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!

Chicken Quiche

Earlier this week I shared a spinach crustless quiche recipe which I love! But if you want something a little more substantial with crust, you’ll love this quiche which can be serve for brunch, lunch or dinner with a salad on the side! This is very inexpensive to make, I used leftover chicken but turkey or ham would also work!

Rather than using heavy cream which is usually used in quiche, I swapped the cream for milk which was still wonderful but made it ligher with less fat.

Quiche Variations:

• Swap the chicken for ham or turkey
• Swap the spinach and mushrooms for leftover steamed broccoli
• Swap the spinach and mushrooms for leftover asparagus

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Chicken Quiche Recipe

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!

Ingredients:

• 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

Directions:

1. Preheat oven to 400F degrees.
2. 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.
3. 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.
4. Transfer the pie crust to a cookie sheet and your pre-heated oven and bake for 15 to 18 minutes, until par-baked.
5. Meanwhile in a large mixing bowl lightly beat the eggs with milk, add the remaining ingredients and pour into the par-baked pie crust.
6. Place quiche on cookie sheet and bake on the middle oven rack for 50 to 55 minutes, or until top is browned and a knife inserted in center comes out clean.
7. Let cool before serving.
8. Serve with a crisp green salad or maybe some fresh fruit on the side.

Nutrition Information

Yield: 6 servings, Serving Size: 1/6th of quiche

• Amount Per Serving:
• Freestyle Points: 6
• Points +: 9
• Calories: 333.5 calories
• Total Fat: 17g
• Saturated Fat: 7g
• Cholesterol: 269.5mg
• Sodium: 507mg
• Carbohydrates: 19.5g
• Fiber: 0.5g
• Sugar: 2g
• Protein: 26.5g

All images and text ©Gina Homolka for Skinnytaste