Description
A delicious, creamy, and cheesy chicken quiche packed with tender chicken, eggs, and a buttery crust. Perfect for breakfast, brunch, or a light dinner!
Ingredients
Scale
For the Crust:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, chilled and cubed
- ½ teaspoon salt
- 4–5 tablespoons ice water
For the Filling:
- 1 cup cooked chicken, shredded
- 4 large eggs
- 1 cup milk
- ½ cup heavy cream
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon paprika (optional)
- ¼ cup green onions, chopped
Instructions
- Prepare the Crust:
- In a food processor, combine flour and salt. Add cubed butter and pulse until crumbly.
- Gradually add ice water, one tablespoon at a time, until the dough forms.
- Roll out the dough and press it into a 9-inch pie pan. Chill for 30 minutes.
- Preheat the oven to 375°F (190°C) and blind bake the crust for 10 minutes.
- Prepare the Filling:
- In a bowl, whisk eggs, milk, and heavy cream. Add salt, pepper, garlic powder, onion powder, and paprika.
- Stir in shredded chicken, cheddar cheese, Parmesan, and green onions.
- Assemble & Bake:
- Pour the filling into the pre-baked crust.
- Bake for 35-40 minutes or until the center is set and golden brown.
- Let cool for 5-10 minutes before slicing.
Notes
- You can use store-bought pie crust for convenience.
- Substitute cheddar with Swiss or mozzarella for a different flavor.
- Add veggies like spinach, mushrooms, or bell peppers for extra texture.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Breakfast
- Method: Baking
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 16 g
- Cholesterol: 140 mg