Chicken Quiche
A savory chicken and spinach quiche with Swiss cheese and mushrooms baked in a flaky pie crust.
Equipment
- 9-inch deep pie dish
- Rolling Pin
- baking sheet (cookie sheet)
- Large Mixing Bowl
- Fork
- Knife
- Measuring cups and spoons
Ingredients
- refrigerated dough for 9-inch pie crust for a 9-inch deep pie dish
- 7 large eggs beaten
- 2/3 cup skim milk
- 2 cups diced cooked chicken or turkey breast chopped into 1/2-inch pieces
- 1 cup baby spinach chopped
- 1/3 cup part-skim Swiss cheese or cheese of your choice, shredded or diced
- 4 ounces mushrooms chopped into 1/2-inch pieces
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon dried thyme
Instructions
- Preheat the oven to 400°F (200°C).
- On a well-floured surface, roll refrigerated pie dough to about 12 inches in diameter and fit it into a 9-inch deep pie dish, pressing firmly into the bottom and sides; fold or crimp the overhang.
- Prick the bottom and sides of the crust all over with a fork to prevent bubbling, then transfer the pie dish to a baking sheet.
- Par-bake the crust on the baking sheet for 15 to 18 minutes, until lightly set and just beginning to color, then remove from oven.
- In a large bowl, lightly beat the 7 eggs with 2/3 cup skim milk until combined, then stir in the diced cooked chicken, chopped spinach, Swiss cheese, mushrooms, salt, black pepper, and dried thyme.
- Pour the filling into the par-baked crust; place the pie on the baking sheet and loosely cover the exposed edges of the crust with foil to prevent over-browning.
- Bake on the middle rack for 50 to 60 minutes, or until the eggs are fully set and a knife inserted into the center comes out clean.
- Remove the quiche from the oven and let it cool before slicing and serving.
Notes
- Use pre-cooked chicken or turkey to save time.
- Cover crust edges with foil if they brown too quickly.
- Let quiche cool slightly to help it set before slicing.