Chicken Parmesan Quiche
Serves: 2 quiche pies
  • 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
  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.
Recipe by Saving Cent by Cent at