Chicken & Bacon Quiche

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Chicken and Bacon Quiche is an easy weeknight meal that takes 5 minutes to prep!

Course Breakfast, Brunch, entree

Cuisine French

Prep Time 5

Cook Time 1

Total Time 1 5

Servings servings

Calories 403kcal

Cost $5

4 eggs
1.5 cup Milk
1.5 cups cheeses, mixed I used mozzarella, parmesan, sharp white cheddar, colby jack Any cheese you have in the house will work 340 ml
1 cup diced or shredded chicken
4 slices bacon, crisped I make extra and freeze so that I always in the freezer
½ cups spinach
2 teaspoon Salt
1 teaspoon Pepper
1 pinch pinch freshly grated nutmeg
1 refrigerated pie crust

Cut butter into cubes. Return to fridge for a few minutes to get cold again.
1 refrigerated pie crust
Place flour, salt and shortening into food processor bowl. Add cold butter. Process until shortening forms pea sized balls.
Add water one tablespoon at a time until dough starts to clump together. Pulse, DO NOT run continuously.
Chill dough for about 1 hour. Place dough on a floured board and roll into a 12" circle. Place crust in pie tin. Crimp edges.

Cut a piece of parchment paper or waxed paper larger than the pie plate.
Place pie weights evenly on top of the crust. (If you don't have pie weights, use a bag of dried beans to hold the crust down.)
Par bake crust for about 30 minutes at 350°F / 180°C. Remove from oven. Remove pie weights or beans.
If you use beans, pour them into a quart canning jar and store for just using as pie weights.

Mix eggs, milk, salt and pepper. Add grated cheese and bacon and mix well.
4 eggs, 1.5 cup Milk, 4 slices bacon, crisped, 1.5 cups cheeses, mixed I used mozzarella, parmesan, sharp white cheddar, colby jack
Saute’ spinach, just until wilted, in a small pan with 1 tsp. olive oil. Drain on paper towel. Mix with the eggs.
½ cups spinach
Add remaining ingredients to egg mixture.
1 cup diced or shredded chicken, ½ cups spinach, 2 teaspoon Salt, 1 teaspoon Pepper, 1 pinch pinch freshly grated nutmeg
Don't overfill or the filling will spill in oven, while it bakes.
Bake at 350°F for about 60 minutes. Eggs should be set but the middle can jiggle a little when shaken from side to side. If you have leftover filling, place it a ramekin and bake for about 30 minutes, or until set.

Leftovers are good for 3-4 days.

To Reheat, briefly in microwave for about 60 seconds.

Do not freeze leftovers.

Place a rimmed baking sheet under quiche to catch any drips, so it doesn't make your oven a mess.