Breakfast

Chicken Quiche Recipe

Tender bites of chicken and earthy mushrooms mingle with wilted spinach and creamy Swiss in a silky egg custard, all nestled in a flaky crust that delivers rich, savory comfort in every slice.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Chicken Quiche Recipe
Total
1 hr 25 min
Prep
10 min
Cook
1 hr 15 min
Serves
6

Nutrition per Serving

Calories
334
Protein
27g
Carbs
20g
Fat
17g
Fiber
1g
Sugar
2g
Sodium
507mg

Ingredients

  • refrigerated Dough for 1 (9-inch pie crust)
  • 7 large eggs (beaten)
  • 2/3 cup skim milk
  • 2 cup diced cooked chicken or turkey breast (chopped 1/2 inch pieces)
  • 1 cup chopped baby spinach
  • 1/3 cup part skim Swiss cheese (or cheese of your choice)
  • 4 oz mushrooms (chopped 1/2 inch pieces)
  • 1 tsp salt
  • 1/8 tsp black pepper
  • 1/2 tsp dried thyme

Instructions

  1. Preheat oven to 400F degrees.
  2. Roll the dough out on a well-floured work surface until it’s approximately 12-inches in diameter. Transfer it to a 9-inch glass deep pie dish.
  3. Using your fingers, press it firmly into the bottom and sides of the pie plate. Then fold/crimp the overhanging dough. Prick the bottom and sides of the pie crust all over with the tines of a fork to prevent the crust from bubbling.
  4. Transfer the pie crust to a cookie sheet and your pre-heated oven and bake for 15 to 18 minutes, until par-baked.
  5. Meanwhile in a large mixing bowl lightly beat the eggs with milk, add the remaining ingredients and pour into the par-baked pie crust.
  6. Place quiche on cookie sheet, cover the edges of the exposed crust with foil to prevent browning too much and bake on the middle oven rack until the eggs are set and a knife inserted in center comes out clean, for 50 to 60 minutes.
  7. Let cool before serving.
  8. Serve with a crisp green salad or maybe some fresh fruit on the side.