Sometimes there is just no energy to cook a big meal. A crazy day at the office, kids needing to be shuttled from school to dentist appointments to practice, dry cleaning to be picked. It all adds up to exactly zero time for cooking dinner. That’s why this Easy Mediterranean Chicken Quiche Recipe hits the target so successfully. It’s easy to prepare, can be frozen in advance and stores nicely in the frig for days. Plus you gotta love a multi-purpose dish that can work for dinner, lunch or breakfast!
Easy Mediterranean Chicken Quiche Recipe
I really don’t remember who taught me the basis for this easy quiche recipe. I think it was in my salad days, a recent college graduate trying to make it on my meager starting salary. The beauty of this recipe is that once you have the basics down, you can pretty much substitute whatever ingredients you have on hand to make up your own special version!
In this Easy Mediterranean Chicken Quiche Recipe, chicken, cheese and egg are the base. The additions are what bring in the mediterranean elements that make it extra delicious. Serve with a tossed salad at dinner, or some fruit at breakfast and you’ve got a quick and tasty meal.
How to Make My Mediterranean Chicken Quiche Recipe
- 1 store-bought uncooked pie crust dough
- 1 cup cooked chicken, cubed or shredded
- 4 eggs
- 2 cups half-and-half or heavy cream
- 1 1/2 cups grated gruyere cheese
- 1/2 cup diced yellow onion
- 1/4 cup sundried tomatoes in olive oil
- 6-8 kalamata olives, pitted and cut in half
- 2 cups fresh baby spinach
- 1 tbs oregano
- 1 tsp marjoram
- 1 tsp thyme
- Salt and pepper to taste
Preheat oven to 350 degrees.
Unroll the pie crust dough and place into a deep dish pie pan. (I like ceramic pie pans, but really who cares at this point?) Carefully tuck the dough into the pan and up the sides, leaving extra to hang over a bit because it shrinks when it cooks. Prick the bottom all over with a fork.
Place pie pan on center rack in oven and bake for 6-7 minutes. Remove and set aside.
In a mixing bowl, whisk together eggs and cream until blended. Mix in oregano, marjoram, thyme, salt and pepper. Set aside.
In the pie pan, layer pieces of cooked chicken, onions, pieces of sundried tomato and olive halves in the bottom. Add one cup of spinach leaves just to cover. Cover with 3/4 cup of grated gruyere cheese. Repeat these steps to create a second layer of ingredients.
Carefully pour the egg and cream mixture over the top of the layers, filling the pie crust to about 3/4 full. Make sure liquid is evenly distributed within pan.
Place pan in oven and bake for approximately 45-55 minutes. The top will turn deep brown, and the middle should not wiggle and feel firm to the touch.
Remove and cool for about 20 minutes to allow the quiche to set. This way it will be way easier to slice and serve.