333.5 calories

Total Time: 1 hour 30 minutes

This easy lighter chicken quiche is made with refrigerated pie crust and loaded with spinach and mushrooms but you can use any combination of vegetables. A great recipe to clean out the refrigerator!


  • refrigerated Dough for 1 (9-inch) pie crust
  • 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


  1. Preheat oven to 400F degrees.
  2. Roll the dough out on a well-floured work surface until it’s approximately 12-inches in diameter. Transfer it to a 9-inch glass deep pie dish.
  3. Using your fingers, press it firmly into the bottom and sides of the pie plate. Then fold/crimp the overhanging dough. Prick the bottom and sides of the pie crust all over with the tines of a fork to prevent the crust from bubbling.
  4. Transfer the pie crust to a cookie sheet and your pre-heated oven and bake for 15 to 18 minutes, until par-baked.
  5. Meanwhile in a large mixing bowl lightly beat the eggs with milk, add the remaining ingredients and pour into the par-baked pie crust.
  6. Place quiche on cookie sheet and bake on the middle oven rack for 50 to 55 minutes, or until top is browned and a knife inserted in center comes out clean.
  7. Let cool before serving.
  8. Serve with a crisp green salad or maybe some fresh fruit on the side.

Nutrition Information

Yield: 6 servings, Serving Size: 1/6th of quiche

  • Amount Per Serving:
  • Freestyle Points: 6
  • Points +: 9
  • Calories: 333.5 calories
  • Total Fat: 17g
  • Saturated Fat: 7g
  • Cholesterol: 269.5mg
  • Sodium: 507mg
  • Carbohydrates: 19.5g
  • Fiber: 0.5g
  • Sugar: 2g
  • Protein: 26.5g

Original article is here

Categories: Recipes