Chicken Spinach And Mushroom Quiche Recipes

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CRUSTLESS CHICKEN QUICHE



Crustless Chicken Quiche image

"This is a very easy brunch dish that keeps well if there are leftovers." Thick and cheesy, it's near impossible not to enjoy this savory recipe! Susie Baumberger - Lancaster, CA

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 8

1 large sweet onion, chopped
2 tablespoons olive oil
2 teaspoons minced garlic
6 large eggs, lightly beaten
3/4 cup heavy whipping cream
2 cups cubed cooked rotisserie chicken
2 cups shredded cheddar cheese
5 bacon strips, cooked and crumbled

Steps:

  • In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. In a large bowl, combine eggs and cream. Stir in the chicken, cheese, bacon and onion mixture. Pour into a greased 9-in. deep-dish pie plate., Bake at 375° for 35-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 498 calories, Fat 39g fat (19g saturated fat), Cholesterol 337mg cholesterol, Sodium 696mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 31g protein.

CHICKEN SPINACH QUICHE



Chicken Spinach Quiche image

This delicious quiche features chicken, spinach and cheddar cheese, but you can use Swiss cheese if you'd like. Field editor Barbara McCalley of Allison Park, Pennsylvania shares the recipe and notes, "This quiche is easy to prepare and cuts beautifully."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 8 servings.

Number Of Ingredients 10

Dough for single-crust pie
1 cup shredded cheddar cheese, divided
1 cup diced cooked chicken
5 ounces frozen chopped spinach, thawed and squeezed dry (about 1/2 cup)
1/4 cup finely chopped onion
2 large eggs
3/4 cup 2% milk
3/4 cup mayonnaise
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Sprinkle 1/4 cup cheese into crust. , In a large bowl, combine chicken, spinach, onion and remaining 3/4 cup cheese. Spoon into crust. In a small bowl, whisk eggs, milk, mayonnaise, salt and pepper; pour over chicken mixture., Bake until a knife inserted in the center comes out clean, 40-45 minutes. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 433 calories, Fat 34g fat (13g saturated fat), Cholesterol 109mg cholesterol, Sodium 483mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 13g protein.

SPINACH, MUSHROOM, ONION QUICHE



Spinach, Mushroom, Onion Quiche image

This quiche recipe is perfect for your next brunch. I added the optional feta cheese and bacon and it was delicious. I highly recommend adding them. Serve with a green salad and you'll have an impressive addition to your brunch menu.

Provided by Loey Krause

Categories     Savory Pies

Time 1h20m

Number Of Ingredients 11

unbaked pie shell
4 Tbsp butter
8 oz fresh mushrooms, sliced
1 medium yellow onion
10 oz chopped spinach (fresh or frozen)
1 c finely shredded swiss cheese
3 large eggs
1 1/2 c milk
salt and pepper
crumbled crisp bacon (optional)
feta cheese (optional)

Steps:

  • 1. Preheat oven to 350 degrees. If you have a baking stone, put it on the rack to preheat.
  • 2. Line a 9-inch deep dish pie pan with crust, flute edges high to hold possible overflow during baking. Refrigerate crust 30 minutes or more. Crust should be cold when the quiche goes into the oven to prevent its sliding down.
  • 3. Heat a good sized skillet. When pan is hot, add butter. When butter is melted, add sliced onions. Sauté until they start to brown. Add mushrooms and continue to sauté and stir until all is well browned. Remove from heat.
  • 4. Cook chopped spinach in a saucepan in water until heated through (water boils) stirring to break up any frozen parts. Drain water from spinach in a sieve and press spinach to dry well. Add spinach to pan with mushrooms and onion. Stir to mix in uniformly.
  • 5. Add Swiss cheese to pan with vegetables and stir to a uniform distribution of ingredients.
  • 6. Put vegetable and cheese mixture into pie crust and spread out evenly.
  • 7. Add milk to well beaten eggs and whisk a bit to fully incorporate. Add salt and pepper to taste. Pour milk and egg mixture over vegetables in pie pan. It should fill to top, but don't go over. You might want to set quiche in a sheet pan/jelly roll pan to catch any overflow.
  • 8. Place on preheated baking stone in the oven. Bake about 50-60 minutes, checking frequently, until crust is nicely browned and center of quiche is set. Cool on rack.

CHICKEN AND MUSHROOM QUICHE



Chicken and Mushroom Quiche image

This recipe makes two quiche, so you might wish to freeze one for another meal, it may be frozen sucessfully, just cover tightly with foil and place in the freezer, to bake, just thaw in the refrigerator overnight and bake at 350 degrees F for 40-50 minutes, the quiche may be baked in two 9-inch pie pans instead of the quiche pans.

Provided by Kittencalrecipezazz

Categories     Savory Pies

Time 55m

Yield 2 pies

Number Of Ingredients 12

2 (9 inch) pastry dough, for two quiche dishes
10 -12 green onions, chopped
2 -3 minced fresh garlic cloves (optional but good to add, can use (to taste)
3 tablespoons melted butter
2 1/2 cups shredded swiss cheese
7 -8 slices bacon, cooked and crumbled
1 (8 ounce) can sliced mushrooms, drained
2 cups cooked chicken, chopped
8 eggs, beaten
1 cup whipping cream or 1 cup half-and-half
salt and pepper
1/2 teaspoon mustard powder

Steps:

  • Set oven to 425 degrees.
  • Line two 9-inch quiche dishes or pie plates with prepared pastry; prick the bottoms well with a fork.
  • Bake for 6-8 minutes.
  • Reduce oven temperature to 350 degrees.
  • Cool the crusts on a wire rack.
  • In a small frypan, saute the onion and garlic until tender (about 3 minutes).
  • In a bowl, combine the sauteed onions and garlic with grated cheese, bacon, mushrooms and cooked chicken; toss gently.
  • Divide the mixture in half and spoon into the baked and cooled pie crust.
  • In a bowl, combine/whisk the eggs, whipping cream, salt, pepper and dry mustard powder; whisk well until combined.
  • Pour half of the cream/egg mixture over the veggies.
  • Bake on lowest oven rack for 30 minutes, or until set.

Nutrition Facts : Calories 2934.6, Fat 224.3, SaturatedFat 98, Cholesterol 1338, Sodium 2426.3, Carbohydrate 105.2, Fiber 9.9, Sugar 7.5, Protein 124.7

CHICKEN QUICHE RECIPE



Chicken Quiche Recipe image

This easy lighter chicken quiche is made with refrigerated pie crust and loaded with spinach and mushrooms but you can use any combination of vegetables. A great recipe to clean out the refrigerator!

Provided by Gina

Categories     Breakfast     Brunch

Time 1h40m

Number Of Ingredients 10

refrigerated Dough for 1 (9-inch pie crust)
7 large eggs (beaten)
2/3 cup skim milk
2 cups diced cooked chicken or turkey breast (chopped 1/2 inch pieces)
1 cup chopped baby spinach
1/3 cup part skim Swiss cheese (or cheese of your choice)
4 ounces mushrooms (chopped 1/2 inch pieces)
1 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon dried thyme

Steps:

  • Preheat oven to 400F degrees.
  • Roll the dough out on a well-floured work surface until it's approximately 12-inches in diameter. Transfer it to a 9-inch glass deep pie dish.
  • Using your fingers, press it firmly into the bottom and sides of the pie plate. Then fold/crimp the overhanging dough. Prick the bottom and sides of the pie crust all over with the tines of a fork to prevent the crust from bubbling.
  • Transfer the pie crust to a cookie sheet and your pre-heated oven and bake for 15 to 18 minutes, until par-baked.
  • Meanwhile in a large mixing bowl lightly beat the eggs with milk, add the remaining ingredients and pour into the par-baked pie crust.
  • Place quiche on cookie sheet, cover the edges of the exposed crust with foil to prevent browning too much and bake on the middle oven rack until the eggs are set and a knife inserted in center comes out clean, for 50 to 60 minutes.
  • Let cool before serving.
  • Serve with a crisp green salad or maybe some fresh fruit on the side.

Nutrition Facts : ServingSize 1 /6th of quiche, Calories 333.5 kcal, Carbohydrate 19.5 g, Protein 26.5 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 269.5 mg, Sodium 507 mg, Fiber 0.5 g, Sugar 2 g

SPINACH QUICHE WITH CHICKEN



Spinach Quiche with Chicken image

Quiche works very well. Add seasonings of your family's choice for more variety. Use ham, bacon, or whatever protein. This quiche needs flavor boosters, so use your spice cabinet. Easily make this a Tex-Mex dish with diced green chiles and a touch of cumin. You could also add crumbled freshly cooked bacon to add more flavor. I served this with sliced avocado and tomatoes for a perfect light dinner.

Provided by wetteland

Categories     Breakfast and Brunch     Eggs     Quiche

Time 1h10m

Yield 8

Number Of Ingredients 13

¼ cup shredded Cheddar cheese
1 (9 inch) unbaked pastry shell
1 cup diced cooked chicken
1 cup chopped fresh spinach
½ cup chopped sweet onion (such as Vidalia®)
¾ cup shredded Cheddar cheese
3 eggs
¾ cup half-and-half
½ cup mayonnaise
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 pinch salt-free seasoning blend (such as Mrs. Dash), or to taste
1 pinch herbes de Provence, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Sprinkle 1/4 cup Cheddar cheese in pastry shell. Mix chicken, spinach, onion, and remaining 3/4 cup Cheddar cheese in a bowl; transfer mixture to pastry shell.
  • Whisk eggs, half-and-half, mayonnaise, salt, black pepper, seasoning blend, and herbes de Provence in another bowl; pour over chicken mixture.
  • Bake in the preheated oven until a knife inserted into the center comes out clean, 35 to 40 minutes. Let stand for 15 minutes before slicing and serving.

Nutrition Facts : Calories 352.2 calories, Carbohydrate 13.1 g, Cholesterol 107 mg, Fat 28.4 g, Fiber 1.1 g, Protein 11.5 g, SaturatedFat 8.9 g, Sodium 401.6 mg, Sugar 0.9 g

CHICKEN, SPINACH AND MUSHROOM QUICHE



Chicken, Spinach and Mushroom Quiche image

Whether you live in the States and call it Refrigerator Pie or in France and call it Quiche, real men will love this!

Provided by Cathleen Colbert

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

2 boneless skinless chicken breasts
1 medium onion, cut in quarters
1/2 cup white wine
1/2 cup chicken broth
2 tablespoons fresh lemon juice
1 sprig fresh basil
3 eggs (or 3/4 cup Egg Beaters)
1 1/2 cups milk
1 cup shredded cheese swiss cheese or 1 cup gruyere cheese
10 ounces frozen spinach, thawed and drained
4 ounces fresh shiitake mushrooms, diced
1 frozen pie crust, thawed

Steps:

  • Preheat oven to 325 degree
  • Place onions in saucepan, top with chicken and basil and cover with white wine, lemon juice, and chicken broth
  • Bring to boil, reduce heat and poach 12 minutes
  • Remove chicken from pan, allow to cool and dice
  • Beat eggs and milk together
  • Spread chicken, cheese, msuhrooms, and spinach in pie shell
  • Pour egg mixture into pie shell
  • Bake for 20 minutes (until top is golden and center is set)

CHICKEN AND MUSHROOM QUICHE



Chicken and Mushroom Quiche image

When you want a quick and easy supper, but don't know what to make, this chicken and mushroom quiche is the answer. The filling is made with only 3 main ingredients and you can even use shop-bought pastry if you want to. Try it tonight - the family will love it!

Provided by Veronica

Categories     Lunch     Main Course

Time 55m

Number Of Ingredients 10

2 - 3 cups shredded cooked chicken (OR 250g chicken breasts)
1 cup (150g) white button mushrooms (coarsely chopped)
1 large onion (chopped into 1cm dice)
1 large egg
100 ml single cream
milk (To make 1 cup when mixed with egg and cream)
1 teaspoon cornflour
2 Tablespoons sunflower oil
1 packet frozen short-crust pastry
Salt and freshly ground black pepper (to taste)

Steps:

  • Roll out pastry and line a 9" pie dish. Trim the edges and reserve the trimming for the pie topping.
  • Pre-heat oven to 200°C / 400°F
  • If using raw chicken, place in a pan of cold water, season with salt to taste and bring to the boil.
  • Once the chicken reaches boiling point, remove from the heat and allow to stand and cool while you fry the onions and mushrooms.
  • Fry chopped onions gently in 2 tablespoons sunflower oil until translucent. Do not allow to brown.
  • Add chopped mushrooms and continue to fry gently until all moisture has evapourated.
  • Shred the chicken and mix with the onions and mushrooms.
  • Break one large egg into a measuring up and add 100 ml cream. Top up with milk until you have 1 cup of liquid.
  • Add 1 teaspoon cornflour. Season with salt and freshly ground black pepper to taste. Mix thoroughly to combine the egg with the milk and cream and to remove any lumps.
  • Place the chicken in the prepared pastry case and pour over the egg and milk mixture. Reserve 1 tablespoon of the milk mixture to egg wash the quiche before baking.
  • Make a lattice on top of the quiche with the pastry trimmings.
  • Brush with the reserved milk mixture.
  • Place in a pre-heated oven for 25 minutes until the pastry is golden.
  • Remove from the oven and either serve hot with mashed potatoes and peas or allow to cool and serve slices of the quiche with a side salad.

Nutrition Facts : Calories 498 kcal, Carbohydrate 31.2 g, Protein 26.1 g, Fat 29.6 g, SaturatedFat 10 g, Cholesterol 108 mg, Sodium 385 mg, Fiber 2.3 g, Sugar 5 g, ServingSize 1 serving

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