How To Prepare Chicken, Spinach and Feta Breakfast Quiche ?

Preparation:  

Preparation time: 15 mins

Cooking time: 45 mins

Serving: 6

Ingredients:

• 1 (9-inch) pie crust
• 1 cup baby spinach, packed full
• 3 large eggs
• 1/2 cup 2% milk
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1½ cups rotisserie chicken, shredded
• 1/2 cup sun-dried tomatoes, diced
• 1/2 cup crumbled feta cheese

1. Preheat the oven to 350 F.
2. Roll out store-bought pie crust with a rolling pin. Place into a 9-inch regular pie plate. Crimp the edges with your fingers (or decorate as desired) and place them in the fridge while preparing the rest of the ingredients.
3. In a medium skillet over high heat, add a few drops of water and baby spinach. Cover with a lid and cook until the spinach has wilted about 2 minutes.
4. Remove from the heat and pour off any excess water.
5. In a small bowl, whisk together the eggs, milk, salt, and pepper. Set aside.
6. Arrange the chicken evenly on the bottom of the pie crust.
7. Add the spinach, sun-dried tomatoes, and feta cheese evenly on top of the chicken.
8. Pour the egg mixture over the filling.
9. Place the filled pie crust on a baking pan lined with parchment paper for easier cleanup.
10. Bake for 45 minutes or until the center of the quiche has been set.11.After baking, allow the quiche to cool for about 15 minutes before slicing and serving.

Posted by Coba Grills and we thank Today for this delicious recipe and the recipe link https://www.today.com/recipes/chicken-spinach-feta-breakfast-quiche-recipe-t252223