Easy Chicken Quiche

Easy make-ahead brunch recipe

This easy chicken quiche was on the menu at a recent sip and see shower I hosted, and it was a hit with the taste buds. To be honest, I was 2 days away from the shower and my plans for it completely changed from a ‘light snacks’ brunch to a full on sit down brunch, and I had no idea what I was going to serve! I pulled out this tried and true recipe and decided to make it.

I do love a good quiche and this one hits the mark in so many ways. It’s very easy to put together {great for morning prep}, it’s a little different in that it uses chicken rather than some of the fattier breakfast meats, and it appeals to most people’s taste palate. I paired it with another vegetarian quiche made with goat cheese and roasted red peppers, and my baked mini party sandwiches here. The menu and shower were a hit and I’ll share more about that a little later.

This is the perfect choice for an entertaining brunch, a bridesmaids luncheon, or family dinner.

Can I freeze it?

To freeze, wrap the cooked quiche with heavy-duty (or double thickness) aluminum foil, or slide it into a freezer bag. Seal, label and freeze for up to one month. When ready to serve, remove from freezer. Do not thaw before reheating. Remove wrap and bake in a preheated 350°F oven for about 25 minutes, or until heated through. You might need to cover it loosely with foil to keep the crust from over-browning.

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Easy Chicken Quiche

Yield: about 8 servings

This easy chicken quiche is a delicious maid dish for brunch entertaining or hosting a ladies luncheon. With chicken and two kinds of cheese, this dish is a crowd please'r.

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Ingredients

• 1 9-inch deep dish pie shell
• 1 cup cooked chicken breast, shredded
• 1/4 cup diced onion
• 1 cup shredded Swiss cheese
• 1 cup shredded cheddar cheese
• 3 large eggs, well beaten
• 1 12-ounce can low fat evaporated milk
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon ground nutmeg

Instructions

1. Preheat oven to 350° F.
2. Using a fork, poke the bottom and sides of crust and pre-bake for 5 minutes. Remove and set aside.
3. Sprinkle cheese into bottom of pie shell. Top with chicken and onion.
4. Combine evaporated milk, beaten eggs, salt, pepper and nutmeg in small bowl until blended. Pour into pie shell.
5. Bake for 40 to 45 minutes or until center looks firm and doesn’t jiggle any longer. Cool for 5 minutes on wire rack before serving.

Notes

Bake quiche on baking sheet to catch spills or overflow during cooking.

Keep an eye on the edge of the crust during baking and cover with foil if it begins to get too brown.

To freeze, wrap the cooked quiche with heavy-duty (or double thickness) aluminum foil, or slide it into a freezer bag. Seal, label and freeze for up to one month. When ready to serve, remove from freezer. Do not thaw before reheating. Remove wrap and bake in a preheated 350°F oven for about 25 minutes, or until heated through. You might need to cover it loosely with foil to keep the crust from over-browning.