Step-by-step method

At a glance

You'll be building this French-style quiche from scratch, starting with a homemade oat and rye crust that you'll press into a tart tin. The filling comes together quickly with sautéed chicken, ham, spinach, and ricotta, though the key is stirring in beaten eggs last so they set properly in the oven—all finished in about 50 minutes total.

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Mix the dry ingredients

Combine the oat flakes with the flour and add a pinch of salt.

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125 gram
Rolled oats

160 gram
Whole Grain Rye Flour

1 gram
Salt
2/9

Melt the butter

Melt the butter until soft to liquid, then pour it over the flour and oat mixture.

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60 gram
Unsalted Butter
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Add the milk

Pour in 0.5 dl of room-temperature milk and knead for about 4 minutes. If the dough feels too stiff, add the rest of the milk.

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100 milliliter
Fresh Semi-Skimmed Milk (1.5% Fat)

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Transfer the dough to the tin

Grease a tart tin (I use a round one, 30 cm in diameter) with olive oil. Roll out the dough on a floured surface and line the tin with it, or simply press it in with your hands, whichever you prefer.

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10 gram
Olive Oil
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Fry the onion and ham

Heat some olive oil in a pan and add the ham along with the finely chopped onion.

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1 piece
Red Onion

20 gram
Black Forest Ham
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Add the chicken and spinach

After a minute, add the chicken and cook for about 5 minutes. Add the spinach and let it wilt gently for about 2 minutes.

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150 gram
Skinless Chicken Breast

250 gram
Spinach
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Add the remaining ingredients

Tip the ricotta and sweetcorn into the pan and mix well so everything combines nicely. Season with salt, freshly ground pepper and half a teaspoon of paprika.

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250 gram
Ricotta

30 gram
Frozen corn

1 gram
Salt

1 gram
Black Pepper

5 gram
Sweet Ground Paprika
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Stir in the eggs

Remove the pan from the heat and stir in the eggs, lightly beaten with a fork, mixing thoroughly once more.

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4 piece
Chicken Eggs
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Bake

Pour the mixture into the dough-lined tin and bake at 200°C for about 20–25 minutes. The quiche is ready once the filling is no longer runny.

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Spinach and Chicken Quiche

Name: Savory Spinach and Chicken Quiche
Prep time: 14 min
Cook time: 32 min
Total time: 50 min
Yield: 4
Cuisine: French
Ingredients: 60 gram Unsalted Butter; 1 gram Black Pepper; 5 gram Sweet Ground Paprika; 1 piece Red Onion; 4 piece Chicken Eggs; 100 milliliter Fresh Semi-Skimmed Milk (1.5% Fat); 125 gram Rolled oats; 30 gram Frozen corn; 10 gram Olive Oil; 150 gram Skinless Chicken Breast; 250 gram Ricotta; 2 gram Salt; 160 gram Whole Grain Rye Flour; 250 gram Spinach; 20 gram Black Forest Ham

ingofbaking

Prep 14 min Cook 32 min

15 Ingredients

9 Steps

Medium Difficulty

Equipment

What you'll need besides the ingredients.

Pie tin ⌀ 30 cm

Pastry board optional

Rolling pin optional

What's in it?

659 kcal

Calories

60 g

Carbohydrates

31 g

Fats

33 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

For this fabulous French tart, you'll need:

Pork Poultry Chicken High-protein Main Course

Want a recipe like this every Thursday?

One recipe worth heating the oven for, and one tip that saves you time. Nothing else.

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Step-by-step method

At a glance

Mix the dry ingredients

For this step

Melt the butter

For this step

Add the milk

For this step

Transfer the dough to the tin

For this step

Fry the onion and ham

For this step

Add the chicken and spinach

For this step

Add the remaining ingredients

For this step

Stir in the eggs

For this step

Bake

How it went

Nobody has tried this recipe yet

Spinach and Chicken Quiche

Ingredients — what you'll need

Equipment

What's in it?

About this recipe

Want a recipe like this every Thursday?

Similar recipes

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