At Perdue Farms, your health and well-being are our top concerns. In the past few days, we’ve experienced heavier than normal call volume as customers reach out with concerns about sourcing of our products and quality control measures we’ve put in place to guarantee the freshness and safety of the foods we ship. We want you to know that we hear you, we thank you for reaching out and we want to reassure you in every way possible that we’re putting your health, safety and well-being first.

In light of concerns over Coronavirus (COVID-19), we’d like to share the following:

COVID-19 is Not Considered a Food-Borne Pathogen

Per the Centers for Disease Control and Prevention (CDC), COVID-19 is most commonly spread between those who are in close contact with each other, and through respiratory droplets produced when an infected person coughs or sneezes. It may also be possible for a person to contract COVID-19 by touching a surface or object that has the virus on it and then touching his or her own mouth, nose or possibly eyes, but this is not thought to be the main way the virus spreads. We have strict biosecurity protocols throughout our farms and entire supply chain, including proven sanitation methods which minimize the risk of contaminated surfaces.

Perdue Farms Takes Food Safety Protocols Seriously

We have the highest standards of biosecurity and food safety, and fully sanitize our facilities every 24 hours. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces. The staff at the onsite Wellness Centers at 19 of our facilities are trained on how to protect our associates from, and identify and respond to, symptoms of COVID-19. These professionals follow standard operating procedures as defined by the CDC for infectious diseases. The Wellness Centers are available to all associates and their families. We are taking every precaution to protect our associates, communities, customers and business partners, and ensure the continuity of our business.

All of our animals are born/hatched, raised, harvested and processed in the U.S. As with most large businesses, we source some (non-food) elements of our supply chain from countries outside the U.S. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces.

Thank you for being a loyal Perdue Farms customer. Please reach out to our Consumer Relations team, should you have any additional questions or concerns.

PREP TIME: 45min COOK TIME: 1hr 10min
Serves 12

PREP TIME: 45min COOK TIME: 1hr 10min
Serves 12

  • 280
  • 18g
  • 630mg
  • 6g
    Sat. Fat
  • 3g
  • Expand

Ingredients Ingredients


2 to 3 sprigs of parsley

2 sprigs fresh thyme

1 small stalk celery

1 small carrot

1 medium onion

1 tbsp. olive oil

1 bag baby spinach (8 ounces)

2 (9-inch) store-bought deep-dish pie shells

6 large eggs

1 cup milk

1 tsp. salt

1/2 tsp. black pepper

1/4 tsp. nutmeg

2 thinly sliced Roma tomatoes

1/2 cup grated Parmesan cheese

2 tbsp. chopped chives

Step 1

Step 1


In a medium saucepan, place the chicken breasts, parsley, thyme, celery, carrot and ¼ of the onion. Cover with cold water. Bring to a boil, lower heat and simmer for 15 minutes. The chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes. Transfer the chicken to a cutting board and let rest for 2 to 3 minutes, until it’s cool enough to handle.

Step 1
Step 2

Step 2

Step 2


Heat the olive oil in a medium skillet over medium heat. Thinly slice the remaining onion, add to the skillet and sauté for 2 to 3 minutes. Add the spinach and sauté until wilted, about 2 to 3 minutes more. Remove the skillet from the heat. Chop the chicken into a small dice and scatter over the bottom of the pie shells. Scatter the onions and spinach over the chicken.

Step 3

Step 3


In a mixing bowl, whisk together the eggs, milk, salt, black pepper and nutmeg. Pour into the pie shells over the chicken mixture. Top with sliced tomatoes. Sprinkle with Parmesan cheese and chopped chives.

Step 3
Step 4

Step 4

Step 4


Place the quiches on a baking sheet and bake on the bottom rack in a 375°F oven for 10 minutes, then reduce the heat to 350°F and continue baking for 30 minutes more, or until the center of the quiche has set.

Step 5

Step 5


Cut into wedges and serve with lightly dressed mixed greens on the side.

tip TIP

TIP: For an attractive and professional presentation, make miniature quiches. Line the inside bottom of your muffin pans with pie dough to form little tart shells. Add the filling and bake until done.

Step 5
Ta Da Ta Da

Fluffy Quiche with Chicken

Add Your Comment

Rated 5/5 based on 6 customer reviews
It’s a fast and easy chicken quiche with a fluffy filling and tasty pastry crust. Make it and bake it fast for your family today. Serves 12

Hi! Is there anything we can help you find?


Need help finding something?

Our hours of operation are from 9.00 AM to 6:30 pm EST, Monday - Friday.

Please contact us or text us at 1.800.4Perdue (1.800.473.7383).

Sign up for recipes and more!

No thanks. This season, get your roast on Continue to