cooking time: 30-40 mins
makes: 4 servings
what you need
200 g boiled chicken thighs without skin, finely chopped
1 onion, finely chopped
1 sweet pepper*, finely chopped
200 g spinach*, chopped
4 mushrooms*, finely chopped
6 tbsp light philadelphia cheese (I used the one with chives)
2 tbsp skim yogurt
150ml skim milk
pinch of salt, pepper and nutmeg powder
* leave them out for PP days
what you do
- preheat the oven to 180 (hot air)
- whisk together eggs and egg whites, yogurt, Philadelphia cheese, chicken, onion, skimmed milk, salt, nutmeg powder and pepper. Pour mixture into a oven dish.
- put the mixture into the preheated oven and bake it for 30-40 mins.
I used the left over chicken soups made a Chinese cabbage tofu soup out of it.
the soup was so yummy I couldn't get enough. the quiche too! but I think I won't make the quiche again cuz it just made me miss the crust (carbs) more than ever!!!