Chicken Spinach and Mushroom Quiche
Elevate your brunch game with this irresistibly savory Chicken Spinach and Mushroom Quiche—a perfect harmony of flavors wrapped in a golden, flaky pie crust. This recipe combines tender, sautéed chicken breast, earthy button mushrooms, and vibrant baby spinach for a delightful medley of textures and tastes. A creamy egg custard seasoned with a hint of nutmeg and shredded Swiss cheese ties everything together, creating a rich, velvety filling. Quick to prepare with a pre-made crust yet impressive enough for any occasion, this quiche bakes to perfection in just 40 minutes. Ideal for breakfast, lunch, or a light dinner, it’s the ultimate make-ahead dish that can be served warm, room temperature, or even chilled. Whether you're hosting a brunch gathering or meal prepping for the week, this Chicken Spinach and Mushroom Quiche is guaranteed to impress!
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Recipe Information
Ingredients
- 1 piece pre-made pie crust
- 1 piece boneless, skinless chicken breast
- 2 tablespoons olive oil
- 3 cups baby spinach
- 1 cup button mushrooms, sliced
- 2 cloves garlic, minced
- 4 pieces eggs
- 1 cup heavy cream
- 0.5 cup milk
- 1 cup shredded Swiss cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon nutmeg
Instructions
Preheat the oven to 350°F (175°C). Place the pre-made pie crust in a 9-inch pie dish and set aside.
Season the chicken breast with a pinch of salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken breast for 4-5 minutes on each side, or until fully cooked. Remove from the skillet and let it rest for 5 minutes before dicing it into bite-sized pieces.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the garlic and sauté for 30 seconds until fragrant. Add the sliced mushrooms and cook for 3-4 minutes until softened.
Add the spinach to the skillet and cook for an additional 2 minutes until wilted. Remove the mixture from the skillet and allow it to cool slightly.
In a medium mixing bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg until fully combined.
To assemble the quiche, spread the diced chicken evenly over the bottom of the pie crust. Layer the spinach and mushroom mixture on top of the chicken. Sprinkle the shredded Swiss cheese evenly over the top.
Pour the egg custard mixture over the fillings, ensuring that it fills the crust without overflowing.
Bake the quiche in the preheated oven for 35-40 minutes, or until the top is golden and the filling is set. A knife inserted in the center should come out clean.
Remove the quiche from the oven and let it cool slightly for 10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 536 mg | 23% | |
| Total Carbohydrate | 15.1 g | 5% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 1.9 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 236 mg | 18% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 253 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.
