Zutaten für Chicken Spinach And Mushroom Quiche
- Boneless Skinless Chicken Breasts
- Onion
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- Fresh Lemon Juice
- Fresh Basil
- 4 large eggs
- 1 cup milk
- Swiss Cheese
- Frozen Spinach
- Fresh Shiitake Mushrooms
- Pie Crust
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Zubereitung von Chicken Spinach And Mushroom Quiche
- Preheat oven to 325°F (160°C).
- In a medium saucepan, sauté 1/2 cup chopped yellow onion in 1 tablespoon olive oil until softened. Add 1 pound cooked chicken, diced; 1/4 cup fresh basil, chopped; 1/2 cup dry white wine; 2 tablespoons lemon juice; and 1/2 cup chicken broth.
- Bring to a simmer, reduce heat, and poach for 12 minutes, or until the chicken is heated through.
- Remove chicken from pan and set aside to cool completely. Dice chicken into 1/2-inch pieces.
- In a large bowl, whisk together 4 large eggs, 1 cup milk, 1/4 cup heavy cream, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Spread 8 ounces shredded Gruyere cheese (or similar) in the bottom of a 9-inch pie crust.
- Layer 8 ounces cremini mushrooms, sliced; 5 ounces fresh spinach, roughly chopped; and the diced chicken over the cheese.
- Pour the egg mixture evenly over the filling.
- Bake for 30-40 minutes, or until the quiche is set and golden brown. Let cool slightly before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
17g
Fat
61g
Carbs
12g
