Chicken and Green Chile Quiche

Chicken and Green Chile Quiche

Chicken and Green Chile Quiche

This is a southwestern version of traditional quiche lorraine. Yes…..quiche takes a little time to make, but this Chicken and Green Chile Quiche Recipe is worth the time.  Serve with a simple green/or fruit salad and a glass of Sauvignon Blanc.

  • 1 boneless skinless chicken breasts, roasted and cut into very small chunks.  (roast chicken breasts, brushed with olive oil, in 350 degree oven for 30 -35 minutes, cool to touch and cut)
  • 2 large whole eggs
  • 2 large egg yolks
  • 1 1/4 c whole milk  (for richer version , use half and half)
  • 1 small can roasted and diced green chiles, well drained
  • 1/4 t salt
  • 1/4 t ground white pepper
  • 1/2 t grated nutmeg
  • 1 c grated gruyere cheese

Crust Recipe:

  • 1 1/4 c flour
  • 7 T butter, cut in small pieces and chilled
  • 2 -3 T ice water, or more as needed

Combine flour and butter in a food processor and process until mixture is coarse meal, about 10 seconds.  With the machine running, add the ice water through feed tube and pulse 5-6 times, or until the dough comes together and starts to pull away from the sides of the container.  Form dough into a ball, flatten into a disk and wrap in plastic wrap.  Refrigerate for at least 1 hour.  Roll out the dough on lightly floured surface to an 11″ circle.  Fit into a 9′ fluted tart pan with a removable bottom and trim the edge. Alternatively, a 9″ pie pan can be used. Crust should come to 1/4″ of top of pie plate. Note: you will have a little excess if using tart pan.  Refrigerate again for 20-30 minutes.  Prehead oven to 375 degrees.  Line pastry with parchment paper and fill with pie weights or dried beans.  Bake until the crust is set, 12-14 minutes.  Remove the paper weights and bake until light brown, 8-10 minutes.  Remove from oven and cool on a wire rack.  Leave oven on.  Arrange  chicken chunks evenly in a single layer over bottom of the baked crust. In large bowl, beat the eggs, yolks, and milk.  Add the remaining ingredients and whisk to combine. Pour into the prepared crust and bake until custard is golden, puffed and set yet still slightly wiggly in the center, 30-35 minutes. Remove from the oven and let cool on wire rack for 15 minutes before serving.

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1 Comment »

 
  • My sister Liz prepared this at the last graduation party and absolutely everyone fell in love with it. I can attest for this recipe and say it really is incredible…

 

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