Chicken, Bacon, and Eggplant Quiche
Chicken fillet and eggs provide plenty of complete protein, while mozzarella and bacon add satiety through fat and calcium. Almond flour and psyllium replace a standard crust, keeping the quiche low-carb with a firm texture.
Cut chicken fillet (400 g) into small pieces. Divide bacon (260 g): dice 80 g for the filling and keep the rest in thin slices for the base. Cut eggplant (150 g) into small cubes, chop sun-dried tomatoes (50 g), and drain capers (30 g).
Divide mozzarella (280 g) into two parts: 200 g will go into the dough and 80 g will stay for the topping. Fry the diced bacon for about 2 minutes, then add the chicken fillet and cook for another 8-10 minutes until the pieces turn opaque and the juices run clear. Season with table salt, black pepper, and Herbes de Provence.
Melt the mozzarella portion for the dough over a water bath or in short microwave bursts. Mix almond flour (100 g) with psyllium (10 g) and egg (50 g), then add the melted cheese and knead into a firm dough.
Press the dough into a 24 cm tart pan, lay the remaining bacon on top, and bake the crust for 10 minutes at 200 degrees C. Spread the chicken, eggplant, sun-dried tomatoes, and capers over the hot base.
Beat the remaining egg (100 g) with the reserved mozzarella and spread it over the filling. Bake the quiche at 170 degrees C for about 30 minutes, until the filling is fully set and the top is golden.
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