Mushroom, Chicken and Bacon Whole30 Quiche (That Means No Crust)

Last night I was looking through the refrigerator to see what I needed to use before it spoiled.  I had about a cup  of chicken I had pulled from a baked chicken and a few strips bacon that had to be consumed in the next couple of days.  I did a really quick google search for a paleo recipe that might combine the two and found this at Stupid Easy Paleo.  Since I had everything it called for at home, I called it a message from the universe and started cooking. (Thank you Aldi for having an incredible deal on mushrooms last week.  I had already dehydrated 5 cartons of them and they were living in a former peanut butter jar in the pantry.  If not, I would have had to go to the store.)

                                                     Mushroom, Chicken and Bacon Quiche

2 grams dried mushroom slices* ( I have no idea what 2 grams looks like so I used 1/2 cup)
1 1/2 cup shredded chicken ( use what you have on hand)
6 slices bacon**
6 eggs
1 cup coconut milk***
1 teaspoon ground sage
1/2 teaspoon salt
1/2 teaspoon pepper
boiling water for rehydrating mushrooms
coconut oil for greasing the pan

375 degree oven

Put the mushrooms in a heat proof dish and cover completely with boiling water.  Let the mushrooms sit for about 30 minutes to rehydrate.  Pour off the liquid and squeeze the 'rooms with a wooden spoon to remove as much liquid as possible. (I wish I had saved my liquid to add to soup but I didn't.)

Cook the bacon in a skillet until it is crisp, remove from the skillet and let it cool to the touch.  Put the mushrooms and chicken in the skillet and cook until most of the mushroom liquid is gone.  Break the bacon into 1 inch pieces and stir it in the chicken mix.  Spoon the mixture into a greased oven proof baking dish. ( I used the old Corningware white quiche pan.  It measures 10 inches in diameter and is 1 1/2 inches deep.  Plenty of room, and yes I am the goob who just measured the dish for you! )

In a medium bowl beat the eggs, coconut milk, sage, salt and pepper, and pour over the mix in the baking dish.  Pop it in the oven for about 25 minutes or until a knife inserted in the center comes out clean.  Cut in pie shaped wedges and serve.

This is a very filling and tasty dish.  It is not the best thing I have cooked on this plan, but it is far from the worst. The consistency was near perfect, and the slices came out of the dish very easily. It was visually attractive and only took a salad to make it a complete meal. I guess this is a slightly biased review because this is not what I wanted for dinner, it is just what I had on hand without defrosting anything.  Plus, I am just tired of eating eggs!

* When I make this again ( and I will ) I will use fresh mushroom slices.  I think about a cup would work well, and I will stir them into the bacon while it is cooking to wilt them.  Since it is still winter I have no fresh sage and used the dried stuff.  I might use a little more, plus some parsley and a couple of pinches of thyme. ***I will use almond milk rather than the coconut milk.  I felt the sweetness of the coconut milk overpowered the sage.  Almond milk has a much more neutral flavor which would work better with the herbs.

** My bacon was precooked.  When I buy it I cook it all at once and then keep it in a ziploc bag until it's needed.  Fortunately there was some strained bacon grease in the freezer to add to the skillet to flavor/dry the mushrooms and chicken.

If you are not burned out on eggs and want a quick easy quiche then this is for you, so get crackin'.