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Chicken Quiche

Prep Time 10 minutes
Cook Time 35 minutes
Resting time 5 minutes
Servings 4 servings
Calories 535kcal

Ingredients

  • 6 oz Chicken breast boneless skinless diced into bite sized pieces
  • 2 tsp Extra-virgin olive oil
  • 2 tbsp Red onion minced
  • 2 cups Baby spinach
  • 4 Eggs beaten
  • 1/2 cup Heavy cream
  • 1/2 cup Fontina cheese shredded
  • 2 tbsp Fresh tarragon leaves removed from the stem, plus more for garnish
  • 1 Pie Crust 9 inch crust
  • 8 Crackers
US Customary - Metric

Instructions

  • Preheat the oven to 375°F.
  • Season the chicken with salt and pepper.
  • Heat a nonstick pan on medium heat. Once hot, add in the oil. Sauté the chicken and onion until the chicken has a nice golden brown on all sides. Add in the spinach and sauté until wilted. Then remove the contents from the pan to cool down for about 5 minutes.
  • Combine the eggs, cream, cheese, tarragon, and season with salt and pepper in a bowl. Stir in the chicken, spinach, and onion.
  • Pour the mixture into the pie crust.
  • Bake until a toothpick inserted into the center comes out clean (about 25 to 30 minutes). Remove from the heat, and let stand for 5 minutes before cutting into wedges and serving warm.
  • Serve with crackers, garnish with tarragon

Nutrition

Calories: 535kcal | Carbohydrates: 29g | Protein: 24g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 251mg | Sodium: 496mg | Potassium: 496mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2392IU | Vitamin C: 7mg | Calcium: 210mg | Iron: 4mg