Even though we're a spice business I'm continually excited and surprised by the flavors they impart to food. You see I'm not a huge fan of meats and chicken. Having been raised in a vegetarian household I tend to lean towards my veggies, lentils and grains. Meats and chicken tend to be enjoyed on rare occasion and have to be cooked a certain way for me to fully appreciate them.
Why the sudden confession? Well, firstly I want to be 100% transparent with you all and secondly, (I maybe biased) but oh this quiche was goooooood. So good that chicken maybe eaten little more so often. The smokiness of the gouda, with the bite from the chicken and mushrooms mixed in with our poultry seasoning was a perfect combination of flavors, textures and indulgence. I think I ate majority of it and left a slice or two for my husband. What I especially loved about this quiche was it can be eaten as a snack, for breakfast or even as a meal. It was perfect!
Chicken-Spinach Quiche
Serves 6
Prep time: 20 minutes
Bake time: 40 mins for crust + 30 mins for filling
Ingredients:
9 inch store bought pie pastry or make your own (recipe here)
For Filling
2 teaspoons cooking oil
2 cups spinach
1 cup mushrooms, sliced
1 cup shredded rotisserie chicken (leftovers work perfectly)
3/4 cup grated smoked gouda + 1/4 cup to sprinkle on the top
2 cups spinach
1 cup baby Bella mushrooms (or of choice), sliced
For Custard
4 eggs, beaten
1 cup heavy cream
1/2 cup milk
1 tablespoon One Good Knife Poultry Seasoning
1/2 teaspoon salt
Method:
Bake your crust according to manufacturer's instructions or follow the recipe link above. The recipe links to one I believe is versatile, easy and seriously delicious.
Allow the pie crust to cool completely.
In the meantime, in a sauté pan on medium heat the oil. Sauté mushrooms till soft about 5 minutes. Drain any excess water given out by the mushrooms. Allow to cool.
In the same sauté pan, wilt the spinach about 2-3 minutes. Allow to cool and squeeze out any excess water.
Preheat oven to 350F
In a large bowl whisk the eggs with cream, milk, One Good Knife Poultry Seasoning and salt
In the same bowl, gently fold the shredded chicken, spinach, mushrooms, 3/4 cup gouda.
Pour the mixture into the cooled pie crust. Sprinkle with the 1/4 cup smoked gouda.
Bake for 25-30 mins in the middle rack of the oven. To check doneness insert knife into the middle of the pie and should come out clean.
Serve warm.