Spinach and Pepper Quiche with Roasted Chicken
1 Tb. butter
1 medium onion, chopped
1 sweet bell pepper, chopped (I used an red pepper, but an orange or yellow would work too)
2 cloves garlic, minced
3/4 tsp. salt
1/2 tsp pepper
1/2 cup flat leaf parsley
1 - 8oz. package frozen, chopped spinach, thawed and drained
2 chicken breasts (I used the meat of a store-bought roasted chicken. Leftover chicken would work just fine)
3/4 C. half and half (milk works fine here, too)
4 oz. Gruyere cheese, grated
4 oz. Fontina cheese, grated
1/8 tsp. ground nutmeg
1/4 tsp. crushed red pepper, optional
1 pie crust
Heat oven to 375 degrees. In a large skillet, over medium heat, melt the butter. Add the onion, pepper, and garlic until just tender, about 5 minutes. Add the spinach, parsley, 1/2 tsp of the salt, and 1/4 tsp. of the pepper. Cook an additional 2 minutes.
Meanwhile, whisk together the eggs and half and half. Stir in the cheeses, nutmeg, crushed red pepper, chicken, the remaining salt and pepper, and the spinach/pepper mixture.
Place the pie crust in a pie pan and place it on a baking sheet (to catch any overflow, if there is any). Scrape the egg mixture into the pie crust - it will be very full. Bake until the filling is set and a knife inserted into the center comes out clean, about 50 minutes. Let rest for 5 minutes. Cut into wedges and serve.