Quiche with chicken, spinach and veggies


Freezer friendly

( 2 adults and 2 kids )

  • Quiche crust
  • 100 gramsplain flour
  • 75 gramsgraham flour
  • 25 gramsoats
  • 1 tspsalt
  • 50 mlolive oil
  • 75 mlcold water
  •  baking parchment
  • Filling
  • 100 gramsfrozen spinach*
  • 200 gramschicken fillet
  • egg
  • 100 mlmilk
  • 200 gramscottage cheese
  • 50 gramsgrated cheese
  • 1 tspsalt
  • 150 gramscarrots*
  • 10 cherry tomatoes
  • red bell pepper
  •  pepper
  •  olive oil
* = Good to know - click the ingredient
= See the recipe - click the ingredient

Here at Mambeno we LOVE quiche. They're super easy to make and can be filled with all sorts of good stuff. Here we've gone for chicken, cherry tomatoes, spinach and carrots, that are slightly camouflaged to prevent the kids from going on strike. Enjoy!


Quiche crust

1. Preheat the oven to 200 degrees convection and thaw the frozen spinach. Mix all the ingredients for the pastry in a bowl and knead well, until you have a firm and pliable dough. Roll the pastry out between two sheets of baking parchment, or on a floured tabletop, until big enough to cover the quiche tin.

2. Place the pastry in a buttered quiche tin - you want it hanging over the edges slightly. Poke the pastry sporadically with a fork, to stop it from bubbling up. Bake the quiche crust for 10 minutes and remove from the oven.


3. Cut the chicken into thin strips. Season with salt and pepper and cook the strips in a bit of olive oil on a pan. Put aside and remember to wash your hands and utensils.

4. Mix egg, milk, cottage cheese, grated cheese and salt in a bowl. Peel the carrots and grate on the rough side of a grater. Squeeze the spinach with your hands to get as much moisture out as possible and cook along with the carrots with a bit of olive oil on a pan for a few minutes - remember to season with salt and pepper. Drain the liquid from the veggies, mix them into your egg mass along with the chicken and spread the lot across your quiche crust. Top with rinsed, halved cherry tomatoes.

5. Bake for 30-ish minutes - or until the egg mass has stiffened and the quiche has a lovely golden top. Rinse the bell peppers, remove the seeds and cut the pepper into strips for snack veggies. Serve alongside the warm quiche and enjoy!


Remember to save some quiche for the kids' packed lunches.

Your personal notes to the recipe

Add notes to print Save

Share your tips and comments