Chicken, Spinach, Ricotta Quiche

Chicken Quiche

I cook for 2 but this could be stretched to feed 3 with a salad, light soup or some fresh bread.


  • Crust:
  • 2 medium potatoes, 12oz (360gr) total, shredded (not peeled)
  • 1 egg
  • 1/4 tsp celery salt
  • 1 tsp olive oil
  • Filling:
  • 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 


  • Crust:
  • 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, 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.


Keywords: chicken, quiche, spinach, ricotta

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