Chicken Quiche Recipe
A hearty quiche featuring rotisserie chicken and nutty Gruyere cheese in a flaky crust, perfect for lunch or a light dinner.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat the oven to 400F.
-
Pulse flour, butter, and salt; gradually add ice water to form a cohesive dough.
-
Form the dough into a disk, wrap it, and refrigerate for at least 20 minutes.
-
Roll out the chilled dough, press it into a 9-inch springform pan, and prick the bottom with a fork.
-
Line the crust with parchment paper, fill with pie weights, and bake for 15 minutes.
-
Remove the weights and parchment, then bake the crust for an additional 5 minutes.
-
Reduce the oven temperature to 350F.
-
Whisk together eggs, heavy cream, and milk, then fold in chicken, Gruyere cheese, onion, salt, pepper, and parsley.
-
Pour the custard into the cooled pie crust and bake for about 30 minutes, or until golden and set.
-
Remove the springform ring, then cut and serve immediately.