Name: Chicken-Spinach Quiche
Prep time: 30 min
Total time: 95 min
Ingredients: 0.5 (15 ounce) package rolled refrigerated unbaked pie crust (1 pie crust); Nonstick cooking spray; 6 ounces skinless, boneless chicken breast, cut into 3/4-inch chunks; 2 cups shredded fresh spinach (about 2 ounces); 2 cups refrigerated or frozen egg product, thawed, or 8 eggs, lightly beaten; 0.75 cup shredded Gruyere or Swiss cheese (3 ounces); 0.5 cup fat-free milk; 0.33333334326744 cup chopped bottled roasted red sweet peppers; 2 teaspoons snipped fresh thyme or 3/4 teaspoon dried thyme, crushed; 0.25 teaspoon salt; 0.25 teaspoon black pepper

Chicken-Spinach Quiche

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.

EatingWell Test Kitchen

Updated on September 27, 2018

Prep Time:

30 mins

Additional Time:

1 hrs 5 mins

Total Time:

1 hrs 35 mins

Servings:

Yield:

8 servings

Nutrition Profile:

Healthy Immunity High-Protein Low Carbohydrate Low-Calorie Nut-Free Soy-Free

Jump to Nutrition Facts

Ingredients

½ (15 ounce) package rolled refrigerated unbaked pie crust (1 pie crust)
Nonstick cooking spray
6 ounces skinless, boneless chicken breast, cut into 3/4-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 3/4 teaspoon dried thyme, crushed
¼ teaspoon salt
¼ teaspoon black pepper

Directions

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.
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).

Tips

Tip: Cover leftover quiche with plastic wrap and refrigerate for up to 24 hours. To reheat, preheat oven to 350 degrees F. Remove plastic wrap from quiche. Cover loosely with foil. Bake about 40 minutes or until heated through (165 degrees F).

Nutrition Facts (per serving)

209	Calories
10g	Fat
15g	Carbs
15g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 209
% Daily Value *
Total Carbohydrate 15g	5%
Dietary Fiber 1g	2%
Total Sugars 1g
Protein 15g	30%
Total Fat 10g	13%
Saturated Fat 5g	23%
Cholesterol 28mg	9%
Vitamin A 1815IU	36%
Vitamin C 22mg	24%
Folate 3mcg	1%
Sodium 396mg	17%
Calcium 162mg	12%
Iron 2mg	9%
Magnesium 22mg	5%
Potassium 222mg	5%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.