spinach chicken quiche recipe

Written ByJenny Smyth Posted on
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The Best spinach chicken quiche recipe

I’ve been making spinach chicken quiche for years, and it’s a recipe that never fails to impress. This dish is a classic French-inspired recipe that originated in the south of France, where it was known as a ‘tartine’.

The combination of tender chicken, fresh spinach, and creamy cheese is a match made in heaven. When I make this quiche, I love to use leftover chicken from a previous meal to add extra flavor and texture.

The best part about this recipe is that it’s incredibly easy to make and can be adapted to suit any occasion. Whether you’re looking for a quick breakfast, a satisfying lunch, or a show-stopping dinner, this quiche is sure to please.

Plus, it’s packed with nutrients from the spinach and cheese, making it a great option for health-conscious families like mine. My kids adore helping me mix the filling ingredients together, and they always get excited when they see the quiche emerge from the oven golden brown and bubbly.

In fact, this quiche has become a staple in our household, and I’m always happy to serve it up for family gatherings or special occasions. One of the things I love most about this recipe is that it’s incredibly versatile – you can make it in individual ramekins for a fancy dinner party or in a large pie dish for a crowd-pleasing brunch.

And don’t even get me started on the leftovers! This quiche reheats beautifully in the oven or microwave, making it perfect for meal prep or packing lunches on-the-go.

Spinach Chicken Quiche

4.9 from 860 votes

A savory quiche filled with tender chicken and fresh spinach in a flaky crust. This dish is perfect for brunch or a light dinner, offering a satisfying blend of flavors and textures.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
3-4 tablespoons ice water

For the Filling

1 tablespoon olive oil
1 small onion, diced
2 cups fresh spinach, chopped
1 cup cooked chicken, shredded
4 large eggs
1 cup heavy cream
1/2 cup milk
1 cup shredded Swiss cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg

👨‍🍳Directions

1Preheat oven to 375°F.
2In a large bowl, combine flour and salt.
3Cut in cold butter using a pastry blender or your fingers until mixture resembles coarse crumbs.
4Add ice water one tablespoon at a time, stirring with a fork until dough holds together.
5Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
6On a lightly floured surface, roll out dough to a 12-inch circle.
7Carefully transfer to a 9-inch pie dish, pressing gently into the bottom and sides.
8Trim excess dough and crimp edges.
9Prick the bottom with a fork and line with parchment paper; fill with pie weights or dried beans.
10Bake for 15 minutes, then remove weights and parchment and bake another 5 minutes until lightly golden.
11While crust bakes, heat olive oil in a skillet over medium heat.
12Add diced onion and cook until soft, about 3 minutes.
13Add chopped spinach and cook until wilted, about 2 minutes.
14Remove from heat and stir in shredded chicken.
15Set aside to cool slightly.
16In a medium bowl, whisk together eggs, heavy cream, milk, salt, pepper, and nutmeg until smooth.
17Stir in Swiss cheese and the spinach-chicken mixture.
18Pour filling into the pre-baked crust.
19Bake quiche at 375°F for 35 to 40 minutes, until the center is set and a knife inserted near the center comes out clean.
20The top should be golden brown.
21Let cool on a wire rack for 10 minutes before slicing and serving.

🔧Equipment

9-inch pie dish
Mixing bowls
Whisk
Skillet
Rolling pin
Fork

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 22g💛Saturated Fat: 12g❤️Cholesterol: 175mg🧂Sodium: 480mg🌾Total Carbs: 18g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 16g

📝Notes

For a lighter version, substitute half-and-half for heavy cream and use reduced-fat cheese. The quiche can be stored in the refrigerator for up to 3 days and reheated in a 350°F oven for 10 minutes.

Watch Video Of How Spinach Chicken Quiche Works

One of my favorite things about this recipe is that it’s incredibly easy to store and reheat – simply wrap leftovers tightly in plastic wrap or aluminum foil and refrigerate for up to three days. When reheating, try slicing into small portions so everyone gets an equal share.

This quiche also freezes beautifully – simply wrap individual portions tightly in plastic wrap or aluminum foil and store in an airtight container for up to two months. When serving, consider pairing with a simple green salad or roasted vegetables for added nutrition and flavor.

❓ Frequently Asked Questions About Spinach Chicken Quiche

Q: What type of cheese should I use in my spinach chicken quiche?

I like to use a combination of cheddar and parmesan cheese for their sharp flavors and creamy textures.

Q: Can I substitute fresh spinach with frozen spinach?

Yes, you can use frozen spinach as a substitute – just thaw it first and squeeze out any excess moisture.

Q: How do I prevent my quiche crust from becoming too brown?

To prevent over-browning, you can cover the edges of the crust with foil during baking.

Q: Can I make this quiche ahead of time and refrigerate it?

Yes, you can assemble the quiche up to 24 hours in advance – just don’t bake it until you’re ready.

Q: What’s the best way to reheat leftover quiche?

I recommend reheating slices in the oven at 350°F (175°C) for 10-15 minutes or until warmed through.

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