Chicken & Spinach Quiche

Chicken & Spinach Quiche

Quiche is a wonderful dish for breakfast, lunch or dinner. Perfect for a festive brunch or any other gathering. I could eat quiche all the time n not get tired of it. We have the french to thank for this glorious dish (come to think of it we have the french to thank for quite a few culinary gems, but more on that later). They are the ones who perfected the ratio of eggs to milk for the PERFECT custard filling. Any filling works perfectly fine, but chicken & spinach are my absolute fav! The pie crust i have used here is the same one i used in my pecan pie recipe minus the sugar but with a pinch of fennel seeds thrown in instead.

Nirmala Prem


  1. 9 - inchs pie crust savoury 1
  2. 1 Cup rotisserie chicken meat , chopped
  3. 1 Cup spinach , chopped
  4. 1 Cup gruyere cheese , grated
  5. 1 Cup cheddar cheese , grated
  6. 1/2 white onion , finely chopped
  7. 2 Cloves garlic , finely chopped
  8. 1/4 Teaspoon dijon mustard
  9. 1/2 Teaspoon paprika smoked
  10. 1 Cup milk
  11. 1/2 Cup cream
  12. 3 eggs large
  13. salt
  14. pepper
  15. Cheese , grated


45 mins
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    Prepare the savoury pie crust and line a 9-inch tart tin (deep) with the crust. trim the overhangs. rest the crust in the fridge till ready for baking.

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    Preheat the oven to 180 degrees C.

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    Line the crust with parchment and fill with weights (i use dried kidney beans). bake blind for 20 minutes, then remove the weights and bake for an additional 10 minutes till the crust is a light golden color.

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    While the crust is blind baking, prepare the filling. in a skillet, melt a small knob of butter and add a dash of olive oil too (to prevent the butter from burning).

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    Saute the garlic and onion over a medium heat. when the onions are caramelized, add the chopped spinach (defrosted and water squeezed out thoroughly) and stir.

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    When the spinach is wilted, add the chopped rotisserie chicken and mix well. season with salt and pepper. set aside.

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    In a large bowl, crack open the eggs. add the milk and cream and whisk well till combined. add the dijon mustard, paprika, salt and pepper. mix well.

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    To assemble, place a layer of half the cheese on the bottom of the pre-baked crust. add the filling and the remaining cheese on top. pour the custard mixture over the filling.

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    Bake the quiche at 180 degrees for 30 to 40 minutes, till the edges are set and the center is still a bit wobbly.

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    At this stage sprinkle the extra cheese on top and bake till the cheese is melted and golden.

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    Take it out of the oven and let it rest for 10 minutes before serving. tuck in!!

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