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 | Print |
Author: Lisa Park
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
- 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.
- Take the dough out of the fridge and roll out each ball about 10" and place each crust in a separate pie plate.
- 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.
- 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.
- 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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