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Chicken, Spinach & Feta Quiche

Chicken, Spinach & Feta Quiche

Chicken, Spinach & Feta Quiche



PREP TIME: 10 minutes

TOTAL TIME: 50 minutes


  • 1 tablespoon butter
  • ½ cup diced onion
  • 3 cups baby spinach leaves
  • ½ (14.1-ounce package) ready-made, refrigerated pie crust
  • ½ cup crumbled feta cheese
  • 1 (10-ounce) can HORMEL® Premium Chicken Breast, drained and broken up
  • 3 large eggs
  • 1 ½ cups heavy cream
  • ½ teaspoon ground nutmeg
  • Pinch salt and pepper


  1. Heat oven to 375°F. Grease 9-inch pie plate.
  2. In large skillet, melt butter over medium heat. Add onion and cook 5 minutes or until softened. Add spinach leaves. Cover and cook 1 to 2 minutes until leaves are just wilted. Stir. Remove from heat and set aside.
  3. Line prepared pie plate with pie crust. Sprinkle cheese over base. Scatter chicken over cheese. Top with spinach mixture.
  4. In medium bowl, beat eggs, cream, nutmeg, salt and pepper until well combined. Carefully pour into crust. Bake on bottom rack, 30 to 35 minutes or until set. Let stand at least 1 hour before cutting into wedges.