Breakfast

No crust Egg, chicken and mushroom quiche is for Breakfast.

No crust Egg, chicken and mushroom quiche takes 5 minutes to prepare.

No crust Egg, chicken and mushroom quiche takes 8 minutes to cook.

No crust Egg, chicken and mushroom quiche makes 6 servings.

The ingredients for No crust Egg, chicken and mushroom quiche are:

6 large Egg, fresh, whole, raw
.5 cup, pieces or slices Mushrooms, fresh
1 tbsp Butter, unsalted
255 gram Yogurt, Chobani, Plain non-fat Greek yogurt 6 oz 170g
2 oz Breakstone's 2% Milkfat Small Curd Lowfat Cottage Cheese
2 serving Ricotta Cheese - part skim - Wegmans (1/4 cup) (by KOSHKALADY)
6 ounces Chicken Breast (cooked), no skin, roasted
4 oz Wegmans Sharp Cheddar Cheese (by TIMMCGEARY)

Here is how you make No crust Egg, chicken and mushroom quiche:

Use butter to grease baking dish or muffin pan. Mix all ingredients except chicken in blender for 30 seconds.Bake at 375 in muffin tins for 20 min.Or in Instant Pot, put baking dish on trivet in IP, 2 c water in bottom of IP, high pressure for 8 minutes.Serving Size: Depends on baking

The nutritional information for No crust Egg, chicken and mushroom quiche is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 263.7

• Total Fat: 16.0 g
• Cholesterol: 238.3 mg
• Sodium: 276.7 mg
• Total Carbs: 4.9 g
• Dietary Fiber: 0.4 g
• Protein: 25.3 g