Chicken-Asiago-Spinach Quiche

Chicken-Asiago-Spinach Quiche
By
Chicken-Asiago-Spinach Quiche
Pillsbury

Chicken-Asiago-Spinach Quiche

The perfect recipe for those indecisive bakers. This clever combination has it all!

From Easter menus and party ideas to the best Easter dinner,dessert, and cocktail recipes, we’ve got you covered. Find all this and more on The Daily Meal’s Easter Recipes & Menus Page.

8
Servings
343
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 box Pillsbury refrigerated pie crusts, softened as directed on box
  • 2 tablespoons CRISCO Pure Vegetable Oil
  • 1/2 teaspoon finely chopped garlic
  • 1 medium onion, chopped (1/2 cup)
  • 1/2 cup cooked real bacon pieces (from 2.5-oz package)
  • 1 cup chopped cooked chicken
  • 1 box (9 ounce) Green Giant frozen chopped spinach, thawed, squeezed to drain
  • 1 container (8 ounce) sour cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 2 cups shredded sharp Cheddar cheese (8 ounce)
  • 1 1/2 cups shredded Asiago cheese (6 ounce)
  • 3 eggs
  • 1/2 cup whipping (heavy) cream

Directions

Heat oven to 375 degree. Unroll pie crust and press firmly against bottom and side of 9-inch regular or 9 1/2-inch deep glass pie plate; flute edge as desired. Prick bottom of crust several times with fork. Bake 10 minutes; cool.

Meanwhile, in 10-inch skillet, heat oil over medium heat. Add garlic and onion; cook 2 to 3 minutes, stirring occasionally, until onion is tender. Reduce heat. Stir in bacon, chicken and spinach; toss to combine. Remove from heat; transfer mixture to large bowl.

Stir sour cream, salt, garlic powder and pepper into spinach mixture until well blended. Stir in cheeses.

In small bowl, beat eggs and whipping cream with fork or wire whisk until well blended. Gently fold into spinach mixture until well blended. Pour filling into pie crust.

Bake 15 minutes. Cover crust edge with strips of foil. Bake 20 to 25 minutes longer or until center is set and edge of crust is golden brown. Let stand 15 minutes before serving.

Nutritional Facts

Total Fat
21g
30%
Sugar
6g
7%
Saturated Fat
9g
38%
Cholesterol
66mg
22%
Carbohydrate, by difference
20g
15%
Protein
18g
39%
Vitamin A, RAE
151µg
22%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
370mg
37%
Choline, total
41mg
10%
Fiber, total dietary
2g
8%
Folate, total
3µg
1%
Iron, Fe
2mg
11%
Magnesium, Mg
42mg
13%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
667mg
95%
Selenium, Se
17µg
31%
Sodium, Na
856mg
57%
Water
75g
3%
Zinc, Zn
2mg
25%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.