Chicken & Spinach Quiche

This is a brunch quiche that finally puts leftover chicken to work. Tender shredded chicken, wilted spinach, and melty Swiss cheese baked into a savory custard, all wrapped in a pre-baked crust that stays crisp instead of soggy.

The pre-bake step is the move that makes or breaks a quiche. Ten minutes in a 375F (190C) oven before adding the filling sets the bottom of the pie crust so the wet custard can’t soak through. Skip this and you get the dreaded soggy bottom that quiche skeptics love to complain about.

The mayo-and-milk custard is unusual but smart. Mayonnaise contains emulsified oil and a touch of acid that gives the filling a richer, silkier set than a standard cream-and-egg custard. It also stabilizes the texture so the quiche slices cleanly even when warm.

Squeeze the cooked spinach hard. Excess water from spinach is the second most common quiche-killer after a soggy crust. Wring it out in a clean kitchen towel until it feels like a tight green lump, then chop and add. Wet spinach makes a wet quiche, every time.

Pro Tips

• Use a rotisserie chicken to save time. The seasoning adds extra flavor and the dark meat brings juiciness.
• Sub Gruyere for Swiss for a nuttier, more bistro-style flavor.
• Let the quiche rest 10 minutes after baking. The custard sets firm and slices stay clean.
• Cover loosely with foil if the crust browns too fast. Quiche fillings often need 50 minutes to fully set.

Variations

• Swap chicken for diced ham or crumbled bacon for a more traditional quiche Lorraine vibe.
• Add 4 chopped sun-dried tomatoes and a handful of fresh basil for a Mediterranean spin.
• Use sauteed mushrooms and caramelized onions in place of chicken for a vegetarian version.