Chicken Parmesan Quiche

Chicken-Parmesan-Quiche Final

When I was younger, my mother would make this Chicken Parmesan Quiche, as well as a Ham & Cheese Quiche, for breakfast every once in a while. I enjoyed eating a homemade hot breakfast before school started, and making this for my family brought back good memories. This recipe will make two quiche crusts and filling. When I made this recipe, I made one Chicken Parmesan Quiche and another ham and cheese quiche. Here’s the Chicken Parmesan Quiche recipe:


Chicken Parmesan Quiche
Author: 
Serves: 2 quiche pies
 
Ingredients
  • CRUST (for 2 quiche):
  • 3 cups flour
  • ½ teaspoon salt
  • 1 cup butter, softened
  • 2 eggs, beaten
  • FILLING (for 2 quiche):
  • 2 cups chicken, cooked and finely diced or shredded, divided
  • 4 green onions, finely chopped, divided
  • ½ cup grated parmesan cheese, divided
  • ½ teaspoon salt, divided
  • ¼ teaspoon dry mustard, divided
  • ¼ teaspoon pepper, divided
  • CUSTARD (for 2 quiche):
  • 9 eggs, beaten
  • 3 cups cream or evaporated milk
Instructions
  1. To make the crust, place the flour and salt in a bowl and cut in butter until it resembles cornmeal. Add the 2 eggs and toss with a fork. Gather dough into two balls and chill for 30 minutes.
  2. Take the dough out of the fridge and roll out each ball about 10" and place each crust in a separate pie plate.
  3. In one pie plate, arrange the following filling ingredients on the crust: 1 cup chicken, 2 diced green onions, ¼ cup grated parmesan cheese, ¼ teaspoon salt, ⅛ teaspoon dry mustard and ⅛ teaspoon pepper. Take the same amount of filling and arrange it on the crust of the second pie plate.
  4. To make the custard, beat the 9 eggs and 3 cups of cream or evaporated milk. Divide evenly between the two pies and pour the custard over the filling of each pie.
  5. Bake the quiche at 425 degrees for 10 minutes. Reduce heat and bake at 325 degrees for another 30 minutes until set.

 

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