This quiche is loaded with chicken, spinach, roasted red peppers and shredded cheese. Using a pre-made pie crust in this recipe cuts down on prep time.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
30 mins
total:
1 hr 35 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F. Let pie crust stand at room temperature according to package directions. Line a 9-inch pie plate with pie crust. Crimp edge as desired. Line unpricked pie crust with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until piecrust is set and dry. Remove from oven. Reduce oven temperature to 350 degrees F.

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  • Coat an unheated medium skillet with cooking spray. Heat over medium heat. Add chicken to skillet. Cook and stir for 6 to 8 minutes or until chicken is done and no longer pink. Remove chicken from skillet. Return skillet to heat. Add spinach and cook over medium heat for 1 to 2 minutes or until wilted, turning frequently.

  • In a large bowl whisk together the eggs, chicken, spinach, cheese, milk, roasted peppers, thyme, salt, and pepper. Pour egg mixture into baked pie crust.

  • Bake for 40 minutes. If necessary to prevent overbrowning, cover edge of quiche with foil. Bake for 5 to 10 minutes more or until a knife inserted near center comes out clean. Let stand on a wire rack for 10 minutes before serving. Cut into wedges and place one wedge of each of four serving plates (see Tip).

Nutrition Facts

209 calories; protein 15.1g 30% DV; carbohydrates 14.8g 5% DV; exchange other carbs 1; dietary fiber 0.5g 2% DV; sugars 1.3g; fat 10g 15% DV; saturated fat 4.6g 23% DV; cholesterol 28.1mg 9% DV; vitamin a iu 1814.9IU 36% DV; vitamin c 21.6mg 36% DV; folate 2.8mcg 1% DV; calcium 161.7mg 16% DV; iron 1.7mg 10% DV; magnesium 21.5mg 8% DV; potassium 221.6mg 6% DV; sodium 395.5mg 16% DV.