Name: Savory Spinach Chicken Quiche
Prep time: 20 min
Cook time: 44 min
Total time: 64 min
Yield: 4
Cuisine: French
Ingredients: 10 gram Olive Oil; 160 gram Whole Grain Rye Flour; 100 milliliter Fresh Semi-Skimmed Milk (1.5% Fat); 2 gram Salt; 20 gram Black Forest Ham; 5 gram Sweet Ground Paprika; 30 gram Frozen corn; 60 gram Unsalted Butter; 125 gram Oats; 1 piece Red Onion; 150 gram Skinless Chicken Breast; 4 piece Chicken Eggs; 250 gram Spinach; 250 gram Ricotta; 1 gram Black Pepper

Step-by-step method

Let’s cook

At a glance

You're building a hearty French spinach and chicken quiche from scratch, starting with making an oat and rye crust, then layering in a savory filling of ham, chicken, spinach, and eggs. The trickiest part is getting the dough to the right consistency and keeping the filling well-mixed before baking, but the whole process comes together in just under an hour.

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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
Oats

160 gram
Whole Grain Rye Flour

1 gram
Salt
2/9

Melt the butter

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

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60 gram
Unsalted Butter
3/9

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 pie tin (I use a round one, 30 cm in diameter) with olive oil. Roll out the dough on a work surface and line the tin with it, or simply press it in by hand — whichever you prefer.

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10 gram
Olive Oil
5/9

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
6/9

Add the chicken and spinach

After a minute, add the chicken and cook for about 5 minutes. Add the spinach and let it wilt briefly, 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
8/9

Add the eggs

Take the pan off 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 for about 20–25 minutes at 200 degrees. The quiche is ready once the filling is no longer runny.

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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

Add the eggs

For this step

Bake

Spinach and Chicken Quiche

Ingredients — what you'll need

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About this recipe

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