Love Just Bare ? Leave us a review!

Chicken and Spring Veggie Quiche

This light and flaky quiche includes leeks, mushrooms and baby spinach making it the perfect Spring inspired dish! The chicken is poached in a flavorful liquid called court bouillon which adds a layer of depth to the protein.

Servings 5
Servings: 5


  • Court Bouillon:
  • Quiche:
    • 1 Unbaked Pie Shell or Unbaked Pie Crust
    • 2 Tbsp Olive Oil
    • 1 Medium Leek or Spring Onion, cleaned & sliced
    • 4 cups Baby Spinach
    • 2 Garlic Cloves, sliced
    • 2 Cups Mushroom Medley, cleaned and sliced
    • 1⁄2 tsp Salt
    • 4 Eggs
    • 1 cup Whole Milk
    • 1 cup Heavy Cream
    • 3-4 Thyme Sprigs, destemmed and minced
    • Parmesan Cheese
    • Freshly Cracked Black Pepper

Nutrition Facts

Servings 5

Amount Per Serving
Calories 334
% Daily Value*
Total Fat 23g 29%
Saturated Fat 11g 55%
Sodium 457mg 20%
Total Carbohydrate 20g 7%
Protein 12g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


  1. Preheat the oven to 350°F.
  2. In a medium saucepan, prepare poaching liquid by combining 2 cups of chicken
    broth or water, shallot, garlic, thyme, bay leaf, black peppercorns and salt. Heat
    on medium heat until liquid is just below a simmer.
  3. Place 8 ounces of Just Bare® Boneless Skinless Chicken Breast into the
    flavored stock and poach for 12-15 minutes or until internal temperature reaches 165º F.
  4. While chicken is poaching, line an unbaked pie shell with foil or parchment paper.
  5. Add pie weights or dried beans to prevent crust from puffing up during the blind bake.
  6. Bake pie crust for 15 minutes or according to directions. Remove and allow to cool.
  7. Once chicken is cooked and a meat thermometer reads an internal temperature of 165°F, remove from the poaching liquid and allow to cool for 5 minutes before shredding
  8. Using two forks, shred the chicken and place in a bowl.
  9. In a medium saute pan, heat olive oil. Add leeks, garlic and mushrooms – season with salt, black pepper and thyme.
  10. Sauté for 6-8 minutes until tender. Fold in baby spinach, stir and cook for an additional 2 minutes until spinach is wilted – remove from heat.
  11. Combine shredded chicken with vegetable mixture and evenly spread out across the pre-baked pie shell.
  12. In a bowl add milk, heavy cream, eggs, Parmesan cheese salt and black pepper – whisk to combine.
  13. Pour egg filling over the vegetable mixture and top with more freshly grated parmesan cheese.
  14. Bake quiche for 45-50 minutes or until the filling is set, but not overcooked.
  15. Let cool slightly, slice, and enjoy!


If you notice your crust beginning to brown more quickly than your quiche is setting, cover your crust with a pie shield or make your own from aluminum foil.