Looking for a dish that’s as versatile as it is delicious? This Chicken & Spinach Quiche is a gluten-free masterpiece that combines tender chicken, vibrant spinach, and savory mushrooms with creamy coconut milk and plant-based cheddar. Encased in a golden shortcrust pastry, this quiche is packed with protein and nutrients, making it a satisfying choice for breakfast, brunch, or even a light dinner. With its hint of thyme and the perfect balance of textures, this recipe is sure to become a family favorite. Serve it with a crisp green salad for a meal that’s wholesome, flavorful, and effortlessly elegant.
Recipe
How to Prepare
Preheat the oven to 400°F (200°C). Prepare a round springform pan or dish and place on a baking sheet.
Press the dough firmly into the bottom and sides of the dish. Fold or crimp the edges of the dough as desired.
If necessary, precook the pastry according to instructions on packaging.
In a large mixing bowl, lightly beat the eggs with the coconut milk. Add the diced chicken, spinach, plant cheese, mushrooms, 1 tsp. salt, 1/8 tsp. black pepper, and thyme. Stir to combine.
Once the crust is par-baked, remove from the oven and pour the egg mixture into the crust. Cover the exposed edges of the pie crust with foil to prevent over-browning.
Place the quiche dish (still on the baking sheet) on the middle oven rack and bake for 50-60 minutes, or until the eggs are set and a knife inserted in the center comes out clean.
Remove quiche from the oven and set aside to cool for 10-15 minutes before slicing and serving.
Serving suggestion: Pair with a crisp green salad.
