Canned Birdie Quiche

This quiche pulls off a neat trick: it tastes like you spent hours in the kitchen, but the secret weapon is a can of chicken that shaves off all that poaching and shredding time.

Canned chicken gets chopped with Monterey Jack, spinach, and onion, then folded into a creamy egg custard laced with basil and baked in a deep-dish pie shell until puffed and golden brown.

The mayonnaise in the custard gives it an extra-rich, silky texture that you just don’t get from eggs and milk alone.

Serve it with muffins, fresh fruit, and a simple green salad for a complete meal that works for brunch, lunch, or a laid-back dinner.

Pro Tips

• Squeeze that cooked spinach bone dry. Any extra moisture will make the bottom crust soggy.
• Let the quiche rest a full 30 minutes after baking. It needs that time to set, or you’ll get a runny slice.
• Pre-bake the pie shell for 10 minutes before filling to keep it crisp on the bottom.