As a family of three, we sometimes have just a little bit of food left over after dinner. Many recipes and food packages are designed for to serve four to six. So we often end up with one random piece of chicken or a cup of brocolli left over after dinner. This actually makes me happy on a number of levels. Sometimes, I’ll take leftovers for lunch. But frankly, I’m not usually a big fan of leftovers. So most of the time, I’ll wait until the end of the week and throw together a quick quiche. As with my hand held breakfast nests, quiche is a great way to use up small bits of ingredients and still come off looking like a kitchen rock star.
I typically keep packages of pre-rolled pie crust in my fridge or freezer for just this type of thing. And I always have cheese, eggs and half-and-half. For this particular quiche, I used a leftover chicken breast, feta cheese, random veggies and the dregs of some spinach left in a bag of salad. Woo hoo! Greek quiche for me!
Use whatever you have that you think will go well together. I generally serve this with a simple salad or some fruit. Makes a great light meal any time of day!
Chicken and Feta Quiche
- 1 single crust pie crust (I purchase mine but you can certainly make yours)
- 1 T olive oil
- 1/2 small onion, diced
- 1/2 green or red bell pepper, diced
- 2 C spinach, chopped (I wish that I had more but this was truly the dregs of a bag and I had to pick through it to even get enough for this)
- handful of sundried tomatoes, rough chopped, about 1/3 C
- 1/2 C feta cheese, crumbled
- 1 T fresh chopped or 1 t dried oregano
- 1 cooked chicken breast, diced *
- 1/2 C shredded cheese (I had some shredded mozzarella on hand)
- 5 eggs
- 1 C half and half or whole milk (low fat milk really won’t work here)
- 1/2 t salt
- 1/2 t black pepper
Preheat oven to 375.
Heat olive oil in large skillet over medium-high heat. Saute onion and pepper until just translucent, about 5 minutes. Add spinach and sundried tomatoes with a pinch of salt and continue to cook over medium heat until spinach is wilted and most liquid is evaporated. Add chopped chicken and continue to cook 2-3 minutes until heated through. Remove pan from heat. Stir in feta and oregano. Mix well.
Mix together eggs, milk, salt and pepper in a small bowl, whisking well.
Unroll pie crust into pie pan and crimp edges with finger or fork. Sprinkle bottom of crust with shredded cheese (the fat will keep the bottom from getting too soggy). Add spinach-chicken mixture to pie pan as evenly as possible. It should fill crust by about 2/3. Pour egg mixture over other ingredients. Top with a bit more shredded cheese.
I find it easier to move in and out of the oven if you put the pie plate on a baking sheet. Bake for 30-45 minutes until egg mixture is set and slightly puffy. If edges start to get too brown, you can shield them with strips of aluminum foil (Be careful! This is when I normally burn myself.) Remove pan from oven and allow to cool on a wire rack about 5-10 minutes. Egg mixture will settle down a little.
Serve warm or cold. Individual portions freeze well and can be thawed and reheated later if desired.
* If you want to make this kosher, leave out the meat altogether. Like I said, you can customize quiche anyway you like!