Chicken quiche recipe

How hard is it to find the perfect companion? Our favorite quiche recipe will lead us through the treacherous journey of fillings embracing chicken quiche.

As I most recently have some time, I had been browsing on the web a few days ago. In search of fresh, interesting ideas, inspiring meals that I’ve never tasted before, to treat my family with. Hunting for a while unfortunately couldn’t find any interesting stuff. Right before I thought to give up on it, I ran across this scrumptious and simple dessert simply by luck over Suncakemom. It looked so yummy on its pic, it called for immediate actions.

It had been not difficult to imagine the way it is created, how it tastes and just how much my hubby will probably want it. Actually, it is quite easy to please the guy in terms of puddings. Anyway, I visited the blog and used the step-by-step instuctions that had been accompanied by nice pictures of the procedure. It really makes life less difficult. I could imagine that it’s a bit of a inconvenience to shoot photos in the midst of baking in the kitchen as you normally have gross hands therefore i highly appreciate the time and energy she devote for making this blogpost and recipe easily followed.

Having said that I’m inspired to present my personal dishes in the same way. Many thanks for the thought.

I was fine tuning the original formula create it for the taste of my family. Need to tell you that it was an incredible success. They loved the flavor, the consistency and enjoyed getting a treat like this during a busy workweek. They ultimately requested lots more, many more. Thus next time I’m not going to make the same miscalculation. I am likely to multiply the amount to keep them happy.

This is based on the chicken quiche from SunCakeMom


Put flour, butter, egg, salt and the water medium size bowl.

Work the butter and egg into the flour until it comes together by hand. A lot depends on the moisture content of the flour. If the dough is too dry and flaky, pour a little bit more water over the mixture. If it still sticks to the bowl or onto our hands after ten minutes of kneading then add a bit of more flour to it.

On a lightly floured surface, roll the dough into a circle shape, the size of our baking tray.

Place dough onto the tray, fit or tweak it if needed.

Put a heavy round object on top of the dough to keep the crust down or use pie-weights if available.

Place it in the pre-heated oven for 15 minutes until the crust hardens then remove the weight.

Poke the dough with a fork.

Put it back into the oven for another 10-15 minutes until slight golden brown spots starts to emerge at the sides.

When it is done, take tray out. Meanwhile the crust is baking, prepare the filling.


Pour oil into a saucepan, heat it up and add the diced onions with half of the salt.

Saute the onion until it gets a glassy / translucent look on high heat for about 5 minutes.

Lower the heat to medium – low and caramelize the onions for about 15 – 20 minutes.

When the nice looking golden brown spots are largely apparent, add garlic, chicken and increase the heat.

Sprinkle another part of the salt on top then saute the chicken until all sides turn white for about 5 – 10 minutes.

Beat the eggs while mixing in the cream and milk. Optionally cheese can be added and cream or milk can be substituted with one another.


Place the chicken pieces onto the pie crust.

Pour the egg-milk-cream mixture on top.

Apply crust protector around the crust, especially if it already has a golden brown color.

Place the chicken quiche into the preheated 350°F / 180°C oven until the middle is set for about 20 – 30 minutes.

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