• Peggi Ingram

Chicken Quiche or Frittata

This is a great recipe that can either be made as a quiche with a gluten free crust or just poured into a prepared pan for a frittata.

This is a great recipe for the leftover turkey too.


  • frozen Gluten Free Dough for 1, 9-inch pie crust (optional)

  • 7 large eggs, beaten

  • 2/3 cup skim milk

  • 2 cups diced cooked chicken or turkey breast, chopped 1/2 inch pieces

  • 1 cup chopped baby spinach

  • 1/3 cup part skim Swiss cheese, or cheese of your choice

  • 4 ounces mushrooms, chopped 1/2 inch pieces

  • 1 teaspoon salt

  • 1/8 teaspoon black pepper

  • 1/2 teaspoon dried thyme


  • Preheat oven to 400F degrees.

  • Put the frozen pie crust in its own pan onto a cookie sheet into your pre-heated oven and bake for 15 to 18 minutes, until par-baked.

  • Meanwhile in a large mixing bowl lightly beat the eggs with milk, add the remaining ingredients and pour into the par-baked pie crust.

  • Place quiche on cookie sheet, cover the edges of the exposed crust with foil to prevent browning too much and bake on the middle oven rack until the eggs are set and a knife inserted in center comes out clean, for 50 to 60 minutes.

  • Let cool before serving.

  • Serve with a crisp green salad or maybe some fresh fruit on the side.

Adapted recipe from Skinnytaste.com Original recipe and video can be found there.

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