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
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.