Smoky Chicken Quiche Recipes

SMOKY CHICKEN QUICHE

Steps:

• Bake the pastry at 450° for 4-5 minutes until lightly puffed.
• Remove from oven and set temp at 375°.
• Melt butter in a sauté pan over med-high heat. Add chicken and onion cook until onion is tender.
• Sprinkle cheese over the bottom of the pie shell and spoon chicken mix over cheese.
• Whisk egg, light cream, mustard and cayenne.
• Pour over chicken mix.
• Bake at 375° for 30-35 minutes until knife inserted in center comes out clean.
• Wait 10 minutes to serve so it will set.
• You may want to cover exposed pie crust with foil to prevent over browning.

CHICKEN AND SPINACH QUICHE WITH SMOKED GOUDA

Steps:

• Put the flour, sugar and salt in a food processor fitted with a metal blade and pulse to combine. Add about a third of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas, 5 or 6 pulses. Add the vinegar. Then, while pulsing quickly a few times, add the ice water through the tube. Squeeze some dough between your fingers; it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. Pulse quickly; do not overwork the dough or the crust will be tough. Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten it into a thin round. Refrigerate for 1 hour.
• Lightly dust a work surface with flour, then roll the dough into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes.
• Preheat the oven to 375 degrees F.
• Press a piece of foil over the chilled crust, then fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling.
• For the filling: Sprinkle the shallot evenly into the crust. Put the Gouda, chicken and spinach in a medium bowl and toss to combine. Sprinkle it in an even layer over the shallots.
• Whisk together the half-and-half, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.
• Pour the custard over the filling. Lower the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.

CRUSTLESS SMOKED CHICKEN & AVOCADO QUICHE

Steps:

• Preheat oven to 180°C.
• Shred the smoked chicken into small pieces, and dice ham. Grate both measures of cheese. Slice the avocado and break slices into 3cm lengths.
• Dice the red onion and gently fry until just cooked.
• In a bowl, break all eggs. Whisk and add dijon mustard. Continue whisking.
• In a shaker, add milk, cream and flour. Shake to mix, then add to egg mix whilst continuing to whisk. Season with salt & pepper.
• Assemble smoked chicken, ham, cheese and red onion in quiche dish (26cm). Add avocado slices and egg mixture. Use a clean hand to mix together, ensuring an even spread of ingredients.
• Sprinkle remaining cheese on top and paprika (if desired).
• Bake for 25-30 minutes, or until set.