Alright, let’s talk quiche! This Chicken and Spinach Quiche is simple, hearty, and packed with all the good stuff—juicy chicken, fresh spinach, creamy eggs, and a sprinkle of cheese. It’s the kind of dish that’s perfect for a laid-back brunch, or even a quick, satisfying dinner. Plus, with just a little prep, it’s ready to pop in the oven and do its thing. Sound good? Let’s get started!
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Why you’ll love this recipe
Simple Prep, Big Flavor: With just a few steps, you’ll have a tasty, homemade quiche packed with delicious ingredients.
Great for Any Meal: Perfect for breakfast, brunch, or even a casual dinner—this quiche fits any time of day.
Loaded with Good Stuff: Juicy chicken, fresh spinach, savory mushrooms, and melty cheese make every bite a winner.
Easily Customizable: Want to switch up the veggies or add a different cheese? Go for it! This recipe is flexible.
Meal Prep Friendly: Make it ahead and enjoy leftovers for days—just reheat and dig in!
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What you’ll need to make
These ingredients come together for a quiche that’s loaded with flavor, easy to make, and perfect for any meal of the day!
Chicken Breast: Juicy, tender diced chicken breast adds protein and flavor. It’s a great way to use up leftover chicken, or you can quickly cook some fresh chicken just for this recipe.
Spinach: Fresh baby spinach brings a bit of green goodness to the mix. It adds color, nutrients, and a nice mild flavor that works perfectly with the eggs and cheese.
Cheddar Cheese: Shredded cheddar gives a rich, savory kick and melts beautifully. You can go with a sharp cheddar for extra flavor, or keep it mild if you prefer.
Mushrooms: Sliced mushrooms add an earthy flavor and a nice texture to the quiche. They pair wonderfully with the spinach and cheese, making each bite even tastier.
Eggs and Milk: The eggs and milk are the base of any good quiche, giving that soft, creamy texture we all love. They hold all the ingredients together in a delicious, savory custard.
Thyme: Just a dash of dried thyme adds a subtle, aromatic flavor that brings everything together. It’s a little touch that makes a big difference!
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| Ingredients: Serves – 6 |
|---|
| – 1 1.3 oz (320g) shortcrust pastry |
| – 7 large eggs, beaten |
| – 5 oz (150ml) milk |
| – 10 oz (280g) cooked chicken breast, diced |
| – 2.6 oz (75g) baby spinach, shopped |
| – 1.2 oz (35g) cheddar cheese, shredded |
| – 4 oz (115g) mushrooms, sliced |
| – 1/2 tsp dried thyme |
What you’ll need to do
Time required: 1 hour 40 mins
Preheat the Oven: Set your oven to 400°F (200°C). Grab a round springform pan or dish and place it on a baking sheet—this helps catch any spills and makes it easier to move around.
Prepare the Crust: Press the pastry dough firmly into the bottom and up the sides of your pan. You can fold or crimp the edges to make it look extra fancy if you like!
Pre-Bake if Needed: Check your dough package for instructions. If it says to pre-bake the crust, go ahead and do that now.
Mix the Filling: In a large bowl, lightly whisk the eggs and milk together. Toss in the diced chicken, chopped spinach, shredded cheese, sliced mushrooms, a teaspoon of salt, a dash of black pepper, and the thyme. Stir everything until it’s nicely combined.
Assemble the Quiche: Once your crust is pre-baked (if needed), take it out and pour in the egg mixture. To avoid burnt edges, cover the outer edges of the crust with a little foil.
Bake the Quiche: Place the baking sheet with the quiche on the middle oven rack. Let it bake for 50-60 minutes, until the center is set and a knife comes out clean.
Cool and Serve: Take the quiche out and let it cool for about 10-15 minutes before slicing. This makes it easier to cut and gives all those delicious flavors a moment to settle.
Enjoy your homemade quiche!
Glycemic Index: Low (51) Glycemic Load: Low (3)
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Recipe Swaps and Tweaks for Chicken and Spinach Quiche
Try my Spicy Chicken Breakfast Wrap recipe.
Switch Up the Meat: No chicken? No problem! Try diced ham, turkey, or even crispy bacon for a tasty twist. For a seafood version, cooked shrimp or crab can add a nice flavor change.
Add More Veggies: Boost the nutrition with extra veggies like bell peppers, onions, or even zucchini. Just sauté them a bit first to keep the quiche from getting too watery.
Try a Different Cheese: Cheddar is great, but you can swap it out for Swiss, Gruyère, or even feta for a unique flavor. Each cheese adds its own twist, so go with what you love!
Make it Crustless: If you’re watching carbs or just want a lighter option, skip the crust! Just grease your baking dish well and pour the filling directly in. It’ll still be delicious!
Add a Spice Boost: Give the quiche a little kick with some red pepper flakes, smoked paprika, or a touch of garlic powder. Just a small pinch can really liven things up.
Use a Dairy-Free Milk Substitute: Need a dairy-free option? Almond milk or oat milk works well as a swap for regular milk, making it friendly for those with lactose intolerance.
These swaps and tweaks make this quiche endlessly versatile, so feel free to experiment and make it your own!
Helpful Tips for Making Chicken and Spinach Quiche
Try my Tex-Mex Breakfast Bowl recipe.
Pre-Cook the Crust: If you like a crisper bottom, partially bake your crust for about 5-10 minutes before adding the filling. This helps avoid any sogginess.
Squeeze Out Extra Water from Veggies: If you’re adding extra veggies or using frozen spinach, be sure to squeeze out excess water. This prevents the quiche from getting too watery as it bakes.
Cover the Crust Edges: Use a bit of foil around the edges of the crust to keep it from over-browning during the long bake. Remove the foil during the last 10-15 minutes if you want it golden brown.
Test for Doneness: The quiche is ready when the center is just set. Stick a knife in the middle—if it comes out clean, it’s good to go!
Let It Cool Before Slicing: Let your quiche rest for 10-15 minutes after baking. This helps the filling set so you get nice, clean slices.
Make Ahead and Reheat: You can bake this quiche a day in advance and simply reheat it in the oven or microwave. It’s also a fantastic option for meal prep!
Experiment with Herbs and Spices: Don’t be afraid to sprinkle in a bit of extra thyme, basil, or even rosemary. A little seasoning can bring out big flavors.
These tips will make your quiche come out perfect every time—flavorful, easy to slice, and crowd-pleasing!
Serving Ideas for Your Chicken and Spinach Quiche
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Classic Green Salad: A light, crisp salad with mixed greens, cherry tomatoes, and a tangy vinaigrette is a perfect match. It balances the richness of the quiche and adds a fresh crunch.
Roasted Veggies: Serve the quiche with a side of roasted vegetables like carrots, bell peppers, or even some roasted sweet potatoes. The sweet, caramelized flavors complement the savory quiche nicely.
Fresh Fruit: Add a burst of sweetness with some fresh fruit on the side—think grapes, berries, or even slices of melon. It’s a nice contrast to the savory dish.
Crispy Bacon or Sausage: For an extra protein boost, serve the quiche alongside crispy bacon or breakfast sausage. It adds that perfect savory crunch!
Simple Soup: A warm, light soup like tomato basil or a creamy potato soup can be a cozy addition, especially for a comforting lunch or dinner combo.
Avocado Slices: For a creamy, healthy twist, top your quiche with a few slices of ripe avocado. It adds a rich flavor that works great with the eggs and spinach.
Chutney or Hot Sauce: If you like a little kick, serve your quiche with a side of chutney, sriracha, or your favorite hot sauce for a spicy zing.
Herbed Potatoes: Serve the quiche with herbed roasted potatoes or crispy hash browns for a breakfast or brunch vibe that’ll leave everyone satisfied.
These ideas will help you turn your Chicken and Spinach Quiche into a well-rounded meal that’s perfect for any occasion!
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Storage Options for Chicken and Spinach Quiche
- Refrigerator:
Once your quiche has cooled to room temperature, cover it tightly with plastic wrap or foil, or store it in an airtight container. It will stay fresh in the fridge for up to 3-4 days. - Freezer:
You can freeze your quiche to enjoy later! Wrap it tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe container. It’ll keep for up to 2-3 months. When ready to eat, thaw it overnight in the fridge and then reheat in the oven at 350°F (175°C) until heated through. - Individual Slices:
If you like, you can store individual slices of quiche for easy grab-and-go meals. Wrap each slice in plastic wrap, then store them in an airtight container or freezer bag. They’ll keep in the fridge for up to 3 days or in the freezer for up to 2 months. - Reheating Tips:
For best results, reheat quiche in the oven at 350°F (175°C) for about 10-15 minutes, or until hot throughout. You can also microwave individual slices for a quick reheat, but the crust may not stay as crispy.
By storing your quiche properly, you’ll be able to enjoy that delicious homemade flavor for days (or even months) to come!
Try my other breakfast recipes, here.
And there you have it—a golden, savory quiche that’s crispy on the outside and loaded with flavor on the inside. Let it cool for a few minutes, then slice it up and enjoy all that cheesy, chicken-y goodness. Whether it’s for a family meal or just because you’re craving something homemade, this quiche won’t disappoint. Enjoy, and happy cooking!
Recipe card
Chicken and Spinach Quiche
🥧 Whip up this Chicken and Spinach Quiche for a cozy, savory treat! Packed with juicy chicken, fresh spinach, mushrooms, and melty cheese, it’s the perfect anytime meal! 🍴
Ingredients
Instructions
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Step 1:
Preheat the oven to 400°F (200°C). Prepare a round springform pan or dish and place on a baking sheet.
-
Step 2:
Press the dough firmly into the bottom and sides of the dish. Fold or crimp the edges of the dough as desired.
-
Step 3:
If necessary, precook the pastry according to instructions on packaging.
-
Step 4:
In a large mixing bowl, lightly beat the eggs with the milk. Add the diced chicken, spinach, cheese, mushrooms, 1 tsp. salt, 1/8 tsp. black pepper, and thyme. Stir to combine.
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Step 5:
Once the crust is par-baked, remove from the oven and pour the egg mixture into the crust. Cover the exposed edges of the pie crust with foil to prevent over-browning.
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Step 6:
Place the quiche dish (still on the baking sheet) on the middle oven rack and bake for 50-60 minutes, or until the eggs are set and a knife inserted in the center comes out clean.
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Step 7:
Remove quiche from the oven and set aside to cook for 10-15 minutes before slicing and serving.
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Serving suggestion:
Pair with a crisp green salad.
Servings 6
- Amount Per Serving
- Calories 433kcal
- % Daily Value *
- Total Fat 25g39%
- Total Carbohydrate 24g8%
- Protein 28g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
