This quiche is loaded with chicken, spinach, roasted red peppers and shredded cheese. Using a pre-made pie crust in this recipe cuts down on prep time.
Ingredients
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½ (15 ounce) package rolled refrigerated unbaked pie crust (1 pie crust)
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Nonstick cooking spray
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6 ounces skinless, boneless chicken breast, cut into 3/4-inch chunks
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2 cups shredded fresh spinach (about 2 ounces)
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2 cups refrigerated or frozen egg product, thawed, or 8 eggs, lightly beaten
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¾ cup shredded Gruyere or Swiss cheese (3 ounces)
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½ cup fat-free milk
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⅓ cup chopped bottled roasted red sweet peppers
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2 teaspoons snipped fresh thyme or 3/4 teaspoon dried thyme, crushed
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¼ teaspoon salt
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¼ teaspoon black pepper
Description
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Preheat oven to 425 degrees F. Let pie crust stand at room temperature according to package directions. Line a 9-inch pie plate with pie crust. Crimp edge as desired. Line unpricked pie crust with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until piecrust is set and dry. Remove from oven. Reduce oven temperature to 350 degrees F.
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Coat an unheated medium skillet with cooking spray. Heat over medium heat. Add chicken to skillet. Cook and stir for 6 to 8 minutes or until chicken is done and no longer pink. Remove chicken from skillet. Return skillet to heat. Add spinach and cook over medium heat for 1 to 2 minutes or until wilted, turning frequently.
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In a large bowl whisk together the eggs, chicken, spinach, cheese, milk, roasted peppers, thyme, salt, and pepper. Pour egg mixture into baked pie crust.
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Bake for 40 minutes. If necessary to prevent overbrowning, cover edge of quiche with foil. Bake for 5 to 10 minutes more or until a knife inserted near center comes out clean. Let stand on a wire rack for 10 minutes before serving. Cut into wedges and place one wedge of each of four serving plates (see Tip).
