CHICKEN QUICHE
This is one of my adopted recipes. Based on the previous reviews, it doesn't seem to need any major changes. I actually like certain foods a little bland; if you like things spicier, spice it up as you please.
Provided by GrandmaIsCooking
Categories Savory Pies
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Prepare pastry shell.
- Preheat oven to 325 degrees F.
- In a bowl stir together eggs, milk, salt, pepper and nutmeg.
- Add chicken.
- Combine grated cheese and flour; add to egg mixture.
- Mix well.
- Pour egg mixture into hot pastry shell.
- Bake at 325 degrees F for 35 to 40 minutes or until a knife inserted near the centre comes out clean.
- Let stand for 10 minutes.
Nutrition Facts : Calories 335, Fat 22.2, SaturatedFat 9.4, Cholesterol 139.1, Sodium 369.5, Carbohydrate 19.2, Fiber 1.1, Sugar 0.6, Protein 14.4
CHICKEN AND SPINACH QUICHE
A filling, hearty quiche. I usually make this for supper but would be good for breakfast, brunch, or lunch.
Provided by ratherbeswimmin
Categories Savory Pies
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Evenly sprinkle 1/4 cup cheese onto the bottom of the pastry shell; set aside.
- In a mixing bowl, add the chicken, 1/2 cup spinach, onion, and remaining cheese; stir to combine (this recipe only uses 1/2 cup spinach, so may save remaining for another use).
- Spoon mixture into pastry shell; spread evenly.
- In a bowl, add the eggs, milk, mayonnaise, salt and pepper; whisk to combine.
- Pour over the chicken/spinach mixture.
- Bake at 350° for 40-45 minutes or until knife comes out clean.
- Let rest for 15 minutes before serving.
Nutrition Facts : Calories 393.9, Fat 28.5, SaturatedFat 10.2, Cholesterol 142.4, Sodium 576.3, Carbohydrate 22.8, Fiber 1.9, Sugar 4.1, Protein 13.2
EASY CHICKEN QUICHE
Turn leftover chicken into this simple and gourmet chicken savory quiche. Shredded chicken, green onions, garlic, and Gouda cheese combine to make a perfect quick and easy dinner.
Provided by Fioa
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 50m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch pie dish with cooking spray.
- Line the prepared pie dish with puff pastry, covering base and sides. Trim excess pastry. Brush bottom with Dijon mustard.
- Melt butter in a saucepan over medium heat. Add chopped green onions and cook until tender, about 5 minutes. Add garlic and cook for 1 minute more. Mix in chicken, and cook for 1 minute more.
- Whisk eggs, heavy cream, salt, nutmeg, ground black pepper, and Italian seasoning together in a bowl.
- Layer 1/2 of the Gouda cheese over the puff pastry and top with chicken mixture. Pour in egg mixture. Sprinkle the remaining Gouda cheese on top.
- Bake in the preheated oven until set and golden, about 25 minutes.
Nutrition Facts : Calories 520.3 calories, Carbohydrate 17.4 g, Cholesterol 180.2 mg, Fat 41.4 g, Fiber 0.9 g, Protein 20.2 g, SaturatedFat 20.5 g, Sodium 727.1 mg, Sugar 1.4 g
CHICKEN AND SPINACH QUICHE WITH SMOKED GOUDA
This hearty egg dish has a tender homemade crust and is packed with shredded chicken, spinach and Gouda.
Provided by Food Network Kitchen
Time 3h
Yield 6-8
Number Of Ingredients 13
Steps:
- Put the flour, sugar and salt in a food processor fitted with a metal blade and pulse to combine. Add about a third of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas, 5 or 6 pulses. Add the vinegar. Then, while pulsing quickly a few times, add the ice water through the tube. Squeeze some dough between your fingers; it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. Pulse quickly; do not overwork the dough or the crust will be tough. Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten it into a thin round. Refrigerate for 1 hour.
- Lightly dust a work surface with flour, then roll the dough into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes.
- Preheat the oven to 375 degrees F.
- Press a piece of foil over the chilled crust, then fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling.
- For the filling: Sprinkle the shallot evenly into the crust. Put the Gouda, chicken and spinach in a medium bowl and toss to combine. Sprinkle it in an even layer over the shallots.
- Whisk together the half-and-half, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.
- Pour the custard over the filling. Lower the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
GREEN CHILE QUICHE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position a rack in the upper third of the oven; set a baking sheet on the rack and preheat to 400 degrees F.
- Whisk the eggs, milk, heavy cream, 1/2 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. Whisk in the scallions,chiles and cheese. Pour the mixture into the piecrust and sprinkle with paprika. Place on the hot baking sheet in the oven and bakeuntil golden brown and set, 25 to 30 minutes.
- Toss the salad greens in a large bowl with the olive oil and lemon juice; season with salt and pepper. Cut the quiche into wedges and serve with the salad.
Nutrition Facts : Calories 570 calorie, Fat 39 grams, SaturatedFat 17 grams, Cholesterol 273 milligrams, Sodium 747 milligrams, Carbohydrate 36 grams, Fiber 1 grams, Protein 14 grams
SPICY CHICKEN AND ONION QUICHE
This quiche is filled with sauteed onions, chicken, pepper jack, chipotle chile powder and dill.
Provided by Food Network Kitchen
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- For the crust: Put the flour, sugar and salt in a food processor fitted with a metal blade and pulse to combine. Add about a third of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas, 5 or 6 pulses. Add the vinegar. Then, while pulsing quickly a few times, add the ice water through the tube. Squeeze some dough between your fingers; it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. Pulse quickly; do not overwork the dough or the crust will be tough. Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten the dough into a thin round. Refrigerate for 1 hour.
- Lightly dust a work surface with flour. Then roll the dough on the floured surface into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes.
- Preheat the oven to 375 degrees F.
- Press a piece of foil over the chilled crust, then fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling.
- For the filling: Set a medium skillet over medium-high heat and add the olive oil. Add the onions and 1/2 teaspoon salt and cook, stirring occasionally, until tender, 6 to 8 minutes.
- Sprinkle the onions evenly into the crust. Combine the pepper jack and chicken in a medium bowl and sprinkle in an even layer over the onions.
- For the custard: Whisk together the half-and-half, eggs, chipotle chile powder, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl. Stir in the dill.
- Pour the custard over the filling. Lower the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
CHICKEN CORDON BLEU QUICHE
This loaded quiche is packed with all the flavors of classic chicken cordon blue: chicken, ham and Swiss cheese. A brush of Dijon mustard right on the crust add a bit of sharpness to cut through the richness of the egg custard.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put a rimmed baking sheet in the middle of the oven; preheat to 425˚ F. Spread the mustard on the bottom of the pie shell. Layer with the chicken, ham, scallion whites and cheese. Whisk the half-and-half, eggs, 1/2 teaspoon salt and a few grinds of pepper in a small bowl; pour over the filling in the pie shell. Gently stir the top of the mixture to make sure the filling is covered; sprinkle with the scallion greens.
- Carefully set the pie pan on the hot baking sheet. Bake until the filling is set, about 30 minutes.
- When the quiche is almost done, thinly slice the cucumber and toss with the arugula, vinegar and a pinch each of salt and pepper. Serve the quiche with the salad.
CHICKEN BROCCOLI QUICHE
This recipe was born by surveying the contents of the fridge and trying to turn the contents of several plastic containers into something delicious. This is a great use for leftover rice and can be made with any combination of leftover meats and vegetables you like. We've tried it with ham, bacon and crab meat. We also like adding peppers, black olives and tomatoes.
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- To make the Crust: Preheat oven to 350 degrees F.
- Combine the ingredients and press into a buttered 9-inch pie pan. Spread the mixture evenly on bottom and sides of the pan and bake for 5 minutes. Remove the crust from the oven set aside and raise the oven temperature to 400 degrees F.
- To make the Filling: Heat the butter in a large skillet over medium-high heat. Add the onion and mushrooms and cook, stirring, until lightly browned. Add the broccoli, chicken, salt, and pepper and stir to combine. Adjust the seasoning, as desired.
- In a bowl, whisk together the eggs and milk. Add the vegetable mixture and cheese and mix well. Pour the mixture into the crust and bake for 15 minutes.
- Reduce the oven temperature to 325 degrees F and bake until just set around the edges but slightly loose in the center, about 30 to 40 minutes. Let the filling set and cool before serving.
MUSHROOM CHICKEN QUICHE
Cooked chicken and rice with mushrooms make this one of the heartier quiches we have made and enjoyed.
Provided by My Food and Family
Categories Home
Time 55m
Yield Makes 6 servings.
Number Of Ingredients 8
Steps:
- Mix rice, 2 of the egg whites and 1/4 tsp. of the rosemary. Press mixture onto bottom and up side of lightly greased 10-inch quiche dish or pie plate to form crust. Bake at 350°F for 10 minutes. Mix VELVEETA and milk in medium saucepan; cook on low heat until smooth, stirring frequently. Add remaining 3 egg whites and remaining ingredients; mix until well blended. Pour into crust.
- Bake at 350°F for 35 to 40 minutes or until filling is set. Garnish with fresh rosemary.
Nutrition Facts : Calories 260, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 19 g
CHICKEN AND SPINACH QUICHE
Make and share this Chicken and Spinach Quiche recipe from Food.com.
Provided by Bruce W. Fullerton
Categories Chicken
Time 50m
Yield 1 Quiche, 6 serving(s)
Number Of Ingredients 11
Steps:
- preheat oven to 375 degrees.
- Pierce pastry shell thoroughly with a fork.
- Bake at 375 degrees for 10 minutes.
- In a large bowl mix chicken, onion, cheese, and spinach.
- Spoon into pastry shell.
- In a small bowl wisk eggs, milk, seasonings and mayonnaise until smooth.
- Pour over chicken mixture.
- Bake at 350 degrees for 40 minutes or until golden brown and a knife inserted in the center comes out clean.
Nutrition Facts : Calories 305.4, Fat 18.6, SaturatedFat 6.8, Cholesterol 105.1, Sodium 367.9, Carbohydrate 18, Fiber 2.7, Sugar 1.6, Protein 16.9
CHICKEN VEGETABLE QUICHE
I made this recently for dinner, and it was delicious! Lately,I have been coming up with recipes with what I have on hand. For the crust I used Recipe #237560, but you can use any prepared crust or a 12" pizza crust recipe.
Provided by VickyJ
Categories Breakfast
Time 50m
Yield 12 slices, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Saute diced onion in olive oil over med-high heat.
- In a med-sized bowl, mix cooked vegies, onion, chicken, italian seasoning and garlic powder.
- Roll out crust and perforate bottom. (if fresh dough, prebake 10 min).
- Beat eggs, soup, cream, salt and pepper with a whisk in a med-sized bowl.
- Spread chicken and vegetables in crust.
- Pour egg mixture over other ingredients in crust.
- To prevent burning, cover edge of crust with foil.
- Bake for 30-35 minutes.
- Let stand for 5 minutes.
- Cut and enjoy.
Nutrition Facts : Calories 251.4, Fat 15.9, SaturatedFat 4, Cholesterol 118.9, Sodium 661.5, Carbohydrate 16.8, Fiber 1.4, Sugar 1, Protein 10.2
CHICKEN PECAN QUICHE
Make and share this Chicken Pecan Quiche recipe from Food.com.
Provided by loof751
Categories Savory Pies
Time 1h35m
Yield 1 quiche, 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine flour, 1 cup cheese, chopped pecans, salt and paprika in a bowl and mix well. Add oil and combine until well mixed. Press firmly onto the bottom and up the sides of a 9" deep dish pie plate.
- Bake at 350 degrees for 12 minutes. Cool completely.
- Combine sour cream, broth, mayo, and eggs and whisk until smooth.
- Add chicken, 1/2 cup cheese, dill, and hot sauce.
- Pour chicken mixture into prepared crust. Arrange pecan halves over the chicken mixture.
- Bake at 350 degrees for 55 minutes until set. Let stand 10 minutes before serving.
CHICKEN AND BROCCOLI QUICHE
Make and share this Chicken and Broccoli Quiche recipe from Food.com.
Provided by LorrieK
Categories One Dish Meal
Time 50m
Yield 1 quiche, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Bake crust for 10 minutes or until the bottom is slightly browned. Cool slightly.
- Cook onions in melted butter until soft. Cool slightly, then whisk together with milk, eggs, flour, seasonings, and 3/4 cup cheddar cheese. Set aside.
- Sprinkle remaining 1/4 cup cheddar cheese over bottom of crust. Layer chicken and broccoli over the cheese, then pour egg mixture over all.
- Bake at 375 degrees for 35-45 minutes or until a knife inserted in the center comes out clean. You may want to cover the crust edges with foil for the first 20 minutes.
CHICKEN ENCHILADA QUICHE
Dress this quiche up however you like. This is great for brunch, or serve with a tossed salad and have it for dinner.
Provided by CHILI SPICE
Categories Poultry
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees F. Transfer refrigerated crust to a 9 inch glass deep-dish pie pan.
- In a medium bowl whisk, beat eggs until blended, add half-and-half mix till blended. Stir in chicken, chips, both cheeses, 1 cup salsa, green chilies and salt. Pour into pie crust. Sprinkle all over with pepper (optional).
- Bake 55-65 minutes or until crust is light golden brown and knife inserted in center comes out clean. Let stand for 10 minutes before serving.
- Serve with sour cream and/or salsa (optional).
Nutrition Facts : Calories 375.2, Fat 25.9, SaturatedFat 13.2, Cholesterol 144.2, Sodium 736.7, Carbohydrate 19.1, Fiber 1.6, Sugar 2.2, Protein 17
SPINACH QUICHE WITH CHICKEN
Quiche works very well. Add seasonings of your family's choice for more variety. Use ham, bacon, or whatever protein. This quiche needs flavor boosters, so use your spice cabinet. Easily make this a Tex-Mex dish with diced green chiles and a touch of cumin. You could also add crumbled freshly cooked bacon to add more flavor. I served this with sliced avocado and tomatoes for a perfect light dinner.
Provided by wetteland
Categories Breakfast and Brunch Eggs Quiche
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sprinkle 1/4 cup Cheddar cheese in pastry shell. Mix chicken, spinach, onion, and remaining 3/4 cup Cheddar cheese in a bowl; transfer mixture to pastry shell.
- Whisk eggs, half-and-half, mayonnaise, salt, black pepper, seasoning blend, and herbes de Provence in another bowl; pour over chicken mixture.
- Bake in the preheated oven until a knife inserted into the center comes out clean, 35 to 40 minutes. Let stand for 15 minutes before slicing and serving.
Nutrition Facts : Calories 352.2 calories, Carbohydrate 13.1 g, Cholesterol 107 mg, Fat 28.4 g, Fiber 1.1 g, Protein 11.5 g, SaturatedFat 8.9 g, Sodium 401.6 mg, Sugar 0.9 g
CRUSTLESS CHICKEN QUICHE
Steps:
- In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. In a large bowl, combine eggs and cream. Stir in the chicken, cheese, bacon and onion mixture. Pour into a greased 9-in. deep-dish pie plate., Bake at 375° for 35-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 498 calories, Fat 39g fat (19g saturated fat), Cholesterol 337mg cholesterol, Sodium 696mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 31g protein.
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