This chicken quiche recipe 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 for more flavor. I served this with sliced avocado and tomatoes for a perfect light dinner.
Ingredients
- cheddar cheese: 1 cup (shredded)
- unbaked pastry shell: 1 piece (9 inch)
- cooked chicken: 1 cup (diced)
- fresh spinach: 1 cup (chopped)
- sweet onion (such as Vidalia®): 0.5 cup (chopped)
- eggs: 3 piece
- half-and-half: 0.75 cup
- mayonnaise: 0.5 cup
- salt: 0.25 tsp
- ground black pepper: 0.125 tsp
- pinch salt-free seasoning blend (such as Mrs. Dash): 1 piece (to taste)
- pinch herbes de provence: 1 piece (to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Sprinkle 1/4 cup Cheddar cheese into pastry shell. Mix together chicken, spinach, remaining 3/4 cup Cheddar cheese, and onion in a medium bowl; transfer mixture to pastry shell.
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Whisk together eggs, half-and-half, mayonnaise, salt, black pepper, seasoning blend, and herbes de Provence in a second medium bowl until well combined; pour over chicken mixture.
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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.
