Spinach and Chicken Quiche

by Vasti le Roux

Prep: 20 mins | Cook: 55 mins| Serves: 6 People


  • 6 eggs, beaten
  • 2 chicken breasts-grilled and shredded
  • 2 cups white cheddar or mozzarella cheese, grated
  • 200g of fresh spinach or 400g frozen
  • 1 cup of pouring cream
  • italian herbs, paprika, salt and pepper to taste


Preheat the oven at 180°C. Grill chicken breast for 15 minutes until ¾ way cooked. Shred chicken.
Mix the eggs, ¾ of the cheese, pouring cream, herbs and spices in a large bowl.
Spray a round pie dish with non-stick cooking spray.
Fill the pie dish with the spinach and the chicken.
Add the egg and cheese mixture and top with the remaining cheese.
Bake at 180°C for 40 minutes or until cooked and golden brown.
Enjoy with a fresh salad.

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