Chicken Quiche Recipe
This simple and healthier chicken quiche features a convenient store-bought pie crust and is packed with fresh spinach and mushrooms. Feel free to mix and match with your favorite vegetables for a personalized touch. It's the perfect dish for using up those odds and ends in your fridge!
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Ingredients
- refrigerated Dough for 1
- 7 large eggs
- 1/3 cup part skim Swiss cheese
- 4 ounces mushrooms
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 2 cups diced cooked chicken or turkey breast
- 1 cup chopped baby spinach
- 2/3 cup skim milk
Instructions
- 1
Begin by preheating your oven to 400°F (204°C).
- 2
On a generously floured surface, roll out the dough until it reaches a diameter of about 12 inches. Carefully place it into a 9-inch deep glass pie dish.
- 3
Gently press the dough into the bottom and up the sides of the pie dish using your fingers. Fold or crimp any excess dough that hangs over the edges. To prevent bubbling, use a fork to poke holes all over the bottom and sides of the crust.
- 4
Set the pie crust on a baking sheet and place it in your preheated oven. Bake for 15 to 18 minutes until it is partially cooked.
- 5
In a large mixing bowl, whisk together the eggs and milk until combined. Add the remaining ingredients and pour the mixture into the partially baked pie crust.
- 6
Return the quiche to the baking sheet, covering the edges of the crust with aluminum foil to avoid over-browning. Bake on the middle rack of the oven until the filling is set and a knife inserted into the center comes out clean, which should take about 50 to 60 minutes.
- 7
Allow the quiche to cool slightly before slicing and serving.
- 8
Pair it with a refreshing green salad or some seasonal fresh fruit for a delightful meal.