CHICKEN QUICHE RECIPE
Steps:
- Preheat oven to 400F degrees.
- Roll the dough out on a well-floured work surface until it's approximately 12-inches in diameter. Transfer it to a 9-inch glass deep pie dish.
- Using your fingers, press it firmly into the bottom and sides of the pie plate. Then fold/crimp the overhanging dough. Prick the bottom and sides of the pie crust all over with the tines of a fork to prevent the crust from bubbling.
- Transfer the pie crust to a cookie sheet and your pre-heated oven and bake for 15 to 18 minutes, until par-baked.
- Meanwhile in a large mixing bowl lightly beat the eggs with milk, add the remaining ingredients and pour into the par-baked pie crust.
- Place quiche on cookie sheet, cover the edges of the exposed crust with foil to prevent browning too much and bake on the middle oven rack until the eggs are set and a knife inserted in center comes out clean, for 50 to 60 minutes.
- Let cool before serving.
- Serve with a crisp green salad or maybe some fresh fruit on the side.
Nutrition Facts : ServingSize 1 /6th of quiche, Calories 333.5 kcal, Carbohydrate 19.5 g, Protein 26.5 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 269.5 mg, Sodium 507 mg, Fiber 0.5 g, Sugar 2 g
CHICKEN AND MUSHROOM QUICHE
When you want a quick and easy supper, but don't know what to make, this chicken and mushroom quiche is the answer. The filling is made with only 3 main ingredients and you can even use shop-bought pastry if you want to. Try it tonight - the family will love it!
Provided by Veronica
Categories Lunch Main Course
Time 55m
Number Of Ingredients 10
Steps:
- Roll out pastry and line a 9" pie dish. Trim the edges and reserve the trimming for the pie topping.
- Pre-heat oven to 200°C / 400°F
- If using raw chicken, place in a pan of cold water, season with salt to taste and bring to the boil.
- Once the chicken reaches boiling point, remove from the heat and allow to stand and cool while you fry the onions and mushrooms.
- Fry chopped onions gently in 2 tablespoons sunflower oil until translucent. Do not allow to brown.
- Add chopped mushrooms and continue to fry gently until all moisture has evapourated.
- Shred the chicken and mix with the onions and mushrooms.
- Break one large egg into a measuring up and add 100 ml cream. Top up with milk until you have 1 cup of liquid.
- Add 1 teaspoon cornflour. Season with salt and freshly ground black pepper to taste. Mix thoroughly to combine the egg with the milk and cream and to remove any lumps.
- Place the chicken in the prepared pastry case and pour over the egg and milk mixture. Reserve 1 tablespoon of the milk mixture to egg wash the quiche before baking.
- Make a lattice on top of the quiche with the pastry trimmings.
- Brush with the reserved milk mixture.
- Place in a pre-heated oven for 25 minutes until the pastry is golden.
- Remove from the oven and either serve hot with mashed potatoes and peas or allow to cool and serve slices of the quiche with a side salad.
Nutrition Facts : Calories 498 kcal, Carbohydrate 31.2 g, Protein 26.1 g, Fat 29.6 g, SaturatedFat 10 g, Cholesterol 108 mg, Sodium 385 mg, Fiber 2.3 g, Sugar 5 g, ServingSize 1 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 MUSHROOM QUICHE
This recipe makes two quiche, so you might wish to freeze one for another meal, it may be frozen sucessfully, just cover tightly with foil and place in the freezer, to bake, just thaw in the refrigerator overnight and bake at 350 degrees F for 40-50 minutes, the quiche may be baked in two 9-inch pie pans instead of the quiche pans.
Provided by Kittencalrecipezazz
Categories Savory Pies
Time 55m
Yield 2 pies
Number Of Ingredients 12
Steps:
- Set oven to 425 degrees.
- Line two 9-inch quiche dishes or pie plates with prepared pastry; prick the bottoms well with a fork.
- Bake for 6-8 minutes.
- Reduce oven temperature to 350 degrees.
- Cool the crusts on a wire rack.
- In a small frypan, saute the onion and garlic until tender (about 3 minutes).
- In a bowl, combine the sauteed onions and garlic with grated cheese, bacon, mushrooms and cooked chicken; toss gently.
- Divide the mixture in half and spoon into the baked and cooled pie crust.
- In a bowl, combine/whisk the eggs, whipping cream, salt, pepper and dry mustard powder; whisk well until combined.
- Pour half of the cream/egg mixture over the veggies.
- Bake on lowest oven rack for 30 minutes, or until set.
Nutrition Facts : Calories 2934.6, Fat 224.3, SaturatedFat 98, Cholesterol 1338, Sodium 2426.3, Carbohydrate 105.2, Fiber 9.9, Sugar 7.5, Protein 124.7
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.
CHICKEN, SPINACH AND MUSHROOM QUICHE
Whether you live in the States and call it Refrigerator Pie or in France and call it Quiche, real men will love this!
Provided by Cathleen Colbert
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degree
- Place onions in saucepan, top with chicken and basil and cover with white wine, lemon juice, and chicken broth
- Bring to boil, reduce heat and poach 12 minutes
- Remove chicken from pan, allow to cool and dice
- Beat eggs and milk together
- Spread chicken, cheese, msuhrooms, and spinach in pie shell
- Pour egg mixture into pie shell
- Bake for 20 minutes (until top is golden and center is set)
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