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Chicken Quiche

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“This was one of the early recipes I developed in my first kitchen. I was about 17 or 18, right out of high school when I made this using up some left over fried chicken. This was1988 or 89 and it is still one of my very favorites. If you use a rotisserie chicken from your deli, you'll get about four cups of chicken, enough for two quiches. One for you and one for a neighbor or friend.”
READY IN:
1hr
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Pre-heat oven to 400.
  2. Mix chicken, bell pepper, onion and 1/3 the cheese together. Sprinkle into pie crust.
  3. Whisk eggs, milk,sour cream and salt and pepper together. Pour over the chicken mixture in the pie crust.
  4. Top with reserved cheese.
  5. Bake for 30 minutes on rimmed baking sheet.
  6. Reduce oven temperature to 350 for 20 minutes.
  7. Total cooking time 50 minutes.
  8. Let rest for 30 minutes before serving or refrigerate and reheat.
  9. Quiche can be frozen prior to baking or after baking; baking first may make the quiche a little easier to maneuver in the freezer. To freeze quiche before baking: Place quiche on a tray or baking pan and freeze until firm. Wrap with freezer paper or heavy-duty (or double thickness) aluminium foil or slide quiche into a freezer bag. Seal, label and freeze for up to one month. When ready to serve, remove from freezer. Do not thaw. Unwrap and bake as usual, adding 10 to 20 minutes extra time. To freeze quiche after baking: Proceed as above. Do not thaw before reheating. Remove wrap and bake in a preheated 350°F oven for about 25 minutes, or until heated through.

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