Chicken-Spinach-Mushroom Quiche
A hearty chicken and vegetable quiche featuring spinach, mushrooms, and cheddar cheese, perfect for brunch or lunch, offering creamy texture and savory flavors.
Ingredients
- 1 (9-inch) frozen pie crust ⓘ
- 1 egg ⓘ
- 1 minced onion ⓘ
- 1/2 cup diced bell pepper ⓘ
- 4 drops Tabasco sauce ⓘ
- 1 1/2 cups diced, cooked chicken ⓘ
- 4 tablespoons flour ⓘ
- 1 (10 oz.) package frozen chopped spinach ⓘ
- 1 cup whipping cream ⓘ
- 1/4 cup diced celery ⓘ
- 3 teaspoons salt ⓘ
- 1 (8 oz.) can mushrooms ⓘ
- 2 cups shredded Cheddar cheese ⓘ
Instructions
- Place the frozen pie shell in a Pyrex pie plate.
- Beat one egg and brush it onto the bottom of the pie shell.
- Cook the frozen chopped spinach as directed on the package.
- Drain the cooked spinach thoroughly.
- In a mixing bowl, beat the remaining four eggs and add milk, salt, Tabasco sauce, mushrooms, drained spinach, minced onion, diced celery, and diced bell pepper.
- In a separate bowl, toss together cooked, diced chicken, shredded Cheddar cheese, and flour.
- Stir the chicken, cheese, and flour mixture into the egg mixture.
- Pour the combined filling into the prepared pie crust.
- Bake in a preheated 400°F oven on a cookie sheet for 20 to 25 minutes, or until the center puffs up slightly and a knife inserted comes out clean.
- Allow the quiche to cool for 5 minutes before serving.
Tips & Substitutions
For a lighter quiche, consider using half-and-half instead of whipping cream. You can also substitute the cooked chicken with leftover rotisserie chicken for convenience. If you prefer more flavor, add herbs like thyme or basil. For a gluten-free option, use a gluten-free pie crust and cornstarch in place of flour. This quiche can be customized with other vegetables, such as zucchini or tomatoes.
Serving Suggestions
This Chicken-Spinach-Mushroom Quiche pairs beautifully with a fresh green salad or a side of roasted vegetables. You can also serve it with a light vinaigrette to balance the richness. For brunch, consider serving alongside Harvest Sweet Potato Soup for a comforting meal. A glass of chilled white wine can elevate the dining experience.
Storage & Reheating
Store any leftover quiche in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the microwave for 1-2 minutes or bake in a preheated oven at 350°F for about 10-15 minutes until heated through. Avoid reheating multiple times to maintain texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken-Spinach-Mushroom Quiche contains roughly 421 calories, with 20g protein, 20g carbohydrates, and 30g fat. It is an excellent source of vitamin D (65% of the Daily Value), vitamin A (43% of the Daily Value), and protein (40% of the Daily Value), and a good source of vitamin C and iron. Note that it is relatively high in sodium, at 1965mg per serving (85% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this quiche ahead of time?
Yes, you can prepare the quiche a day in advance. Assemble it but do not bake; cover it with plastic wrap and refrigerate. When ready to serve, bake it from the refrigerator. This allows the flavors to meld together for an even tastier dish.
Can I freeze the quiche?
Absolutely! After baking, let the quiche cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months. When ready to eat, thaw in the refrigerator overnight and reheat in the oven for the best texture.
What variations can I try with this recipe?
You can experiment with different cheeses like feta or mozzarella, or add cooked bacon or ham for extra flavor. For a vegetarian version, omit the chicken and use additional vegetables, or try adding a layer of ricotta cheese for creaminess. Check out other chicken recipes for inspiration.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).