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Prep Time:30 minsAdditional Time:1 hr 5 minsTotal Time:1 hr 35 minsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:1 hr 5 minsTotal Time:1 hr 35 minsServings:8Yield:8 servings
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:1 hr 5 mins
Additional Time:
1 hr 5 mins
Total Time:1 hr 35 mins
Total Time:
1 hr 35 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients½(15 ounce) packagerolled refrigerated unbaked pie crust (1 pie crust)Nonstick cooking spray6ouncesskinless, boneless chicken breast, cut into 3/4-inch chunks2cupsshredded fresh spinach (about 2 ounces)2cupsrefrigerated or frozen egg product, thawed, or 8 eggs, lightly beaten¾cupshredded Gruyere or Swiss cheese (3 ounces)½cupfat-free milk⅓cupchopped bottled roasted red sweet peppers2teaspoonssnipped fresh thyme or 3/4 teaspoon dried thyme, crushed¼teaspoonsalt¼teaspoonblack pepper
Cook Mode(Keep screen awake)
Ingredients
½(15 ounce) packagerolled refrigerated unbaked pie crust (1 pie crust)
Nonstick cooking spray
6ouncesskinless, boneless chicken breast, cut into 3/4-inch chunks
2cupsshredded fresh spinach (about 2 ounces)
2cupsrefrigerated or frozen egg product, thawed, or 8 eggs, lightly beaten
¾cupshredded Gruyere or Swiss cheese (3 ounces)
½cupfat-free milk
⅓cupchopped bottled roasted red sweet peppers
2teaspoonssnipped fresh thyme or 3/4 teaspoon dried thyme, crushed
¼teaspoonsalt
¼teaspoonblack pepper
DirectionsPreheat oven to 425 degrees F. Let pie crust stand at room temperature according to package directions. Line a 9-inch pie plate with pie crust. Crimp edge as desired. Line unpricked pie crust with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until piecrust is set and dry. Remove from oven. Reduce oven temperature to 350 degrees F.Coat an unheated medium skillet with cooking spray. Heat over medium heat. Add chicken to skillet. Cook and stir for 6 to 8 minutes or until chicken is done and no longer pink. Remove chicken from skillet. Return skillet to heat. Add spinach and cook over medium heat for 1 to 2 minutes or until wilted, turning frequently.In a large bowl whisk together the eggs, chicken, spinach, cheese, milk, roasted peppers, thyme, salt, and pepper. Pour egg mixture into baked pie crust.Bake for 40 minutes. If necessary to prevent overbrowning, cover edge of quiche with foil. Bake for 5 to 10 minutes more or until a knife inserted near center comes out clean. Let stand on a wire rack for 10 minutes before serving. Cut into wedges and place one wedge of each of four serving plates (see Tip).TipsTip: Cover leftover quiche with plastic wrap and refrigerate for up to 24 hours. To reheat, preheat oven to 350 degrees F. Remove plastic wrap from quiche. Cover loosely with foil. Bake about 40 minutes or until heated through (165 degrees F).Originally appeared: Diabetic Living Magazine
Directions
Preheat oven to 425 degrees F. Let pie crust stand at room temperature according to package directions. Line a 9-inch pie plate with pie crust. Crimp edge as desired. Line unpricked pie crust with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until piecrust is set and dry. Remove from oven. Reduce oven temperature to 350 degrees F.Coat an unheated medium skillet with cooking spray. Heat over medium heat. Add chicken to skillet. Cook and stir for 6 to 8 minutes or until chicken is done and no longer pink. Remove chicken from skillet. Return skillet to heat. Add spinach and cook over medium heat for 1 to 2 minutes or until wilted, turning frequently.In a large bowl whisk together the eggs, chicken, spinach, cheese, milk, roasted peppers, thyme, salt, and pepper. Pour egg mixture into baked pie crust.Bake for 40 minutes. If necessary to prevent overbrowning, cover edge of quiche with foil. Bake for 5 to 10 minutes more or until a knife inserted near center comes out clean. Let stand on a wire rack for 10 minutes before serving. Cut into wedges and place one wedge of each of four serving plates (see Tip).TipsTip: Cover leftover quiche with plastic wrap and refrigerate for up to 24 hours. To reheat, preheat oven to 350 degrees F. Remove plastic wrap from quiche. Cover loosely with foil. Bake about 40 minutes or until heated through (165 degrees F).
Preheat oven to 425 degrees F. Let pie crust stand at room temperature according to package directions. Line a 9-inch pie plate with pie crust. Crimp edge as desired. Line unpricked pie crust with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until piecrust is set and dry. Remove from oven. Reduce oven temperature to 350 degrees F.
Coat an unheated medium skillet with cooking spray. Heat over medium heat. Add chicken to skillet. Cook and stir for 6 to 8 minutes or until chicken is done and no longer pink. Remove chicken from skillet. Return skillet to heat. Add spinach and cook over medium heat for 1 to 2 minutes or until wilted, turning frequently.
In a large bowl whisk together the eggs, chicken, spinach, cheese, milk, roasted peppers, thyme, salt, and pepper. Pour egg mixture into baked pie crust.
Bake for 40 minutes. If necessary to prevent overbrowning, cover edge of quiche with foil. Bake for 5 to 10 minutes more or until a knife inserted near center comes out clean. Let stand on a wire rack for 10 minutes before serving. Cut into wedges and place one wedge of each of four serving plates (see Tip).
Tips
Tip: Cover leftover quiche with plastic wrap and refrigerate for up to 24 hours. To reheat, preheat oven to 350 degrees F. Remove plastic wrap from quiche. Cover loosely with foil. Bake about 40 minutes or until heated through (165 degrees F).
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)209Calories10gFat15gCarbs15gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
