Chicken and Spinach Quiche
Elevate your brunch game with this savory Chicken and Spinach Quiche, a delightful combination of tender shredded chicken, fresh sautéed spinach, and a creamy, cheesy egg custard nestled in a flaky pie crust. Perfect for busy mornings or sophisticated gatherings, this recipe pairs protein-packed chicken with the earthy goodness of baby spinach, flavored with a hint of garlic and a touch of optional nutmeg for added depth. Topped with a blend of mozzarella and Parmesan cheeses, every bite is rich, satisfying, and bursting with flavor. Easy to prepare in under an hour, this versatile quiche is ideal for serving warm or at room temperature, making it a delicious and convenient choice for breakfast, lunch, or even dinner.
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Recipe Information
Ingredients
- 1 piece prepared pie crust
- 1 tablespoon olive oil
- 1 cup chicken breast, cooked and shredded
- 2 cups baby spinach, fresh
- 2 cloves garlic, minced
- 4 pieces large eggs
- 1 cup half-and-half cream
- 1 cup shredded mozzarella cheese
- 0.25 cup grated Parmesan cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.125 teaspoon nutmeg (optional)
Instructions
Preheat your oven to 375°F (190°C). Roll out the prepared pie crust and fit it into a 9-inch pie dish. Trim any excess crust and set aside.
Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the baby spinach to the skillet and cook for 2-3 minutes until wilted. Remove from heat and set aside to cool slightly.
In a large mixing bowl, whisk together the eggs, half-and-half, salt, black pepper, and nutmeg (if using) until well combined.
Spread the shredded chicken evenly on the bottom of the pie crust. Top with the cooked spinach mixture, spreading it out evenly over the chicken.
Sprinkle the shredded mozzarella and grated Parmesan cheeses evenly over the spinach and chicken layer.
Pour the egg mixture over the fillings, ensuring it spreads evenly throughout the pie dish.
Place the quiche on the middle rack of the preheated oven and bake for 35–40 minutes, or until the filling is set and the top is lightly golden brown.
Remove from the oven and let the quiche cool for 10–15 minutes before slicing and serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
2787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.9 g | 213% | |
| Saturated Fat | 63.2 g | 316% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1151 mg | 384% | |
| Sodium | 3806 mg | 165% | |
| Total Carbohydrate | 159.6 g | 58% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 15.8 g | ||
| Protein | 159.5 g | 319% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 1501 mg | 115% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1716 mg | 37% | |
*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.
