Here's how to make a quick and easy chicken quiche. The best chicken quiche recipe :) With this mix of spices and herbs from Provence, the chicken is very fragrant, a delight.
INGREDIENTS
refrigerated Dough for 1, 9-inch pie crust
7 large eggs, beaten
2/3 cup skim milk
2 cups diced cooked chicken or turkey breast, chopped 1/2 inch pieces
1 cup chopped baby spinach
1/3 cup part-skim Swiss cheese or cheese of your choice
4 ounces mushrooms, chopped 1/2 inch pieces
1 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon dried thyme
INSTRUCTIONS
Preheat oven to 400F degrees.
Roll the dough out on a well-floured work surface until it’s approximately 12-inches in diameter. Transfer it to a 9-inch glass deep pie dish.
Using your fingers, press it firmly into the bottom and sides of the pie plate. Then fold/crimp the overhanging dough. Prick the bottom and sides of the pie crust all over with the tines of a fork to prevent the crust from bubbling.
Transfer the pie crust to a cookie sheet and your pre-heated oven and bake for 15 to 18 minutes, until par-baked.
Meanwhile in a large mixing bowl lightly beat the eggs with milk, add the remaining ingredients and pour into the par-baked pie crust.
Place quiche on a cookie sheet, cover the edges of the exposed crust with foil to prevent browning too much, and bake on the middle oven rack until the eggs are set and a knife inserted in the center comes out clean, for 50 to 60 minutes.
Let cool before serving.
Serve with a crisp green salad or maybe some fresh fruit on the side.
