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 recently have a little time, I had been browsing on the web last week. In search of fresh, interesting thoughts, inspiring meals that I have never tested before, to amaze my family with. Searching for a while unfortunately could not come across lots of interesting things. Just before I thought to give up on it, I came across this fabulous and simple treat simply by chance. The dessert looked so yummy on its image, it called for immediate action.

It absolutely was easy to imagine how it’s created, how it tastes and just how much boyfriend might love it. Actually, it is quite simple to keep happy the man in terms of puddings. Anyway, I got into the website: Suncakemom and then followed the precise instuctions that were coupled with superb pics of the operation. It really makes life much easier. I can imagine that it’s a slight effort to shoot snap shots down the middle of baking in the kitchen as you normally have sticky hands therefore i seriously appreciate the time and energy she put in to build this blogpost and recipe easily implemented.

That being said I’m empowered to present my own formulas similarly. Many thanks the concept.

I was fine tuning the main formula create it for the taste of my loved ones. I have to tell you it turned out a great outcome. They enjoyed the flavor, the structure and enjoyed having a treat like this in the midst of a busy workweek. They basically demanded more, more and more. So the next occasion I’m not going to commit the same mistake. I’m likely to double the amount .

You can find the original chicken quiche Recipe at 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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