Chicken quiche recipe

How hard is it to find the perfect companion? Our favorite quiche recipe will lead us through the treacherous journey of fillings embracing chicken quiche.

As I most recently have some time, I had been browsing on the web last week. Trying to get fresh, intriguing thoughts, inspiring recipes that We have never used before, to impress my family with. Hunting for a long time yet could not discover any interesting stuff. Right before I wanted to give up on it, I ran across this delightful and easy dessert by luck at Suncakemom. It seemed so delicious on its photo, it called for prompt actions.

It was simple enough to imagine just how it’s made, how it tastes and how much boyfriend might like it. Actually, it is rather simple to impress him in terms of puddings. Anyway, I went to the website and simply followed the comprehensive instuctions that had been coupled with nice shots of the process. It just makes life much simpler. I could imagine that it is a slight inconvenience to take pics down the middle of baking in the kitchen because you most often have gross hands and so i seriously appreciate the effort and time she placed in to make this post .

Having said that I am encouraged presenting my very own recipe in the same way. Many thanks the thought.

I had been tweaking the original recipe to make it for the taste of my loved ones. I have to say it had been a great success. They loved the flavour, the structure and loved getting a delicacy such as this in the middle of a stressful workweek. They basically wanted lots more, a lot more. Thus the next occasion I’m not going to make the same mistake. I’m going to multiply the quantity to get them pleased.

Many Thanks to SunCakeMom for the tasty chicken quiche recipe.


Put flour, butter, egg, salt and the water medium size bowl.

Work the butter and egg into the flour until it comes together by hand. A lot depends on the moisture content of the flour. If the dough is too dry and flaky, pour a little bit more water over the mixture. If it still sticks to the bowl or onto our hands after ten minutes of kneading then add a bit of more flour to it.

On a lightly floured surface, roll the dough into a circle shape, the size of our baking tray.

Place dough onto the tray, fit or tweak it if needed.

Put a heavy round object on top of the dough to keep the crust down or use pie-weights if available.

Place it in the pre-heated oven for 15 minutes until the crust hardens then remove the weight.

Poke the dough with a fork.

Put it back into the oven for another 10-15 minutes until slight golden brown spots starts to emerge at the sides.

When it is done, take tray out. Meanwhile the crust is baking, prepare the filling.


Pour oil into a saucepan, heat it up and add the diced onions with half of the salt.

Saute the onion until it gets a glassy / translucent look on high heat for about 5 minutes.

Lower the heat to medium – low and caramelize the onions for about 15 – 20 minutes.

When the nice looking golden brown spots are largely apparent, add garlic, chicken and increase the heat.

Sprinkle another part of the salt on top then saute the chicken until all sides turn white for about 5 – 10 minutes.

Beat the eggs while mixing in the cream and milk. Optionally cheese can be added and cream or milk can be substituted with one another.


Place the chicken pieces onto the pie crust.

Pour the egg-milk-cream mixture on top.

Apply crust protector around the crust, especially if it already has a golden brown color.

Place the chicken quiche into the preheated 350°F / 180°C oven until the middle is set for about 20 – 30 minutes.

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