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Crustless Quiche with Potato Purée and Chicken
A light crustless quiche made with a potato purée base, chicken, eggs and cheese. About 250 kcal per serving, high in protein and very easy to prepare.
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Cost Breakdown
Critical Success Points
- • Cooking the potatoes until fully tender
- • First bake of the purée base to achieve a light crust
- • Cooking the chicken until no longer pink
- • Final bake until the cheese is gratinated
Safety Warnings
- • Be careful of boiling water when cooking the potatoes.
- • Handle raw chicken with separate utensils to avoid cross‑contamination.
- • Use gloves or a thick towel to remove the hot dish from the oven.
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