Chicken and Spinach Quiche recipe - ingredients, nutrition and when to eat it
This quiche is made by mixing chicken and spinach with eggs and cream, then baking the mixture in a pie crust.
This quiche is made by mixing chicken and spinach with eggs and cream, then baking the mixture in a pie crust. The rich, creamy filling and crisp edges make it a satisfying choice for brunch or lunch.
Western · 55 minutes to cook
Nutrition (per 335.7g serving): 899.1 kcal · protein 33.6g · carbohydrate 53.6g · fat 60.8g · sodium 956.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cook off as much moisture as possible from the spinach and chicken so the filling doesn't become watery.
Tips: If the top starts to brown too quickly, loosely cover it with foil and continue baking until the center is cooked.
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Ingredients (1 serving)
- Puff pastry dough — 90 g
- Boneless chicken thigh — 60 g
- Spinach — 40 g
- Egg — 1 pc
- Heavy cream — 50 ml
- Cheese — 20 g
- Onion — 20 g
- Olive oil — 1 tsp
- Salt — 0.5 g
- Ground black pepper — 0.2 g