Hicken and Spring Veggie Quiche

Leeks, mushrooms, and baby spinach are all included in this delicate and flaky quiche, making it the ideal springtime treat! The chicken is poached in court bouillon, a rich liquid that gives the protein more depth.

Servings: 5


  • Court Bouillon: 
    • 8 oz Meatnisters Boneless Skinless Chicken Breast
    • 2 cups Chicken broth or Water
    • 1 Shallot, quartered
    • 3 Garlic Cloves
    • 1⁄2 Bunch of Thyme
    • 1 Bay Leaf
    • Black Peppercorns
    • 1 tsp Kosher Salt
  • Quiche: 
    • 1 Unbaked Pie Shell or Unbaked Pie Crust
    • 2 Tbsp Olive Oil
    • 1 Medium Leek or Spring Onion, cleaned & sliced
    • 4 cups Baby Spinach
    • 2 Garlic Cloves, sliced
    • 2 Cups Mushroom Medley, cleaned and sliced
    • 1⁄2 tsp Salt
    • 4 Eggs
    • 1 cup Whole Milk
    • 1 cup Heavy Cream
    • 3-4 Thyme Sprigs, destemmed and minced
    • Parmesan Cheese
    • Freshly Cracked Black Pepper


  1. Heat the oven to 350 degrees Fahrenheit.
  2. Poaching liquid is made by blending 2 cups of water or chicken broth, shallot, garlic, thyme, bay leaf, salt, and black peppercorns in a medium pot. Cook over medium heat until the liquid just begins to simmer.
  3. Poach 8 ounces of Meatnisters Boneless Skinless Chicken Breast for 12 to 15 minutes, or until the internal temperature reaches 165 degrees Fahrenheit, in the flavorful stock.
  4. Line an unbaked pie crust with foil or parchment paper while the chicken is poaching.
  5. To stop the crust from blowing up during the blind bake, add pie weights or dry beans.
  6. Pie crust should be baked for 15 minutes or as directed. Take out and let cool.
  7. Remove the chicken from the poaching liquid once it has reached an internal temperature of 165°F and let it cool for five minutes before shredding.
  8. Chicken should be shredded and put in a bowl using two forks.
  9. Warm up the olive oil in a small saute pan. Leeks, garlic, and mushrooms should be added. Add salt, black pepper, and thyme to taste.
  10. Sauté until tender, about 6 to 8 minutes. When the young spinach is wilted, remove from heat after 2 minutes of stirring and folding in the spinach.
  11. Spread the combination of shredded chicken and vegetables equally over the pie crust that has already been baked.
  12. Pour milk, heavy cream, eggs, Parmesan cheese, salt, and pepper into a bowl and whisk to mix.
  13. Add extra freshly grated parmesan cheese on top of the egg filling and veggie mixture.
  14. For 45 to 50 minutes, or until the filling is firm but not overcooked, bake the quiche.
  15. Slice after a brief cooling period to enjoy.


Nutrition Facts

Servings 5

Amount Per Serving
Calories 334
% Daily Value*
Total Fat 23g 29%
Saturated Fat 11g 55%
Sodium 457mg 20%
Total Carbohydrate 20g 7%
Protein 12g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: