Ingredients
1pie crust dough,(9-inch), refrigerated
7large eggs,beaten
⅔cupskim milk
2cupschicken breast,or turkey, diced, cooked, chopped ½-inch pieces
1cupbaby spinach,chopped
⅓cupSwiss cheese,part skim, or cheese of choice
4ozmushrooms,chopped to ½-inch pieces
1tspsalt
⅛tspblack pepper
½tspdried thyme
Preparation
Preheat the oven to 400 degrees F.
Roll the dough out on a well-floured work surface until it’s approximately 12-inches in diameter. Transfer it to a 9-inch glass deep pie dish.
Using fingers, press it firmly into the bottom and sides of the pie plate. Then, fold or crimp the overhanging dough. Prick the bottom and sides of the pie crust all over with the tines of a fork.
Transfer the pie crust to a cookie sheet, then into the preheated oven.
Bake for 15 to 18 minutes until par-baked.
In a large mixing bowl, lightly beat the eggs with milk, then add the chicken, spinach, Swiss cheese, mushrooms, salt, black pepper, and dried thyme into the par-baked pie crust.
Place the quiche on a cookie sheet, then cover the edges of the exposed crust with foil.
Bake for 50 to 60 minutes on the middle oven rack, until the eggs are set and a knife inserted in the center comes out clean.
Let cool, then serve with a crisp green salad, and enjoy!
