Community Pick
Chicken and Spinach Quiche
"A filling, hearty quiche. I usually make this for supper but would be good for breakfast, brunch, or lunch."
photo by Anonymous
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 1⁄4 cups shredded cheddar cheese, divided
- 1 unbaked 9 inch pie shell
- 1 cup cooked chopped chicken
- 1 (10 ounce) package frozen chopped spinach, thawed and drained very well
- 1⁄2 cup chopped onion
- 3 eggs
- 3⁄4 cup milk
- 3⁄4 cup mayonnaise
- salt and pepper
directions
- Evenly sprinkle 1/4 cup cheese onto the bottom of the pastry shell; set aside.
- In a mixing bowl, add the chicken, 1/2 cup spinach, onion, and remaining cheese; stir to combine (this recipe only uses 1/2 cup spinach, so may save remaining for another use).
- Spoon mixture into pastry shell; spread evenly.
- In a bowl, add the eggs, milk, mayonnaise, salt and pepper; whisk to combine.
- Pour over the chicken/spinach mixture.
- Bake at 350° for 40-45 minutes or until knife comes out clean.
- Let rest for 15 minutes before serving.
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Reviews
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This is the best quiche recipes I've ever made. I started not to use mayo because I don't really care for it but I'm glad I did . The taste is great . It's a keeper!!
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I originally would have given this 4 stars as it was very yummy but not out of this world...BUT...I got peckish in the evening and had a slice of this quiche COLD and it became outstanding to me. Both times I have made this dish I have doubled the recipe (thereby using a full package of frozen spinach) and froze it for later. Very easy and delicious. -
Turned out great! I didnt use the mayo. And there was a bit to much for my pie shell but maybe mine was a bit too shallow. -
this was delicious - although i made a couple changes - in addition to the onion, i added diced sweet red pepper and mushrooms. i also opted not to use frozen spinach but instead used fresh spinach. my husband is not a big quiche lover but he really liked this. will definitely make it again and will try breakfast sausage for brunch instead of the chicken- most reviews of this recipe have said that they had to bake it longer than the 45 minutes and that proved true. i baked it for about 10 minutes longer and then just shut off the oven and left it in there for the 15 minutes the recipe suggest before serving. It was still moist and not dried out. I also baked it at 375 not 350 -
Easy to make and delicious! I used canned chicken (1 can was just right) but should have drained it better. Nevertheless, the quiche was wonderful hot or cold.
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Tweaks
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If I could give this more stars, I would! It was Perfection in a Pie Pan! This was the best quiche I've ever had, by far! Perfectly balanced - wonderful, creamy texture. Just delicious. I used a from scratch pie crust that I had extra & frozen from Christmas. I used the leftover from a rotisserie chicken from the grocery store. The only things I slightly altered were, using fresh mushrooms instead of onions, using 1 full cup of spinach, and just adding in a bit of paprika. Truly fabulous! Thank you - I will never need to look for another quiche recipe again! -
This quiche turned out beautifully. I doubled the recipe, used two large cans of chicken (sauteed with a bit of garlic, the onion, and the spinich), and substituted a jar of alfredo sauce for 1/2 the mayo and milk. My guys loved it. I'm going to make a couple to put in the freezer for quick meals.
