Chicken quiche

How hard is it to find the perfect companion? Our favorite quiche recipe will lead us through the treacherous journey of fillings embracing chicken quiche.

As I currently have a little time, I had been surfing on the internet the other day. Looking to find new, fascinating tips, inspiring recipes that I have never used before, to surprise my family with. Hunting for a long time but could not come across lots of interesting things. Right before I thought to give up on it, I stumbled on this delicious and simple dessert simply by accident on Suncakemom. The dessert seemed so tempting

on its image, that called for quick action.

It had been simple enough to imagine the way it’s made, how it tastes and how much my hubby might enjoy it. Actually, it is very easy to impress him in terms of treats. Anyhow, I went to the page and simply used the step by step instuctions that were coupled with wonderful pics of the method. It really makes life quite easy. I can suppose it is a slight effort to shoot photos down the middle of baking in the kitchen as you most often have sticky hands and so i really appreciate the time and energy she devote for making this blogpost and recipe easily followed.

That being said I am encouraged presenting my own formulas similarly. Appreciate your the concept.

I was tweaking the original formula to make it for the taste of my family. I’ve got to tell you it absolutely was a great success. They prized the taste, the thickness and loved having a treat like this during a busy workweek. They ultimately asked for more, many more. Hence the next time I am not going to make the same miscalculation. I’m likely to multiply the amount .

This post is based on chicken quiche from SunCakeMom


Put flour, butter, egg, salt and the water medium size bowl.

Work the butter and egg into the flour until it comes together by hand. A lot depends on the moisture content of the flour. If the dough is too dry and flaky, pour a little bit more water over the mixture. If it still sticks to the bowl or onto our hands after ten minutes of kneading then add a bit of more flour to it.

On a lightly floured surface, roll the dough into a circle shape, the size of our baking tray.

Place dough onto the tray, fit or tweak it if needed.

Put a heavy round object on top of the dough to keep the crust down or use pie-weights if available.

Place it in the pre-heated oven for 15 minutes until the crust hardens then remove the weight.

Poke the dough with a fork.

Put it back into the oven for another 10-15 minutes until slight golden brown spots starts to emerge at the sides.

When it is done, take tray out. Meanwhile the crust is baking, prepare the filling.


Pour oil into a saucepan, heat it up and add the diced onions with half of the salt.

Saute the onion until it gets a glassy / translucent look on high heat for about 5 minutes.

Lower the heat to medium – low and caramelize the onions for about 15 – 20 minutes.

When the nice looking golden brown spots are largely apparent, add garlic, chicken and increase the heat.

Sprinkle another part of the salt on top then saute the chicken until all sides turn white for about 5 – 10 minutes.

Beat the eggs while mixing in the cream and milk. Optionally cheese can be added and cream or milk can be substituted with one another.


Place the chicken pieces onto the pie crust.

Pour the egg-milk-cream mixture on top.

Apply crust protector around the crust, especially if it already has a golden brown color.

Place the chicken quiche into the preheated 350°F / 180°C oven until the middle is set for about 20 – 30 minutes.