Chicken and Mushroom Quiche
Savor the irresistible creaminess of this Chicken and Mushroom Quiche, a delightful fusion of tender chicken, earthy mushrooms, and fresh spinach bound together in a velvety custard. Nestled in a flaky, golden pie crust and topped with gooey melted cheese, this quiche brings together comforting flavors and gourmet flair. Perfect for brunch, a light dinner, or meal prep, it’s packed with protein-rich ingredients like eggs and chicken, balanced by the delicate sweetness of heavy cream and the savory depth of garlic and nutmeg. Quick and easy to make with a pre-made crust and kitchen staples, this crowd-pleaser is ready in just an hour and serves up to six. Whether served warm or at room temperature, this Chicken and Mushroom Quiche will be the star of your table!
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Recipe Information
Ingredients
- 1 pre-made or homemade (9-inch) Pie crust
- 1 medium (about 200-250g) Chicken breast
- 1 cup, sliced (button or cremini) Mushrooms
- 1 tablespoon Olive oil
- 2 cloves, minced Garlic
- 1 cup, roughly chopped Fresh spinach
- 4 large Eggs
- 1 cup Heavy cream
- 0.5 cup Milk
- 1 cup (cheddar, gruyere, or mozzarella) Shredded cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon (optional) Nutmeg
Instructions
Preheat your oven to 375°F (190°C).
If using a store-bought pie crust, unroll it and place it in a 9-inch pie dish. Press it gently into the dish, trim any overhanging edges, and crimp the edges. Poke the bottom with a fork to prevent bubbling.
Bake the pie crust for 10 minutes, then set aside to cool slightly.
While the crust is baking, cook the chicken breast. Heat 1 tablespoon of olive oil in a skillet over medium heat. Season the chicken with a pinch of salt and pepper, then cook for 4-6 minutes on each side or until cooked through. Remove from the pan, let it rest for 5 minutes, and then dice it into small pieces.
In the same skillet, add the sliced mushrooms and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute. Stir in the chopped spinach and cook until wilted. Remove from heat and set aside.
In a medium mixing bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg (if using).
Spread the cooked chicken, mushroom, and spinach mixture evenly over the bottom of the pre-baked pie shell.
Sprinkle the shredded cheese over the filling.
Pour the egg and cream mixture over the top, ensuring it covers the filling evenly.
Place the quiche in the oven and bake for 30-35 minutes, or until the custard is set and the top is golden brown. A knife inserted into the center should come out clean.
Let the quiche cool for 5-10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 645 mg | 28% | |
| Total Carbohydrate | 11.8 g | 4% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 2.1 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 189 mg | 15% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 226 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
