This delightful quiche combines tender chicken and vibrant spinach, all enveloped in a creamy egg mixture and baked to perfection in a flaky crust. Perfect for brunch or a light dinner!
Ingredients
1 cup shredded Cheddar cheese
2 cups cooked chicken
2 cups fresh spinach
1 cup diced onion
4 large eggs
1 cup half-and-half
1/4 cup mayonnaise
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon herbes de Provence
1 whole pie crust
Method
Start by warming your oven to 350°F (175°C).
Sprinkle 1/4 cup of shredded Cheddar cheese evenly across the base of your pie crust.
In a mixing bowl, combine the shredded cooked chicken, fresh spinach, the remaining 3/4 cup of shredded Cheddar cheese, and diced onion. Stir until well blended and then transfer this mixture into the prepared pie crust.
In a separate bowl, vigorously whisk together eggs, half-and-half, mayonnaise, salt, black pepper, your favorite seasoning blend, and a hint of herbes de Provence until thoroughly combined.
Gently pour the egg mixture over the chicken and spinach filling in the pie crust.
Bake the quiche in the preheated oven for about 35 to 40 minutes, or until a knife inserted into the center comes out clean.
Allow the quiche to cool for 15 minutes before slicing and serving.
