Potato Egg Quiche [Bulkbites.com]

• Servings: 4
• Time: 50 minutes

This quiche is super lean, no puff pastry so less fat. Tastes really well and packed with protein. This quiche can't go wrong! When opening the springform, you should cut it loose from the edges first, else it will fall apart because sometimes it's a little sticky.

Nutrition

• calories: 274
• protein: 32
• carbs: 31
• fat: 2
• saturated fat: 1.14
• polyunsaturated fat: 0.15
• monounsaturated fat: 0.23
• cholesterol: 40
• sodium: 1382
• potassium: 760
• dietary fiber: 3.57
• sugars: 5.06
• vitamin a: 1
• vitamin c: 13
• calcium: 76
• iron: 1
• magnesium: 0
• complex carbs: 22.37
• other fats: 0.48

Ingredients

• 2 medium Potatoes, white, flesh and skin, raw
• 8 large Egg, white, raw, fresh
• 2 100g Cheese, cottage, nonfat, uncreamed, dry, large or small curd
• 2 100g Bell pepper (green/yellow/red)
• 2 medium Onions, raw
• 1 dash Spices, pepper, black
• 1 tsp Sauce, ready-to-serve, pepper, TABASCO
• 0.12 100g Wheat flour, white, all-purpose, enriched, unbleached
• 4 100g Chicken breast, oven-roasted, fat-free, sliced
• 1 tsp Oil, coconut

Instructions

• Make some small holes in the potatoes with a fork, and put them in the microwave for about 4-5 minutes
• Chop the onions and the bell pepper
• Dice the chicken and bake in the coconut oil
• Mix all the ingredients except the potatoes
• Grease the pan or springform
• Slice the potatoes 1/5 inch thick and cover the sides and the bottom of the springform / pan with the slices
• Pour the egg mix into the springform/pan
• Put in the oven for about 45 minutes (175C / 375F)
• Enjoy!