Switch up your morning routine with this easy colorful chicken quiche. Earthy mushrooms, spinach and bell peppers pair nicely with rich and creamy cheese. Serve them on a platter with a fresh fruit salad for a simple weekend brunch!
Quite Colorful Quiche
"This is a very easy lunch dish that keeps well if there are leftovers. Thick and tasty, it's near impossible not to enjoy this savory recipe!" - Betsy, member at RECOUP
Ingredients
- Pastry for 9" single-crust pie
- 2 Whole eggs
- 4 oz. Egg beaters
- 1/3 Cup organic half & half
- 4 oz. Cooked chicken breast, diced
- 1 1/2 Tbsp. EVOO
- 1/2 Cup sweet onion, finely diced
- 3/4 Cup sliced brown mushrooms
- 3/4 Cup small broccoli florets
- 1/3 Cup orange bell pepper, finely diced
- 1/3 Cup red bell pepper, finely diced
- 3/4 Cup sharp cheddar cheese, shredded
- 1 Cup baby spinach leaves
- 1 Tbsp. Morton's Natures seasoning or L.S. All PurPose seasoning
- Olive oil spray
Directions
- Preheat oven to 425 degrees
- Remove pie shell from refrigerator to soften.
- When room temperature, lightly flour surface and roll crust to 12" diameter. Roll, place into center dish pie plate. Unroll and cut off excess if desired and/or flute edge. Refrigerate while preparing filling.
- In a large skillet, heat EVOO over med-high. When hot, sautee onion, mushrooms, broccoli and peppers until mushrooms are browned, 6-8 min.; cool slightly. Add cooked-diced chicken.
- In a bowl, whisk together eggs, egg beaters, half & half, and seasoning. Sprinkle half the cheese over the crust. Top cheese with spinach leaves and sauteed vegetable mixture. Top that with remaining cheese. Evenly pour egg mixture over.
- Bake on lower rack of oven 15 min. Reduce heat to 350 degrees; and bake until a knife inserted in the center comes out clean; about 30 more minutes.
- If crust edges are getting too brown, lightly tent with foil and continue baking quiche. Let stand at least 10-15 min before slicing.
Matt, Stevie & Bo
