Chicken & Spinach Quiche

Prep Time: 15–20 minutes

Bake Time: 40 minutes total

Total Time: About 1 hour

Serves: 6

This savory quiche is a comforting blend of tender chicken, fresh spinach, and creamy eggs baked into a flaky, golden crust. Perfect for brunch, lunch, or a light dinner, it's packed with protein and greens for a nourishing, delicious meal that’s easy to make ahead and enjoy anytime.

Ingredients

• 1 lb shredded rotisserie chicken

• 1 tbsp olive oil

• ¼ cup frozen diced onion

• ½ bag baby spinach (about 2–3 cups, chopped)

• 3 eggs

• ½ cup milk

• (1) 9-inch store-bought deep dish pie crust (frozen or thawed)

• ¼ cup grated parmesan cheese

• 1 small tomato, sliced

• Salt & black pepper to taste (suggested: ½ tsp salt, ¼ tsp pepper)

Directions:

1. Mise en Place (get everything in its place)

   • Preheat the oven to 375°F.

   • Chop rotisserie chicken into small pieces and layer it in the pie crust.

   • Slice the tomato for topping.

   • In a large mixing bowl, whisk together:

     • 3 eggs

     • ½ cup milk

     • Salt & black pepper

   • Heat 1 tbsp olive oil in a skillet.

   • Measure out onions and parmesan; chop the spinach.

   2. Get Cooking!

   • Sauté onions in the heated skillet for 3–4 minutes.

   • Add spinach and cook for another 2–3 minutes until wilted.

   • Layer the cooked spinach and onion mixture over the chicken in the pie crust.

   • Pour the egg mixture evenly into the pie crust.

   • Top with sliced tomatoes and sprinkle with parmesan.

   • Place the pie crust on a baking sheet.

   • Bake on the bottom rack at 375°F for 10 minutes.

   • Then, reduce heat to 350°F and bake for an additional 30 minutes.

   • Let rest for 5–10 minutes before slicing.

   • Enjoy warm or chilled!