If you love all the Tuscan flavors like spinach, sweet sundried tomatoes, artichokes and salty feta cheese then you have to try this Tuscan Chicken Quiche. A mouthwatering breakfast of delicious flavors in a flaky, buttery pie crust. Easy to make ahead for busy weekday meal prep, a brunch party or a weekend family breakfast.

One of my favorite recipes is my Tuscan Chicken with Spinach, Artichokes, Sun Dried Tomatoes and Mushrooms. I love all these mouthwatering flavors together and am always combining them in a dish. They're great with pasta, in a salad and now mixed with eggs and poured into a flaky pie crust for a delicious breakfast or lunch. This Tusan Chicken Quiche turned out so much better than I expected! The earthy spinach, sweet sundried tomatoes and salty feta cheese meld so perfectly together. One of my favorite things about this recipe is you can make it up the night before and refrigerate before baking the next morning, or make it up to a month in advance and freeze. It's the perfect healthy meal prep lunch served with a side salad, for a brunch party, Easter or Mother's Day get together or a family breakfast any day of the week.

To make ahead: To make Tuscan Chicken Quiche ahead of time you can freeze the uncooked quiche by sliding it into a resealable bag or wrapping it tightly in foil. When ready to bake and serve, remove from freezer the day before and allow to thaw in refrigerator then bake as directed. Keep in mind baking a cold quiche will take longer to cook. Another option is to cook your quiche before freezing. Cook as directed, allow to cool completely. Slide into an airtight freezer bag or wrap tightly in foil. When ready to bake remove from freezer and allow to thaw. Bake covered in a 350 degree oven and cook 20-30 min until heated through.

If you try this Tuscan Chicken Quiche recipe please leave a comment below and let me know how you liked it! Be sure to follow me on Pinterest, Instagram or Facebook for more mouthwatering recipes.

Tuscan Chicken Quiche

Serves 6

Ingredients:

• 1 pie crust

• 6 oz frozen spinach, thawed and drained

• 1/2 cup artichoke hearts, chopped

• 2 oz sun-dried tomatoes

• 1 cup rotisserie chicken, diced

• 1/2 cup feta cheese

• 12 eggs

• 1 cup milk

• 1/2 tsp garlic

• 1/2 tsp Italian seasoning

• 1/2 tsp pepper

• 1/4 tsp salt

Directions:

• Preheat oven to 350 degrees F.

• Place pie crust in a 9 inch pie pan and crimp edges.

• Thaw and pat spinach dry. Layer in bottom of pie crust followed by chopped artichokes, sun-dried tomatoes, chicken and top with feta cheese.

• In a large bowl combine eggs, milk, garlic, Italian seasoning, pepper, and salt. Whisk to beat eggs and combine.

• Pour egg mixture into pie crust, careful not to overfill.

• Bake at 350 degrees for 45-50 minutes until a knife inserted in center comes out clean. Allow to cool for 5-10 minutes before cutting.

If you like this delicious breakfast recipe try my Sausage, Bacon and Cheddar Quiche!