Chicken Spinach Quiche Recipe
- 1 cup (4 ounces) shredded cheddar cheese, divided
- 1 unbaked pastry shell (9 inches)
- 1 cup diced cooked chicken
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1/4 cup finely chopped onion
- 2 eggs
- 3/4 cup milk
- 3/4 cup mayonnaise
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1. Sprinkle 1/4 cup cheese into the pastry shell. In a large bowl, combine the chicken, 1/2 cup spinach, onion and remaining cheese (save remaining spinach for another use). Spoon into pastry shell. In a small bowl, whisk the eggs, milk, mayonnaise, salt and pepper; pour over the chicken mixture.
- 2. Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 15 minutes before cutting. Yield: 6-8 servings.
1 slice: 396 calories, 31g fat (9g saturated fat), 99mg cholesterol, 440mg sodium, 17g carbohydrate (3g sugars, 1g fiber), 12g protein.
Reviews for Chicken Spinach Quiche
"I made this last night. I made two changes...I used broccoli instead of spinach, because I already had it in my freezer and I made it crustless. It was very good."
"After reading the reviews, I skipped the mayo, used 4 eggs, added some hot pepper flakes and Italian seasoning. Since I had a deep dish pie crust, I increased the chicken to 2 cups. Using the convection function on my oven, this turned out beautifully browned and the family loved it. Will definitely make again!"
"I substituted broccoli for the spinach, cut back (just a little) on the mayo and used a combination of milk and half and half for the rest of the liquid. I also added a little Italian seasoning and cayenne pepper for additional flavor. My kids were sure they weren't going to like this...so they had seconds just to be sure. : ) Delicious!"
"how much chicken? don't see it on the list of ingredients"
"This has been a favorite for a few years now. I found it in the 2004 annual recipe book. I have tried it many ways, substituting ham, broccoli, zucchini, adding mushrooms, bell peppers, different cheeses. More eggs, less mayo. It always come out great and we love having leftovers."
"This quiche baked to a golden brown and looked so pretty. It was delicious (and I just realized that I forgot to put the cheese on the bottom. )"
"OMGoodness, we *love* quiche. This has already become one of our favorites. YUM! J."
"This was so good! I can't wait til I'm hungry again so I can eat my leftover slice :)"
"This is a GREAT recipe. I double the spinach and eggs, but other than that leave it the same."
"Great recipe! Tastes great, and is easy to put together. I may try just making the filling sometime and not put it in a crust......I'm always on the look-out for lower carb dishes for my boyfriend, who is losing weight by cutting down on carbs. Another great recipe from Barbara McCalley, whose chicken and mushroom dish is on my list of favorites!"
"Found this in one of my Taste of Home magazines years ago. Been making it ever since. It's one of my husbands favorites and my kids even rave about it. I usually make two at a time and have even mixed it up a bit by using spinach in one and broccoli in the other. Very Good!!!"
"This is the second time I have made this recipe and it has turned out yummy. I cut down the mayo to 1/2 cup and used swiss cheese and the taste was still great. I think I will add some chopped mushrooms next time. :)"
"I added feta cheese instead of cheddar cheese and put a little oregano into the egg mixture to give a mediterranian taste."
"Really good! Great dish for when you're bringing someone a meal. Rich and flavorful. Although for some reason my husband doesn't like it.* One thing -- every time I make this I buy a 10 oz. package of frozen spinach as listed in the ingredients and then I get to making it and find out in the instructions that I only need 1/2 cup of it! Particularly bothersome this time when I was doubling the recipe to make two quiches and so bought a big bag when come to find out a small box would suffice for both. I realize this problem would be solved by reading the recipe through before making, but really, do we list "one dozen eggs" and then later see we only need two for the recipe and "save remainder for another use"?"