Ingredients for Grandma's Chicken Spinach Quiche
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How to Make Grandma's Chicken Spinach Quiche
- Preheat oven to 375°F (190°C). Clean and thinly slice the leek, discarding the dark green parts.
- Melt butter in a large skillet over medium heat. Add leeks and cook until softened, about 5 minutes.
- Add the diced chicken and cook for another 3 minutes until heated through.
- Stir in the spinach and cook until wilted, about 2 minutes.
- Season the chicken and leek mixture with salt and pepper. Set aside.
- Spread the chicken mixture evenly into the pie crust.
- Sprinkle the flour evenly over the chicken mixture, followed by the shredded cheese.
- In a medium bowl, whisk together the half-and-half, eggs, brandy (or Frangelica), salt, pepper, and nutmeg until well combined.
- Gently pour the egg mixture over the cheese in the pie crust.
- Bake for 35-40 minutes, or until the quiche is set and a knife inserted into the center comes out clean.
- Let the quiche stand for 5 minutes before slicing and serving. Enjoy hot or cold!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
10g
Fat
86g
Carbs
6g
