Easy Chicken Spinach Quiche Recipe
This Chicken Spinach Quiche recipe is a classic, savory dish made with a homemade buttery crust and a creamy egg custard. Filled with tender chicken, fresh spinach, feta cheese, and sun-dried tomatoes, it’s an ideal make-ahead meal for brunch, lunch, or a light dinner. Whether served warm or chilled, this quiche holds its shape beautifully and is packed with flavor.
Ingredients
For the crust:
- 1½ cups all-purpose flour
- ½ cup 100 g (7 tbsp) cold butter, diced
- 1-2 tbsp cold water
- Pinch of salt
For the filling:
- 10 oz cooked chicken breast
- 5-7 oz fresh spinach
- 6-8 sun-dried tomatoes
- 1 onion
- 2 2 cloves garlic
- 2 tbsp olive oil
- Salt and black pepper, to taste
For the custard:
- 3 eggs
- 3/4 cup heavy cream
- ½ cup eta cheese
- Optional dried herbs (thyme, oregano)
Instructions
- Prepare the crustIn a bowl, mix flour and salt. Rub in the cold butter until the mixture resembles crumbs.Add the egg and cold water and quickly form a dough. Shape into a disk, wrap, and refrigerate for 30 minutes.Roll out the dough and line a quiche pan. Prick the base with a fork and pre-bake at 180°C / 350°F for 10–12 minutes.
- Prepare the spinach mixtureHeat olive oil in a pan. Sauté the onion until soft, then add garlic and cook briefly.Add the spinach and cook just until wilted. Season lightly with salt and pepper. Remove from heat.
- Assemble the fillingIn a bowl, combine the cooked chicken, chopped sun-dried tomatoes, feta cheese and the spinach mixture.Spread evenly over the pre-baked crust.
- Make the custardWhisk the eggs with the cream. Add mazzarella cheese, a pinch of nutmeg or herbs, and black pepper.Pour the custard evenly over the filling.
- BakeBake at 180°C / 350°F for 35–40 minutes, until set and lightly golden on top.
- Rest before servingRemove the quiche from the oven and let it rest for at least 1 hour.This allows the custard to fully set and makes slicing much cleaner.