Grilled Chicken Instructions:

1. Marinade the rinsed, patted dry chicken breast slices with all the ingredients given above. Let it marinate at least for 30 minutes.
2. Grill on a pan with a teaspoon of olive oil. Cook on each side for about 3 minutes each on a medium high flame.
3. Remove onto a plate or cutting board. Let it rest for 10 minutes and then chop into bite-size chunks.

Quiche Instructions:

1. Preheat oven to 380 degrees F
2. Take your thawed pie crust and lay it onto a 9×9-inch baking dish. Using a fork, make some holes in the crust so it doesn’t puff while baking. Bake for 8-10 minutes until slightly golden, remove from the oven.
3. Take 6 large eggs in a large mixing bowl. Whisk and add cream and seasonings. Add the onions, jalapeños, tomatoes, grilled chicken chunks, kale and spinach, parmesan and whisk/ stir everything well. Now pour this batter into the half-baked pie crust.
4. Bake the pie for 30-35 minutes at 380F until the eggs look puffed, and golden in color. Insert a toothpick in the center to make sure it comes out clean. Remove carefully from the oven.
5. Serve a generous slice of this pie with a salad. this recipe is a full meal or could be served in thinner slices as an appetizer as well.
6. Enjoy!