I roasted a chicken the other day.
It was nothing complicated, just simple, 2 ingredient Roast Lemon Chicken.
Of course, the benefit is the leftover chicken.
Mon mari had a chicken sandwich for lunch the next day and I used the rest in this quiche.
I don’t normally use ricotta in quiche but I had some left from a lasagne. As long as I had ricotta I decided to mix in some spinach.
Why not? One can add spinach to anything….
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Chicken, Spinach, Ricotta Quiche
I cook for 2 but this could be stretched to feed 3 with a salad, light soup or some fresh bread.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 2 servings 1x
- Category: Quiche
- 2 medium potatoes, 12oz (360gr) total, shredded (not peeled)
- 1 egg
- 1/4 tsp celery salt
- 1 tsp olive oil
- 8oz (250gr) cooked chicken, cut into small pieces
- 8oz (250gr) ricotta cheese
- 7oz (200gr) frozen spinach, thawed, squeezed dry
- 3 eggs
- 1/2 cup (4oz, 120ml) milk
- 2 tbs Dijon-style mustard
- 1/2 cup (2oz, 60gr) shredded cheese
- Mix shredded potato, salt and egg.
- Pat into a lightly oiled quiche or 10″ (25cm) pie plate, working it up the sides a bit for the edges.
- Bake in 400F (200C) oven for 15 minutes. Remove.
- The Filling:
- Combine the ricotta and spinach.
- Whisk eggs, mustard, and milk together.
- To assemble:
- Spread the ricotta / spinach over the potato crust.
- Top with the chicken.
- Pour the egg mixture over the top.
- Sprinkle with cheese
- Bake for 30 – 35 minutes, until center has set.
- Remove and let rest 5 minutes.
- Slice and serve.
I used leftover chicken but you could use 1 chicken breast, (which you can get fresh from an online poultry store), cut into small pieces and quickly fried.
You could substitute 3oz (90gr) fresh spinach, chopped, for the thawed spinach. Just stir it into the ricotta.
- Serving Size: 1/2 recipe
- Calories: 835
- Sugar: 6.8 g
- Sodium: 1032.7 mg
- Fat: 41.2 g
- Saturated Fat: 19.9 g
- Trans Fat: 0.3 g
- Carbohydrates: 45.3 g
- Fiber: 7.3 g
- Protein: 66.9 g
- Cholesterol: 546.5 mg
Keywords: chicken, quiche, spinach, ricotta
Our weather has taken a definite turn for spring. I finally was able to wash and store my winter jackets.
Mon mari was able to get the potager roto-tilled – and he remembered to go around the chives.
Now I get to do the hard work: hoe and pull out all the weed roots that got turned over and dig out all the big rocks that got close to the surface over the winter.
I’m always amazed that I can dig out a rock the size of a bowling / foot ball in the same place that I had planted a tomato the year before.
One would think that, eventually, all of the rocks and bricks and stones would be gone.
One would be wrong.
Shallots, onions and lettuce sets will be going in over the next few days. After a 5 month gardening holiday I’m back at it.
4 thoughts on “Chicken, Spinach, Ricotta Quiche; spring begins”
I’d not have thought to use ricotta in quiche either, but this sounds good and there are very few quiches I haven’t liked so it will go in my spring/summer rotation 🙂
I thought spring was here too. We had beautiful though horribly windy weather the past few days. Today, it hovered around 34 and poured! Just poured. I won’t clean out all my beds until I get a week of over 50. I have a lot of critters and beneficial bugs that overwinter in my flowerbeds.
Beautiful view across your garden bed because I can just see the lake peeking in the corner. 😉
I had the ricotta – and no lasagne noodles lol Thus a recipe is born.
About the only thing that overwinters in my potager is slugs….. But we have enough fields for the other critters.
Now, the spring panic sets in with everything needing to be done immediately. The grass grows by the foot.
You can add spinach to anything…I’m an advocate…just not ice cream.😂🤣😁
Definitely not ice cream….. But it gets tossed into a lot of stuff at our house.
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