Curried Quiche
Elevate your breakfast or brunch spread with this irresistible Curried Quiche, a fusion of bold spices and creamy textures. This recipe combines flaky pie crust with a savory filling of sautéed onions, garlic, and baby spinach, enhanced by aromatic curry powder and cumin. For extra heartiness, add tender shredded chicken to the mix, though it's just as delightful without. The velvety custard—made from a blend of eggs, heavy cream, and milk—is perfectly seasoned and balanced with melted cheddar cheese. Baked until golden and garnished with fresh cilantro for a burst of brightness, this gluten-free adaptable dish is perfect for family gatherings or meal prep. Serve it warm or at room temperature for a flavorful twist on classic quiche recipes.
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Recipe Information
Ingredients
- 1 piece Pie crust (store-bought or homemade)
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely diced
- 2 cloves Minced garlic
- 1.5 teaspoons Curry powder
- 0.5 teaspoons Ground cumin
- 2 cups Baby spinach
- 1 cup Cooked chicken, shredded (optional)
- 4 pieces Large eggs
- 0.75 cup Heavy cream
- 0.75 cup Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Shredded cheddar cheese
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish, trim any excess edges, and crimp the edges to your liking.
In a medium skillet over medium heat, warm the olive oil. Add the finely diced onion and sauté for 3-4 minutes until softened. Then add the minced garlic, curry powder, and ground cumin. Sauté for another 1-2 minutes until fragrant.
Add the baby spinach to the skillet and cook until just wilted, about 2 minutes. If using cooked shredded chicken, stir it in at this stage. Remove the skillet from heat and set aside.
In a medium mixing bowl, whisk together the eggs, heavy cream, and milk until well combined. Season with salt and black pepper.
To assemble the quiche, spread the onion, spinach, and chicken mixture evenly across the bottom of the pie crust. Sprinkle the shredded cheddar cheese on top of the mixture.
Carefully pour the egg mixture over the filling, ensuring it is evenly distributed. Use a fork or spatula to gently press down on the filling to ensure everything is submerged.
Place the quiche on the center rack of the oven and bake for 35-40 minutes, or until the filling is set and the top is lightly golden. To test doneness, insert a knife or toothpick into the center; it should come out clean.
Remove the quiche from the oven and allow it to cool for 10 minutes before slicing. Garnish with chopped fresh cilantro, if desired, and serve warm or at room temperature.
Nutrition Facts
Calories |
3236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.5 g | 269% | |
| Saturated Fat | 89.5 g | 447% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1264 mg | 421% | |
| Sodium | 5776 mg | 251% | |
| Total Carbohydrate | 175.7 g | 64% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 18.2 g | ||
| Protein | 150.1 g | 300% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 1310 mg | 101% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 1575 mg | 34% | |
*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.
