Roast Chicken Quiche

Roast Chicken Quiche

Meal preppers rejoice, this recipe is perfect for lunches and dinners during the week and is actually suuuper easy to make! We’ve used pre-roasted chicken to make it even easier. You can also swap the veggies for whatever you have left in the fridge and need to use up


Serves 6

Nutrition per serve

Calories: 459, Protein: 39.6g, Carbs: 17.5g, Fats: 24.6g

Roast Chicken Quiche


  • 1 sheet frozen puff pastry, thawed

  • 1 tsp olive oil

  • 200g mushrooms

  • 120g baby spinach

  • 8 eggs

  • ½ cup light cream

  • ¼ tsp salt

  • ¼ tsp pepper

  • ½ cup parmesan cheese

  • ½ cup sun-dried tomatoes

  • ¼ cup chopped basil

  • 2 large chicken breasts from a supermarket roast chicken, shredded

  • Green salad, to serve





  1. Preheat an oven to 200c. Line the base of a tart tin with the pastry sheet and pierce with a fork a few times. Placed baking paper over the pastry and fill with baking weights or rice (to make sure the pastry doesn’t puff up) Bake for 10 minutes. The reduce the oven temperature to 180c

  2. Add the olive oil mushrooms and baby spinach to a frying pan and sauté for 6-8 minutes or until the mushrooms are soft

  3. Whisk together the remaining ingredients with the cooked spinach and mushrooms and pour into the pastry shell. Bake for 40 minutes

  4. Serve with a green salad


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