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Chicken Quiche

Savory pie filled with a mixture of chicken, egg custard, spinach, tomato, and cheese, baked in a flaky pastry crust.

Benefits

Rich in high quality protein, containing all nine essential amino acids which are crucial for muscle growth and repair to help the body recover better after exercise.

Contains a variety of vitamins and minerals such as B vitamins, choline, and calcium which are essential for energy production, cognitive health, and bone health.

3

Save

Cals

511

cals

Protein

31

g

Carbs

27

g

Fats

31

g

Ingredients

Metric

Imperial

serving (s)

Conversion Chart

1

small pie crust (50g)

50

g

cooked chicken breast, shredded

30

g

spinach, chopped

0.5

small onion, finely chopped

30

g

cherry tomatoes, halved

1

large egg

50

mL

milk, low-fat

20

g

cheese, shredded

1

tsp

olive oil

0.5

tsp

dried thyme

Instructions

_{Step 1/3}

Prepare the Ingredients

1 Small Pie Crust
1 tsp Olive Oil
1/2 Small Onion
30g Spinach

Preheat your oven to 180°C (350°F). If using a ready-made pie crust, fit it into a small tart or pie pan. Heat a non-stick skillet over medium heat with some olive oil. Sauté the onions until softened, about 3-4 minutes. Add spinach and cook until wilted. Remove from heat.

_{Step 2/3}

Assemble the Quiche

50mL Low-fat Milk
1 Egg
1/2 tsp Dried Thyme
50g Cooked Chicken Breast
30g Cherry Tomatoes
20g Cheese

In a bowl, whisk together the egg, milk, salt, pepper, and thyme. Add in the cooked chicken, cherry tomatoes, sautéed vegetables, and shredded cheese of your choice and then pour the filling into the pre-baked crust.

_{Step 3/3}

Bake the Quiche and Serve

Place the quiche on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the center is set and the top is golden brown. Let the quiche cool for a few minutes before slicing and serving.