Recipe By wetteland
Rating
Published Jun 8th
Prep 20m Cook 35m Additional 15m Ready In 70m
Servings 1 9-inch quiche Calories 352.2

Quiche works very well. Add seasonings of your family’s choice for more variety. Use ham, bacon, or whatever protein. This quiche needs flavor boosters, so use your spice cabinet. Easily make this a Tex-Mex dish with diced green chiles and a touch of cumin. You could also add crumbled freshly cooked bacon to add more flavor. I served this with sliced avocado and tomatoes for a perfect light dinner.

Recipe Ingredients

  • ¼ cup shredded Cheddar cheese
  • 1 (9 inch) unbaked pastry shell
  • 1 cup diced cooked chicken
  • 1 cup chopped fresh spinach
  • ½ cup chopped sweet onion (such as Vidalia®)
  • ¾ cup shredded Cheddar cheese
  • 3 eggs
  • ¾ cup half-and-half
  • ½ cup mayonnaise
  • ¼ teaspoon salt
  • ⅓ teaspoon ground black pepper
  • 1 pinch salt-free seasoning blend (such as Mrs. Dash), or to taste
  • 1 pinch herbes de Provence, or to taste

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Sprinkle 1/4 cup Cheddar cheese in pastry shell. Mix chicken, spinach, onion, and remaining 3/4 cup Cheddar cheese in a bowl; transfer mixture to pastry shell.
  3. 3 Whisk eggs, half-and-half, mayonnaise, salt, black pepper, seasoning blend, and herbes de Provence in another bowl; pour over chicken mixture.
  4. 4 Bake in the preheated oven until a knife inserted into the center comes out clean, 35 to 40 minutes. Let stand for 15 minutes before slicing and serving.

Nutrition Facts

  • Calories 352.2
  • Carbohydrate 13.1 g
  • Cholesterol 107 mg
  • Fat 28.4 g
  • Fiber 1.1 g
  • Protein 11.5 g
  • Saturated Fat 8.9 g
  • Sodium 401.6 mg
  • Sugar 0.9 g
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Reviews

  1. This recipe was great! I replaced the mayo with sour cream and I sautéed the onion and then added the chicken to cook/heat and then I cooked down the spinach and added the cheese at the end. I seasoned it with onion and garlic powder and salt and pepper then I added it to the - Read more ...
  2. This was delicious!! I'll make it again. I too saluted onion garlic and spinach before putting into the crust. This made a 9 inch deep dish crust perfectly-no overflow.
  3. Made this as a breakfast quiche, so I substituted hot seasoned sausage for the chicken and used cayenne pepper! To up the heat factor, also substituted queso cheese dip for the mayo!
  4. I tried this recipe for the first time. Substituted sour cream for the mayonnaise, added a little extra sharp cheddar cheese and sauteed the sweet onions in about a teaspoon of bacon drippings before adding to the chicken/spinach mixture. I used the advised amount of salt and pepper but substituted approx 1/4 tsp each of - Read more ...
  5. My husband loved it! I didn't have any sweet onion so I substituted purple onion. Mayo felt a bit heavy so I'd like to substitute the Mayo for Greek yogurt next time (for the healthy perspective). Overall this quiche reminded my husband of those winter days back home when his mom used to cook quiches.:) - Read more ...
  6. This was a great recipe for using up some things I had, (chicken, spinach, eggs). I made it without the crust to save some carbs. Just mixed it all together and poured it all in my Pyrex pie plate sprayed with cooking spray. I added one additional egg and a mixture of cheeses and it - Read more ...
  7. I used sour cream instead of mayonnaise as I thought I didn't have yogurt (which I always use in place of mayonnaise) and used white fish instead of chicken just for the heck of it and I liked the end result. A simple but tasty weeknight dinner.
  8. Very good. The recipe made enough for two 9-inch shells.
  9. I discovered I was out of onions part way through the recipe so I added a can of green chiles and a dash of cumin and omitted the herbs. My picky teenage daughter had two pieces for dinner, one for a snack and the last piece for breakfast. I used chicken left over from a - Read more ...

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