Herb-Roasted Chicken & Spinach Quiche

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A savory baked dish with flaky pastry crust, tender chicken, and fresh spinach, infused with thyme and rosemary for a fragrant, comforting breakfast or dinner option. This French-inspired quick recipe, ready in about 70 minutes, pairs pastry crust, chicken breast, spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 40 min Serves 6 French cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Place 1 pre-made frozen pastry crust on a baking sheet and prick the bottom with a fork to prevent bubbling.
  2. Step 2: In a large skillet, cook 2 lbs diced chicken breast over medium heat for 8-10 minutes until browned and cooked through. Set aside.
  3. Step 3: In a mixing bowl, whisk together 6 large eggs, 1 cup milk, 1 tsp salt, 1/2 tsp black pepper, 1 tbsp thyme, and 1 tsp rosemary.
  4. Step 4: Add 4 cups thawed spinach to the egg mixture and stir until wilted and evenly distributed.
  5. Step 5: Pour the chicken-spinach mixture into the pastry crust, spreading it evenly. Bake for 25-30 minutes until the top is golden and the center is set.
  6. Step 6: Let cool for 5 minutes, then slice and serve warm. Garnish with additional herbs if desired.

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