Chicken Quiche Real Men Love
photo by Bonnie G #2
- Ready In:
- 1hr 15mins
- Ingredients:
- 14
- Yields:
-
1 pie
- Serves:
- 5-7
ingredients
- 8 tablespoons butter
- 2 chicken breasts, cut into small pieces
- 1 large chopped onion
- 5 baby portabella mushrooms (sliced)
- 10 fresh baby carrots (julienne'd makes about 1/2 cup)
- 1⁄2 cup broccoli, slaw
- frozen spinach (5 ounces thawed & squeezed dry makes approx 1/2 cup)
- 1 (6 ounce) package Laughing Cow cheese
- 7 egg yolks (beaten)
- 8 ounces milk
- 1⁄2 cup freshly grated parmesan cheese
- 1 1⁄2 teaspoons salt (will be added in 1/2 teaspoon increments)
- 3⁄4 teaspoon black pepper (will be added in 1/4 teaspoon increments)
- 1 large unbaked pie shell
directions
- Put the unbaked Pie crust in a 10 inch pie pan. Cover with plastic wrap and put aside.
- Place 4 Tablespoons of the butter in a hot skillet.
- Add the chopped chicken pieces and season with ½ teaspoon salt and ¼ teaspoon black pepper.
- Cook until golden brown. Remove meat from pan and set aside on several layers of paper towels.
- In the same skillet melt the other 4 Tablespoons of butter. Add the onions, the mushrooms,1/2 teaspoon of salt, and ¼ teaspoon of black pepper.
- Cook onions and mushrooms until carmelized, by cooking them until they are golden brown. Remove from pan and add to the chicken.
- Lightly partially cook the julliened carrots and the broccoli slaw in the skillet with any remaining drippings for about 2 minutes. Turn off heat.
- Add the drained spinach, chicken, onions and mushrooms into the skillet which already has the carrots and broccoli slaw in it.
- Add the remaining ½ teaspoon salt and the ¼ teaspoon black pepper. Gently toss the ingredients until the spinach is well mixed with the other ingredients.
- Cream the Laughing Cow Cheese in a medium sized bowl. Add the egg yolks and the milk and mix as much as possible. (If some of the cheese stays in pieces that will be okay since they will end up on the top anyway.
- Put the meat & vegetable combination into the pie crust lined pan.
- Gently pour in the milk, egg cheese mixture.
- Sprinkle the ½ cup of freshly grated parmesean cheese on top.
- Bake 375 degrees for 40-45 minutes.
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Reviews
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No wonder this won 1st Place, it is so good and considering all that goes into it - not that hard to make. The flavors all blended so well and it made plenty. I froze about half of it in slices and will see how that works out when I defrost them later. This is the first time I've worked with laughing cow and I first melted it in the microwave and that was no problem. Also could not get broccoli slaw at our tiny store so bought fresh broccoli, cut it fine and then stir fried with the other vegies and that worked well. The custard type filling not only tasted great but held it's shape well making it attractive to serve. I'm so happy I tried this as it as good for a dinner as breakfast and a great way to get those veggies into DH who tends to not eat many. Thanks Carrol for a great recipe. Made for PAC Fall - 09
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What a yummy quiche! I finally found time to make this and I'm glad that I did. I've never had chicken in my quiche and I thought it was a really nice addition. It's a little time consuming on the front-end, but it yields a hearty and healthy quiche that even my DS enjoyed. I didn't use a stick of butter on this recipe - that would be too much for our taste.
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This recipe is one of three which I had decided to try for the RSC Lucky #13 contest. I had never made a Quiche before so I was really looking forward to making this recipe. First off, I decided to make a pie crust from scratch and used one egg yolk and margarine to make up the dough. I then placed the pan (with the dough, pressed into place) into the refrigerator for one hours. Then pre-baked for 20 minutes at 400 degrees and making sure I did not overcook the pie crust. I decided to use one chicken breast and that was the right decision for my standard size Quiche pan. I also par-boiled the carrots and broccoli stems (did not have already make up broccoli slaw) and used 5 egg yolks. In addition to the Laughing Cow cheese I added some American Cheddar, Shitake mushrooms, spinach and Parmesan cheese on top. This turned out to be a very good dish to make and eat for this hungry macho man! Thank You!
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This is so good. I love all the veggies, and the way they work together. I made two small adjustments. I don't have very good luck with sauteing or stir frying meats, so I baked the chicken breasts while I prepped everything else. I also added a little bacon, just because I had some bacon bits in the fridge that needed to be used up, and quiche is the perfect use up the leftovers dinner. I found that this filled two pie crusts for me. I bought store brand, so they may be a little smaller. It worked out perfectly, though, because I took one of the quiches over to a friend's house. I'm happy to report that this travels well, and bakes up perfectly out of the freezer, just let it stay in for an extra 15 minutes. Thanks, I enjoyed this one very much.
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This quiche has a really great flavor and I loved that the mushrooms and onions were carmelized. I only had a 9-inch deep pie crust so I had about a cup of filling and a cup of egg/cheese mixture left over (so I added a couple of more eggs and made scrambled eggs out of everything). I drained a bit of the butter off so it would be easy enough to cut the amount of butter down and I would cut the chicken even smaller than I did. There is a bit of all the ingredients in each bite! Great contest entry.
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RECIPE SUBMITTED BY
CarrolJ
Slater, 54