Chicken and Spinach Quiche: A Delicious and Easy Recipe
Quiche is a classic dish that’s perfect for brunch, lunch, or even a light dinner. This chicken and spinach quiche recipe takes the traditional quiche and elevates it with the addition of flavorful chicken and nutritious spinach. It’s a crowd-pleaser, easy to make, and can be adapted to your liking. Let’s dive into the details!
Why You’ll Love This Chicken and Spinach Quiche
* **Delicious Flavor:** The combination of savory chicken, earthy spinach, creamy custard, and flaky crust is simply irresistible.
* **Easy to Make:** This recipe is surprisingly simple to put together, even for beginner cooks.
* **Versatile:** You can customize the fillings to your preferences. Try adding different cheeses, vegetables, or herbs.
* **Perfect for Any Occasion:** Serve it for brunch, lunch, dinner, or even as an appetizer at a party.
* **Make-Ahead Friendly:** You can prepare the quiche ahead of time and bake it when you’re ready to serve.
Ingredients You’ll Need
Before you start, gather the following ingredients:
**For the Crust:**
* 1 1/4 cups all-purpose flour
* 1/2 teaspoon salt
* 1/2 cup (1 stick) cold unsalted butter, cut into cubes
* 1/4 cup ice water
**Alternatively, you can use a store-bought pre-made pie crust to save time.**
**For the Filling:**
* 1 tablespoon olive oil
* 1 cup cooked chicken, diced (rotisserie chicken works great!)
* 10 ounces fresh spinach, roughly chopped
* 1/2 cup chopped onion
* 2 cloves garlic, minced
* 4 large eggs
* 1 1/2 cups heavy cream
* 1/2 cup milk
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 teaspoon nutmeg (optional, but adds a warm flavor)
* 1 cup shredded Gruyere cheese (or Swiss, or a combination)
Equipment Needed
* 9-inch pie plate
* Mixing bowls
* Whisk
* Skillet
* Rolling pin (if making your own crust)
* Measuring cups and spoons
Step-by-Step Instructions
Here’s how to make this delicious chicken and spinach quiche:
Step 1: Prepare the Crust (or Use Store-Bought)
**If making your own crust:**
1. In a large bowl, whisk together the flour and salt.
2. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
4. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
5. On a lightly floured surface, roll out the dough into a 12-inch circle.
6. Carefully transfer the dough to the pie plate and crimp the edges.
7. Prick the bottom of the crust with a fork (this prevents it from puffing up during baking).
8. **Blind Bake the Crust:** Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15 minutes. Remove the parchment paper and weights and bake for another 5-7 minutes, or until lightly golden brown. This step is crucial for a crisp crust.
**If using store-bought crust:**
1. Simply unroll the crust into the pie plate and crimp the edges.
2. Prick the bottom of the crust with a fork.
3. Blind bake as described above. Follow the instructions provided on the packaging, or adapt for the above recipe blind-baking as described for the homemade crust.
Step 2: Prepare the Filling
1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for another minute, until fragrant.
4. Add the chopped spinach and cook until wilted, about 3-5 minutes. Drain any excess liquid. You can squeeze the spinach in a clean kitchen towel to remove excess moisture.
5. Remove the skillet from the heat and let the spinach mixture cool slightly.
Step 3: Assemble the Quiche
1. In a large bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg (if using).
2. Stir in the cooked chicken, spinach mixture, and shredded Gruyere cheese.
3. Pour the filling into the prepared pie crust.
Step 4: Bake the Quiche
1. Bake in a preheated oven at 350°F (175°C) for 35-45 minutes, or until the filling is set and the crust is golden brown. The center should be slightly jiggly but not liquid.
2. Let the quiche cool for at least 15 minutes before slicing and serving.
Tips for the Perfect Chicken and Spinach Quiche
* **Use Cold Butter for the Crust:** Cold butter is essential for creating a flaky crust. Make sure your butter is very cold before you start. You can even chill the flour and salt mixture before adding the butter.
* **Don’t Overmix the Dough:** Overmixing the dough will develop the gluten, resulting in a tough crust. Mix just until the dough comes together.
* **Blind Bake the Crust:** Blind baking the crust prevents it from becoming soggy from the filling.
* **Remove Excess Moisture from the Spinach:** Squeeze out any excess moisture from the spinach to prevent the quiche from becoming watery.
* **Use High-Quality Cheese:** The cheese is a key component of the quiche, so use a good quality cheese for the best flavor. Gruyere, Swiss, or a combination of both works well.
* **Adjust the Seasoning:** Taste the filling before pouring it into the crust and adjust the seasoning as needed.
* **Let the Quiche Cool:** Letting the quiche cool for at least 15 minutes before slicing allows the filling to set and makes it easier to cut.
Variations and Additions
* **Cheese:** Experiment with different cheeses like cheddar, mozzarella, or feta.
* **Vegetables:** Add other vegetables like mushrooms, bell peppers, or sun-dried tomatoes.
* **Herbs:** Enhance the flavor with fresh herbs like thyme, rosemary, or parsley.
* **Meat:** Substitute the chicken with bacon, ham, or sausage.
* **Spice:** Add a pinch of red pepper flakes for a little heat.
* **Crustless Quiche:** For a lighter option, skip the crust altogether and bake the filling in a greased pie dish.
Serving Suggestions
* Serve the quiche warm or at room temperature.
* Pair it with a side salad for a light and refreshing meal.
* Serve it with fresh fruit for brunch.
* Offer it as an appetizer at a party.
* It’s also great for picnics and potlucks.
Make-Ahead Instructions
This chicken and spinach quiche can be made ahead of time. Here’s how:
* **Prepare the crust:** You can make the crust up to 2 days in advance. Wrap it tightly in plastic wrap and store it in the refrigerator.
* **Prepare the filling:** You can prepare the filling up to 1 day in advance. Store it in an airtight container in the refrigerator.
* **Assemble the quiche:** Assemble the quiche (but don’t bake it) up to 1 day in advance. Cover it tightly with plastic wrap and store it in the refrigerator. Bake it as directed when you’re ready to serve.
Storage Instructions
* **Refrigerate:** Store leftover quiche in an airtight container in the refrigerator for up to 3 days.
* **Freeze:** You can freeze the quiche for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw it in the refrigerator overnight before reheating. Reheat in a 350 degrees Fahrenheit oven for 15-20 minutes, or until heated through.
Nutrition Information (approximate)
* Calories: 400-500 per serving (depending on ingredients and serving size)
* Protein: 20-25 grams per serving
* Fat: 30-40 grams per serving
* Carbohydrates: 15-20 grams per serving
**Note:** These are approximate values and may vary depending on the specific ingredients used.
Printable Recipe Card
[This section would typically include a formatted recipe card, which is difficult to represent in plain text. It would summarize the ingredients, instructions, and notes from above.]Chicken and Spinach Quiche Recipe
**Yields:** 6-8 servings
**Prep time:** 30 minutes
**Cook time:** 45 minutes
**Ingredients:**
* **Crust:** (Or use a pre-made crust)
* 1 1/4 cups all-purpose flour
* 1/2 teaspoon salt
* 1/2 cup (1 stick) cold unsalted butter, cut into cubes
* 1/4 cup ice water
* **Filling:**
* 1 tablespoon olive oil
* 1 cup cooked chicken, diced
* 10 ounces fresh spinach, roughly chopped
* 1/2 cup chopped onion
* 2 cloves garlic, minced
* 4 large eggs
* 1 1/2 cups heavy cream
* 1/2 cup milk
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 teaspoon nutmeg (optional)
* 1 cup shredded Gruyere cheese
**Instructions:**
1. **Prepare the Crust:** (Homemade or Store-Bought – follow instructions above).
2. **Prepare the Filling:**
* Heat olive oil in a skillet over medium heat.
* Sauté onion until softened. Add garlic and cook until fragrant.
* Add spinach and cook until wilted. Drain excess liquid.
* Remove from heat and let cool slightly.
3. **Assemble the Quiche:**
* Whisk eggs, heavy cream, milk, salt, pepper, and nutmeg in a bowl.
* Stir in chicken, spinach mixture, and cheese.
* Pour filling into the prepared pie crust.
4. **Bake the Quiche:**
* Bake at 350°F (175°C) for 35-45 minutes, or until set and golden brown.
* Let cool for at least 15 minutes before slicing and serving.
Enjoy Your Delicious Chicken and Spinach Quiche!
This recipe is a guaranteed winner! Whether you’re looking for a simple weeknight meal or an elegant brunch dish, this quiche is sure to impress. Don’t be afraid to experiment with different variations to create your own signature quiche. Bon appétit!