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
MAKE-AHEAD CHICKEN QUICHE
This was one of the early recipes I developed in my first kitchen. I was about 17 or 18, right out of high school when I made this using up some left over fried chicken. This was1988 or 89 and it is still one of my very favorites. If you use a rotisserie chicken from your deli, you'll get about four cups of chicken, enough for two quiches. One for you and one for a neighbor or friend.
Provided by SparkleKristy
Categories Lunch/Snacks
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 400.
- Mix chicken, bell pepper, onion and 1/3 the cheese together. Sprinkle into pie crust.
- Whisk eggs, milk,sour cream and salt and pepper together. Pour over the chicken mixture in the pie crust.
- Top with reserved cheese.
- Bake for 30 minutes on rimmed baking sheet.
- Reduce oven temperature to 350 for 20 minutes.
- Total cooking time 50 minutes.
- Let rest for 30 minutes before serving or refrigerate and reheat.
- Quiche can be frozen prior to baking or after baking; baking first may make the quiche a little easier to maneuver in the freezer. To freeze quiche before baking: Place quiche on a tray or baking pan and freeze until firm. Wrap with freezer paper or heavy-duty (or double thickness) aluminium foil or slide quiche into a freezer bag. Seal, label and freeze for up to one month. When ready to serve, remove from freezer. Do not thaw. Unwrap and bake as usual, adding 10 to 20 minutes extra time. To freeze quiche after baking: Proceed as above. Do not thaw before reheating. Remove wrap and bake in a preheated 350°F oven for about 25 minutes, or until heated through.
Nutrition Facts : Calories 545.2, Fat 38.6, SaturatedFat 17.1, Cholesterol 203.3, Sodium 663.2, Carbohydrate 27.1, Fiber 2.2, Sugar 3.4, Protein 22.2
CHICKEN TACO QUICHE
I wanted to make a quiche but didn't want the usual flavors, so I used ingredients I had in my pantry and refrigerator to come up with this recipe. I was surprised at the great taste and how well the flavors came together. My neighbor asked for the recipe and had the same success! -Tamie Bradford, Grand Forks AFB, North Dakota
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 1h15m
Yield 2 quiches (6 servings each).
Number Of Ingredients 10
Steps:
- On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Repeat with remaining dough. Refrigerate 30 minutes. Preheat oven to 425°. , Line unpricked crusts with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 400°., In a small bowl, combine chicken and one envelope taco seasoning; spoon into crusts. Top with salsa and cheese. In a large bowl, whisk eggs, cream, butter and remaining taco seasoning. Stir in chiles and olives. Pour over cheese. Cover edges of quiches loosely with foil; place on baking sheets. Bake until a knife inserted in the center comes out clean, 33-35 minutes. Let stand 10 minutes before cutting.Freeze option: Cover and freeze unbaked quiches. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 400°. Place quiches on baking sheets; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.
Nutrition Facts : Calories 490 calories, Fat 33g fat (19g saturated fat), Cholesterol 229mg cholesterol, Sodium 839mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 20g protein.
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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- I like to make sure my pie dough is prepared before I begin the quiche. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
- Preheat oven to 375°F (190°C). Partially blind bake your pie crust. Follow blind baking instructions through step 9 in your 9-inch pie dish. Step 4 is optional, though that step guarantees thick pie crust edges. Crust can still be warm when you pour in the filling. (You can partially pre-bake the crust up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.)
- In a large bowl with a handheld or stand mixer fitted with a whisk attachment, beat the eggs, whole milk, heavy cream, salt, and pepper together on high speed until completely combined, about 1 minute. Whisk in add-ins.
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