Spinach and Chicken Quiche | How to make Spinach and Chicken Quiche

By Sreemoyee Bhattacharjee  |  12th Oct 2016  |  
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  • Spinach and Chicken Quiche, How to make Spinach and Chicken Quiche
Spinach and Chicken Quicheby Sreemoyee Bhattacharjee
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About Spinach and Chicken Quiche Recipe

Crispy pastry filled with delicious chicken and spinach savoury custard.

Spinach and Chicken Quiche is a delicious dish which is enjoyed by the people of every age group. The recipe by Sreemoyee Bhattacharjee teaches how to make Spinach and Chicken Quiche step by step in detail. This makes it easy to cook Spinach and Chicken Quiche in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Spinach and Chicken Quiche at home. This amazing and mouthwatering Spinach and Chicken Quiche takes 20 minutes for the preparation and 40 minutes for cooking. The aroma of this Spinach and Chicken Quiche is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Spinach and Chicken Quiche is a good option for you. The flavour of Spinach and Chicken Quiche is palatable and you will enjoy each and every bite of this. Try this Spinach and Chicken Quiche and impress your family and friends.

Spinach and Chicken Quiche

Ingredients to make Spinach and Chicken Quiche

  • chicken mixture :
  • spinach (chopped) - 1/2 cup
  • Boneless chicken - 100 gm
  • Chopped garlic - 1 tbsp
  • Chopped onion - 1
  • coriander powder - 1 tsp
  • chilly flakes - 1 tsp
  • salt as per taste
  • Refined oil as required
  • For the tart cases :
  • flour - 1.25 cups
  • butter - 1/2 cup
  • Ice water - 3 tbsp
  • For the savoury custard mixture :
  • curd - 1/4 th cup
  • Milk - 4 tbsp
  • cream - 2 tsp
  • egg - 1
  • Pepper powder, salt as per taste
  • Other ingredients :
  • Grated cheese 4 tbsp
  • oregano 1 tsp
  • chilli flakes 1 tsp

How to make Spinach and Chicken Quiche

  1. Heat a kadhai with little oil. Put chopped garlic. Once it smells, add chopped onion.
  2. Saute till translucent and then add the chicken and cook on a high flame for 2 minutes.
  3. Lower the flame and add the coriander powder, chilli flakes, salt. Then add the spinach leaves and cook till done. Let it cool.
  4. In a food processor or mixer, add the cold butter (the butter must be cold and cut into cubes), flour and pulsate in two or three pulses.
  5. Add the ice water and pulsate or blend till everything is mixed. Pour the dough into a bowl and mix it, cover it and keep it refrigerated for 30 minutes.
  6. Now roll out the dough and cut small circles using a cookie cutter and line the muffin tray cups with them. Blind bake them in a preheated oven at 180 for 30 minutes. (Blind baking is baking the tart cases by putting a baking paper on top of tarts and filling them with rice or baking beans)
  7. Mix all the ingredients to form a mixture.
  8. Pour the chicken mixture into the cooked tart shell.
  9. Then add the milk mixture.
  10. Sprinkle cheese, oregano and chilli flakes. Bake this at 180 in a preheated oven for 20 minutes. Cut and serve.

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