Chicken Quiche

 I know that chicken isn’t typically put into a quiche, and I’m sure there’s a good reason for that. But I wanted some change, so I tried this recipe. It was fine, and the Fox actually ate it, so that was nice. Next time, I would definitely cook the mushrooms in a pan with a little butter before putting them in the quiche, though!

refrigerated dough for a 9-inch pie crust
7 large eggs, beaten (I would use 6 eggs next time)
2/3 cup lactose-free milk
2 cups diced cooked chicken or turkey breast, chopped ½-inch pieces
1 cup chopped baby spinach
1/3 cup lactose-free Swiss cheese, or cheese of your choice
4 oz mushrooms, chopped ½-inch pieces (cooked; see note above)
1 tsp. salt
1/8 tsp. black pepper
½ tsp. dried thyme

Preheat oven to 400 °F degrees.

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. 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.

Transfer the pie crust to a cookie sheet and your pre-heated oven and bake for 15 to 18 minutes, until par-baked.

Meanwhile, in a large mixing bowl, lightly beat the eggs with milk, add the remaining ingredients, and pour into the par-baked pie crust.

Place quiche on cookie sheet, cover the edges of the exposed crust with foil to prevent browning too much and bake on the middle oven rack until the eggs are set and a knife inserted in center comes out clean, for 50 to 60 minutes (I would check at 45 minutes).

Let cool before serving.