Spinach and Pepper Quiche with Roasted Chicken

This recipe all began with a craving for quiche and a need to clean out the refrigerator. I took my basic quiche recipe and added a few ingredients that I had on hand. The results were a tasty combination of flavors that I will definitely use again! Although the weather is turning warm and quiche is not typically a spring/summertime dish, it's a great way to use up the last bits of food you may have laying around. So, before it gets too warm and you yearn to fire up that grill, give make some room in that fridge by giving this quiche a try!

Spinach and Pepper Quiche with Roasted Chicken

1 Tb. butter

1 medium onion, chopped

1 sweet bell pepper, chopped (I used an red pepper, but an orange or yellow would work too)

2 cloves garlic, minced

3/4 tsp. salt

1/2 tsp pepper

1/2 cup flat leaf parsley

1 - 8oz. package frozen, chopped spinach, thawed and drained

2 chicken breasts (I used the meat of a store-bought roasted chicken. Leftover chicken would work just fine)

5 eggs

3/4 C. half and half (milk works fine here, too)

4 oz. Gruyere cheese, grated

4 oz. Fontina cheese, grated

1/8 tsp. ground nutmeg

1/4 tsp. crushed red pepper, optional

1 pie crust

Heat oven to 375 degrees. In a large skillet, over medium heat, melt the butter. Add the onion, pepper, and garlic until just tender, about 5 minutes. Add the spinach, parsley, 1/2 tsp of the salt, and 1/4 tsp. of the pepper. Cook an additional 2 minutes.

Meanwhile, whisk together the eggs and half and half. Stir in the cheeses, nutmeg, crushed red pepper, chicken, the remaining salt and pepper, and the spinach/pepper mixture.

Place the pie crust in a pie pan and place it on a baking sheet (to catch any overflow, if there is any). Scrape the egg mixture into the pie crust - it will be very full. Bake until the filling is set and a knife inserted into the center comes out clean, about 50 minutes. Let rest for 5 minutes. Cut into wedges and serve.