YOUR SOLIN GENERATED RECIPE
Creamy Chicken and Spinach Quiche
Whisked eggs and Greek yogurt baked with tender shredded chicken and vibrant spinach for a silky, protein-packed quiche.
INGREDIENTS
3 oz cooked chicken breast
2 large eggs
0.25 cup plain non-fat Greek yogurt
1 cup fresh baby spinach
0.25 cup yellow onion
1 tsp extra virgin olive oil
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
0.13 tsp ground nutmeg
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish or 6-inch pie pan.
Heat the extra virgin olive oil in a skillet over medium heat, then add the diced yellow onion and sauté until translucent.
Stir in the minced garlic and chopped baby spinach, cooking for 1-2 minutes until the spinach is completely wilted.
In a medium mixing bowl, whisk together the eggs, Greek yogurt, sea salt, black pepper, and ground nutmeg until the mixture is smooth and creamy.
Fold the shredded cooked chicken breast and the sautéed vegetable mixture into the egg base until well combined.
Pour the mixture into the prepared baking dish and spread it out evenly with a spatula.
Bake for 25-30 minutes, or until the center is set and the top is lightly golden brown.
Allow the quiche to cool for 5 minutes before slicing and serving.