Chicken-Spinach Quiche (GF)

Chicken-Spinach Quiche (GF)

(6-8 servings)

Ingredients:

1 Gluten-Free Pie Crust (see note)

1 pkg. (9 oz.) Frozen Spinach, thawed, squeezed and chopped

2 tbsp. Vegetable Oil

1 small Clove Fresh Garlic, minced

½ cup Yellow Onion, chopped

½ cup Cooked Bacon, crumbled

1 cup Cooked Chicken, chopped

1 carton (8 oz.) Sour Cream

¼ tsp. Salt

¼ tsp. Black Pepper

¼ tsp. Garlic Powder

2 cups Sharp Cheddar Cheese, shredded

1 ½ cups Asiago Cheese, shredded

3 large Fresh Eggs

½ cup Heavy Whipping Cream

Directions:

In a pre-heated 375-degree oven, bake pie crust for 10 minutes.  Then set aside until needed.  In a large skillet over medium-high heat, warm oil.  Add garlic and onion cooking 2-3 minutes.  Stir occasionally until onion is tender.  Reduce heat to medium.  Stir in spinach, bacon and chicken tossing to combine.  Remove from heat and transfer to a large bowl.  Stir in sour cream, salt, pepper and garlic powder to spinach mixture until well blended.  Stir in cheeses.  In a small bowl, beat eggs and whipping cream together with a whisk.  Gently fold into spinach mixture until combined.  Pour this mixture into the pie shell and bake in the per-heated 370-degree oven for 15 minutes.  Cover crust’s edges with foil and continue baking another 20-25 minutes.  It’s done when the center is set and the crust is golden brown.  Remove and let set for 15 minutes before cutting and serving.

Notes:              You can use a bought GF crust from the store for use in a 9-inch pie pan.  Or you can make one.  I have 2 different crust recipes under the Gluten-Free Recipe tab.

Ideas for Future Efforts

______________________________________
______________________________________
______________________________________
______________________________________
______________________________________