Easy Chicken Quiche Recipe

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Easy Chicken Quiche Recipe | themodestmomblog.com

 

This easy chicken quiche recipe  is a staple at our house. It’s not something I make every week, but we have it probably once a month. Now if we were talking about burritos, that is something we have once a week. Or 2 times. I think I fall back on that extremely simple meal too often, some of my children are starting to groan when I say we are having burritos again. :)

If you don’t want chicken in the quiche you can always substitute it for a different kind of meat. We have had leftover quiche for breakfast, and breakfast sausage might taste good in it for a change.

Chicken Quiche Recipe

3 beaten eggs

1 ½ cups milk

¼ tsp salt

(We always use Redmond Real Salt and love the taste)

⅛ tsp ground pepper

½ tsp all purpose seasoning mix

(we prefer this mix which you can also find at Costco)

¾ cup cooked chicken, shred into bite size pieces

1 ½ cup sharp cheddar cheese, or Monterey Jack cheese

(I use sharp when I have it, but we still like it with Monterey Jack)

1 Tablespoon flour (I have used pastry or white)

Pastry for single crust pie

(You can use your  own favorite pie crust recipe, or if you are looking for a natural recipe then try this flaky whole wheat pie crust that uses coconut oil)

Directions

Make Pie Crust and bake in a 450 degree oven for 5 minutes. Take the pie crust out and cover it with foil, then bake it again for another 5 minutes. Take the crust out and turn the oven down to 325 degrees.

While the pie crust is baking, stir together eggs, milk, salt, pepper and the all purpose seasoning mix. Then add the chicken. In a different bowl, mix the cheese with the flour. Then add it in with the egg mixture and mix together. Pour it in the pie crust and bake in a 325 degree oven for 35-40 minutes. It needs to stand for 10 minutes before serving it or cutting into it.

I like to use a quiche pan instead of just a pie pan, as it has more room for the filling.

I serve it with cooked broccoli, or rice, or a salad.

My Favorite Crescent Rolls Recipe {Day 19}

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My Favorite Crescent Rolls Recipe - A Light and Fluffy Roll that is perfect for all the Holiday Dinners coming up!

I have made these crescent rolls for years now, and just love this recipe. They always turn out light, fluffy, and delicious! We normally have these rolls for all our holiday meals.

My Favorite Crescent Rolls Recipe

2 Tablespoons Dry Active Yeast

1/2 cups warm water

1/2 cups butter, melted

1 cup milk

1/2 cups sugar

1 teaspoon salt

3 eggs, beaten

4 – 5 cups flour (I use half white and half wheat flour)

Instructions

Dissolve yeast into 1/2 cup warm water. Let this mixture sit for 10 minutes without touching it.

Combine the milk and butter in a pan and warm it until the butter is melted. Let it cool slightly before adding it in the mixing bowl. It will ruin the yeast if it is really hot.

Add sugar, salt, eggs and yeast mixture in a mixing bowl (I always use my Bosch Mixer and love it).

Mix together, then add the yeast mixture and mix slightly.

Add in 4-5 cups flour (start with 4 and only add more if needed, dough will be slightly sticky). Mix until the dough starts to pull away from the sides of the bowl, then it it is ready to rise.

Cover the bowl and let ruse until double, this takes about an hour.

Split the dough into 2 equal pieces. Roll one of the pieces out into a flat circle, around 16″-17″ around.

Cut like a pizza into 16 pieces. Start by cutting it in half, then fourths, then keep cutting them down from there.

Take a small piece and starting at the largest section, roll it up to the tip of dough.

Place the dough onto a cookie sheet. Allow to rise for an hour, and then bake in a 400 degree oven for 10 minutes.

You can brush the bot rolls with butter for extra yumminess.

 

Pumpkin Dump Cake Recipe {Day 14}

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Pumpkin Dump Cake Recipe

 

This is a very easy cake to make. It is not what I consider a healthy cake, as it uses a box cake mix. If you are in a hurry to make a cake though, this one tastes pretty good! 

Pumpkin Dump Cake Ingredients

Pumpkin Dump Cake 

1 15 ounce can pumpkin

1 – 12 ounce can evaporated milk

3 eggs

3-4 tsp pumpkin pie seasoning 

1/2 tsp salt

3/4 cup sugar

1  yellow cake mix

 1 1/2 sticks butter, melted

Preheat oven to 350. Mix the first 6 ingredients together well. Then put it in a greased 13 x 9 pan. 

Pumpkin

 

Sprinkle the cake mix over the pumpkin in the pan. 

Pumpkin Cake with Cake Mix on top

 

Pat it down with a spoon. Then melt the butter, and pour over the cake. Put in the oven and bake for 50 minutes. 

Pull it out, let it cool slightly and enjoy! It is best served warm. 

Pumpkin Chocolate Chip Muffin Recipe {Day 12}

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Pumpkin Chocolate Chip Muffins

These pumpkin chocolate chip muffins are a family favorite! They don’t last long when we make them. We bake these year round, but they are especially yummy during pumpkin season!

The muffins are very moist and soft, and best of all are very quick and easy to make!

 

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