Caprese Quiche with Chicken and Spinach

Leftover chicken, garden tomatoes, eggs, and mozzarella combine to make something magical in this Caprese Quiche with Chicken and Spinach.

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Next up in our “there are too many cherry tomatoes in this garden” recipe series: Caprese Quiche with Chicken and Spinach! As I was taking inventory of my fridge today to see what went well with tomatoes, I also found some leftover rotisserie chicken that really needed to be eaten or used, an excess of eggs, and a clamshell of organic spinach at the end of its slightly wilted lifespan.

Isn’t it awesome when random ingredients inspire you to create something both new and delicious?!

My refrigerator perambulations also yielded these Bake House Creations pie crusts I picked up at ALDI last week. I’m so very glad these are back: They only stock them seasonally, but they’re so much better testing than their name-brand equivalent. (Update: These are now stocked year round!)

One thing to note, though, is that these pie crusts were reformulated at some point. They formerly did not contain lard, while now they do — just something to be aware if you don’t eat pork, or if you’re making a vegetarian recipe.

Behold: The finished experiment. While this Caprese Quiche does contain quite a bit of spinach (we want to pack those veggies in there!), you still get the nice Caprese flavor. Enjoy just a touch of the subtle richness of balsamic vinegar, along with the burst of sweetness from the tomatoes and the smooth saltiness of the cheese.

Caprese Quiche with Chicken & Spinach

Ingredients

– for the veggies

1 Tbsp olive oil
2 Tbsp diced onion
1 clove garlic, minced
1 cup cherry or grape tomatoes, halved
Sea salt, to taste
1/2 tsp crushed red pepper
1 tsp basil
5 oz fresh baby spinach
1 tsp balsamic vinegar

– for the quiche

1 refrigerated pie crust
1 cup cooked chicken, diced
5 large eggs
1/4 cup whole milk or half & half
Black pepper, to taste
Sea salt, to taste
1 cup shredded mozzarella

Directions

Slice tomatoes, mince garlic, and chop onion. Heat olive oil in a large pan over medium-high heat until shimmering, then saute onion and garlic in olive oil over medium-high heat for one minute.

Add in tomatoes, sea salt, crushed red pepper, and basil and continue sauteing for two minutes, stirring occasionally. Stir in spinach and and continue cooking over medium-high heat, stirring occasionally, until spinach is bright green and wilted. Stir in balsamic vinegar and remove from heat.

While your veggies are cooking, press the pie crust into a pie plate and crimp the edges. Arrange sauteed veggies in the bottom of the prepared pie crust and top with cooked chicken.

Whisk together eggs, milk, pepper, and sea salt until thoroughly combined and bubbly. Pour egg mixture on top of the chicken and veggies, then top with shredded cheese.

Cover quiche with foil (tent up slightly in the middle to help it not stick) and bake at 400 degrees for 25 minutes. After 25 minutes of bake time, remove the foil and bake another 20 minutes or until quiche is set.

Let the quiche cool for a few minutes before slicing. Top with chopped fresh parsley (optional).

Note: Next time I might add another cup of tomatoes, since this was more spinach-y than tomato-y — not that it wasn’t good, mind you!

A fun and different quiche option

This Caprese quiche with chicken & spinach is a filling & flavorful dinner recipe that tastes like a farewell to summer… all packed into a pie plate. Plus, it’s a great way to incorporate some leftover chicken into something completely different.

Enjoy this last little burst of sweetness from this year’s cherry tomatoes, because: Winter is coming. 😉

Caprese Quiche with Chicken & Spinach, printable recipe

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Caprese Quiche with Chicken and Spinach

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While this Caprese Quiche does contain quite a bit of spinach (pack those veggies in there!), you still get the nice Caprese flavor: Including just a touch of the subtle richness of balsamic vinegar, the burst of sweetness from the tomatoes, and the smooth saltiness of the cheese.

Course dinner

Total Time 1 hour hour

Servings 6

Author Rachel Singer

Ingredients

– for the veggies

• 1 Tbsp olive oil
• 2 Tbsp diced onion
• 1 clove garlic, minced
• 1 cup cherry or grape tomatoes, halved
• Sea salt, to taste
• 1/2 tsp crushed red pepper
• 1 tsp basil
• 5 oz fresh baby spinach
• 1 tsp balsamic vinegar

– for the quiche

• 1 refrigerated pie crust
• 1 cup cooked chicken, diced
• 5 large eggs
• 1/4 cup whole milk or half & half
• Black pepper, to taste
• Sea salt, to taste
• 1 cup shredded mozzarella

Instructions

• Slice tomatoes, mince garlic, and chop onion. Heat olive oil in a large pan over medium-high heat until shimmering, then saute onion and garlic in olive oil over medium-high heat for one minute. 
• Add in tomatoes, sea salt, crushed red pepper, and basil and continue sauteing for two minutes, stirring occasionally. Stir in spinach and and continue cooking over medium-high heat, stirring occasionally, until spinach is bright green and wilted. Stir in balsamic vinegar and remove from heat.
• While your veggies are cooking, press the pie crust into a pie plate and crimp the edges. Arrange sauteed veggies in the bottom of the prepared pie crust and top with cooked chicken.
• Whisk together eggs, milk, pepper, and sea salt until thoroughly combined and bubbly. Pour egg mixture on top of the chicken and veggies, then top with shredded cheese.
• Cover quiche with foil (tent up slightly in the middle to help it not stick) and bake at 400 degrees for 25 minutes. After 25 minutes of bake time, remove the foil and bake another 20 minutes or until quiche is set.
• Let the quiche cool for a few minutes before slicing. Top with chopped fresh parsley (optional).

Notes

Next time I might add another cup of tomatoes, since this was more spinach-y than tomato-y — not that it wasn’t good, mind you!

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