Chicken and Spinach Quiche

A filling, hearty quiche. I usually make this for supper but would be good for breakfast, brunch, or lunch.

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 1 1⁄4 cups  shredded cheddar cheese, divided
• 1  unbaked  9 inch pie shell
• 1  cup  cooked chopped chicken
• 1 (10 ounce) package frozen chopped spinach, thawed and drained very well
• 1⁄2 cup  chopped onion
• 3  eggs
• 3⁄4 cup milk
• 3⁄4 cup mayonnaise
•  salt and pepper

Directions

1. Evenly sprinkle 1/4 cup cheese onto the bottom of the pastry shell; set aside.
2. In a mixing bowl, add the chicken, 1/2 cup spinach, onion, and remaining cheese; stir to combine (this recipe only uses 1/2 cup spinach, so may save remaining for another use).
3. Spoon mixture into pastry shell; spread evenly.
4. In a bowl, add the eggs, milk, mayonnaise, salt and pepper; whisk to combine.
5. Pour over the chicken/spinach mixture.
6. Bake at 350° for 40-45 minutes or until knife comes out clean.
7. Let rest for 15 minutes before serving.