Recipe Image

Chicken-Spinach Quiche

  • 30 m
  • 1 h 35 m
Diabetic Living Magazine
“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.”


    • ½ (15 ounce) package rolled refrigerated unbaked pie crust (1 pie crust)
    • Nonstick cooking spray
    • 6 ounces skinless, boneless chicken breast, cut into ¾-inch chunks
    • 2 cups shredded fresh spinach (about 2 ounces)
    • 2 cups refrigerated or frozen egg product, thawed, or 8 eggs, lightly beaten
    • ¾ cup shredded Gruyere or Swiss cheese (3 ounces)
    • ½ cup fat-free milk
    • ⅓ cup chopped bottled roasted red sweet peppers
    • 2 teaspoons snipped fresh thyme or ¾ teaspoon dried thyme, crushed
    • ¼ teaspoon salt
    • ¼ teaspoon black pepper


  • 1 Preheat oven to 425°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°F.
  • 2 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.
  • 3 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.
  • 4 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).
  • Tip: Cover leftover quiche with plastic wrap and refrigerate for up to 24 hours. To reheat, preheat oven to 350°F. Remove plastic wrap from quiche. Cover loosely with foil. Bake about 40 minutes or until heated through (165°F).
  • Serve with Baby Mixed Green Salad and Citrus-Infused Strawberries (see associated recipes).
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