Recipe: TFG’s Chicken Spinach Goat Cheese Quiche

I have had these two huge rolls of goat cheese I got from Costco in my fridge for a while, and trying to find creative ways to consume them is challenging. Lucky for me, they stay good for a while, so I’ve had time explore recipes and my own culinary skills in an effort to use them up. I have also been craving crust, pie crust specifically, and I am a little weak when it comes to pie crust. It’s just so delicious and flaky! I bought some crusts a few weeks ago intending to make a quiche that never materialized, so I figured I could channel my pie-craving energy this morning into a healthy breakfast dish that would allow me to both enjoy pie crust AND use some of the goat cheese in the fridge. And thus, Chicken Spinach & Goat Cheese Quiche was born!!

Chicken, Spinach & Goat Cheese Quiche

Ingredients

• 1/2 medium green bell pepper
• 1/4 cup chopped green onions/scallions
• 1 cup spinach, chopped
• 7 large brown eggs
• 1/3 cup crumbled goat cheese
• 3 1/2 tbsp heavy whipping cream
• 3 oz cooked chicken breast (I used the Costco Kirkland brand canned chicken breast (drained) – easy and fast!)
• 1 Pillsbury frozen pie crust, deep dish
• 2 tsp ground black pepper
• 1 tsp powdered garlic
• 1/3 tsp ground sea salt

Prep

• pre-heat the oven to 400 degrees
• remove the crust from the freezer and let sit at room temperature for about 10 minutes. Note: the packaging may say to bake it ahead of time. All of the quiche recipes I used as a base for this recipe unbaked dough, so I did not bake mine and it came out fine.
• prepare all veggies and set aside
• crack the eggs into a large bowl and whisk with a fork until smooth. Add the heavy whipping cream and gently whisk together with the egg
• add ground pepper and garlic powder and whisk some more…
• mix goat cheese into the egg – try to get even distribution throughout the egg mixture, as all my goat cheese seemed to settle toward the center of the finished quiche
• add the veggies and mix in gently
• break the chicken apart into smaller pieces and gently mix in
• poke small holes around the softened crust per the instructions on the package using a fork
• pour egg mixture into the crust
• put the crust in the oven for 40 minutes

Serve

Let the quiche set for at least 10 minutes before serving so that everything sets. Then, cut into six slices and dig in!

Just the Nutrition Facts, Ma’am
Nutrition facts calculated using the My Fitness Pal recipe builder. Information provided is approximate, not exact.

Calories: 296
Carbs: 18
Fat: 18
Fiber: 1
Protein: 17
Sodium: 390