purpose flour 1 tablespoon plain yogurt 1 cup brown mushroom halves ½ cup shredded Gouda cheese

Nutrition Info

448.3 calories carbohydrate: 36.8 g cholesterol: 138.4 mg fat: 23.1 g fiber: 2.5 g protein: 22.8 g saturatedFat: 7.3 g servingSize: - sodium: 403.9 mg sugar: 1.5 g transFat: : - unsaturatedFat: : -

Preheat the oven to 375 degrees F (190 degrees C). Line a pie plate with crust.
Bake in the preheated oven until crust is set, about 10 minutes. Set aside.
Melt butter in a saucepan over medium heat. Add leek and onions, cook and stir until soft and golden, about 5 minutes. Add garlic, heat until fragrant, about 1 minute. Transfer mixture to a bowl.
Place ground chicken in the same saucepan. Cook, breaking up the meat with a wooden spoon, until chicken starts to brown but is still slightly pink, about 5 minutes. Remove from heat.
Whisk oat milk, eggs, flour, and yogurt together in a large bowl.
Spread leek mixture onto the bottom of the crust. Add chicken. Sprinkle mushrooms on top, followed by Gouda cheese. Pour egg mixture over the pie.
Bake in the preheated oven until golden on top, about 40 minutes.

1 10-inch quiche

Leeks, ground chicken, and oat milk make this simple quiche amazing!