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Chicken Spinach Quiche

This delicious quiche features chicken, spinach and cheddar cheese, but you can use Swiss cheese if you'd like. Field editor Barbara McCalley of Allison Park, Pennsylvania shares the recipe and notes, "This quiche is easy to prepare and cuts beautifully."
  • Total Time
    Prep: 10 min. Bake: 40 min. + standing
  • Makes
    8 servings

Ingredients

  • Dough for single-crust pie
  • 1 cup shredded cheddar cheese, divided
  • 1 cup diced cooked chicken
  • 5 ounces frozen chopped spinach, thawed and squeezed dry (about 1/2 cup)
  • 1/4 cup finely chopped onion
  • 2 large eggs
  • 3/4 cup 2% milk
  • 3/4 cup mayonnaise
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  • Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Sprinkle 1/4 cup cheese into crust.
  • In a large bowl, combine chicken, spinach, onion and remaining 3/4 cup cheese. Spoon into crust. In a small bowl, whisk eggs, milk, mayonnaise, salt and pepper; pour over chicken mixture.
  • Bake until a knife inserted in the center comes out clean, 40-45 minutes. Let stand 15 minutes before cutting.
Editor's Note
Dough for single-crust pie: Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.
Nutrition Facts
1 piece: 433 calories, 34g fat (13g saturated fat), 109mg cholesterol, 483mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 13g protein.

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Reviews

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Average Rating:
  • misscoffeepot
    Feb 19, 2021

    This is my no fail- go to quiche. I have made hundreds thru the years for catering events, and it can be made ahead, frozen- and reheated,

  • kirbijo
    Jan 19, 2021

    I needed to try a new quiche recipe and this did not disappoint! All 3 of my picky eaters loved it. I also tried air frying the chicken breasts from frozen for the 1st time this evening and that turned out fantastic too. I won't be going back to my old recipe.

  • Ladonna
    Dec 1, 2018

    I found this recipe in a Taste of Home magazine at least 10 years ago and have made it many times since. Using the milk, mayo cheese and egg base I have made many variations. My favorite being chicken and artichoke. Other’s I’ve done. Bacon (lorraigne) or ham and pineapple. Really whatever ingredients I have on hand. I usually use shredded pepper jack cheese since I always have that. When ever I make this I am always asked for the recipe.

  • mamaknowsbest
    Jan 24, 2017

    Perfect! Not only easy to prepare but turns out beautiful! Picture worthy quiche was excellent. Great recipe, perfect cooking time. To super-size a little I do use 3 eggs and entire box of spinach. As a volunteer feild editor with Taste of Home magazine, I like this recipe because it can be easily customized to my families tastes.

  • angela32
    Aug 26, 2016

    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.

  • zegunism
    Jul 10, 2016

    No comment left

  • bmbadgley
    Mar 3, 2015

    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!

  • conjeannieal
    Oct 8, 2014

    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!

  • suz12345
    Apr 11, 2014

    how much chicken? don't see it on the list of ingredients

  • kbrambl
    Oct 16, 2013

    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.