Return to Content

Chicken Quiche

Yield: 6–8 servings

Ingredients:

  • 1 unbaked 9-inch piecrust
  • 1-1/2 cups diced cooked chicken
  • 1 tablespoon minced celery
  • 2 shallots, minced
  • 4 eggs
  • 2 cups whipping cream
  • dash of hot sauce
  • salt and pepper, to taste
  • 1/2 cup grated Gruyère or Swiss cheese

Instructions:

Preheat the oven to 450°F. Bake the piecrust for 5 minutes—and no longer, or the crust will shrink. Remove from the oven and set aside to cool. In a bowl, combine the chicken, celery, and shallots. Spread the mixture onto the crust. In the same bowl, beat together the eggs, cream, hot sauce, and salt and pepper. Pour the egg mixture over the chicken. Sprinkle the cheese on top and bake for 10 minutes. Reduce the heat to 350°F and bake for 20 minutes more, or until a toothpick inserted into the center comes out clean. Let stand for 10 minutes before serving.
Updated Tuesday, April 1st, 2014
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Winter in Vermont

  • Warm Up to Perfect Comfort Food
  • Keeping Timeless Crafts Alive
  • A Town That Loves Covered Bridges and Artists
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111