Crustless Barbeque Chicken Quiche

Servings: 8



  • 2.5 OZ black olives, sliced
  • 8 entire eggs, slightly beaten
  • 1 1/2 CUP chicken, cooked and cubed
  • 3/4 CUP barbeque sauce
  • 2/3 CUPS red onion, finely chopped
  • 8 drops of Tabasco sauce
  • 1/2 CUP buttermilk pancake mix, sifted
  • salt and pepper to taste
  • 1/3 CUP fresh cilantro, chopped
  • 1 CUP Monterey Jack cheese, grated
  • 10 OZ refrigerated pizza dough
  • 1/4 CUP red bell pepper, diced
  • 1/4 CUP green onion, sliced
  • 1/4 CUP green pepper, diced
  • 1 TBSP butter or margarine
  1. In a medium bowl, combine cubed chicken with barbeque sauce until thoroughly coated. Stir in cheese and red onion. Pour mixture into a greased 10-inch pie plate.
  2. Whisk eggs with milk, Tabasco sauce, pancake mix, salt and pepper, until well blended. Pour egg mixture over chicken; bake at 400 degrees for 40 to 50 minutes, or until knife inserted comes out clean. Sprinkle with chopped cilantro and slice into wedges.


359 calories, 18g fat, 8g saturated fat, 271mg cholesterol, 992mg sodium, 19g carbohydrate, 1g fiber, 31g protein