Looking for an idea for tonight’s dinner? something easy and inexpensive? I suggest this Spinach and Chicken Quiche to accompany your soup or salad.
I usually opt for quiche whenever I ran out of ideas and need to “recycle” some ingredients left in my fridge.
I hope you will like this recipe.

Spinach and Chicken Quiche


  •  180°C/350F
  •  30 min.
  • Prepare your shortcrust pastry as described in an earlier recipe.
  • Cut the chicken breast into pieces and season with salt, pepper, coriander and garlic. Cook with 1 table spoon of vegetable oil until it turns brown.
  • In the meanwhile, bake your shortcrust pastry for 15 minutes.
  • Cut the tomato into slices.
  • Once the shortcrust is ready, spread cheese and put the tomato slices.
  • Mix the cooked chicken breast cubes with the spinach and the capers and garnish the quiche.
  • Beaten the eggs with the fresh cream. Season with a pinch of salt, some pepper and some nutmeg powder.
  • Add the mixture to the quiche then bake for 30 minutes.
  • Enjoy your quiche with a warm soup or a salad.