Chicken Vegetable Quiche
Savor the perfect blend of comfort and sophistication with this Chicken Vegetable Quiche, a delightful twist on a classic dish that's brimming with flavor and nutrition. Featuring a flaky pre-made pie crust filled with tender shredded chicken, vibrant sautéed veggies like carrot, broccoli, red bell pepper, and onion, this recipe is elevated with a creamy, cheesy custard made from eggs, milk, heavy cream, and shredded cheddar cheese. Seasoned simply with salt and black pepper, this quiche is baked to golden perfection, delivering a satisfying meal that's ideal for brunch, lunch, or dinner. With just 20 minutes of prep time and straightforward steps, it’s an easy, crowd-pleasing dish that’s perfect for busy weeknights or special occasions. Whether served warm or at room temperature, this hearty quiche is guaranteed to be a family favorite.
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Recipe Information
Ingredients
- 1 piece Pre-made pie crust
- 1 cup Chicken breast, cooked and shredded
- 0.5 cup Carrot, diced
- 0.5 cup Broccoli florets, chopped
- 0.5 cup Red bell pepper, diced
- 0.25 cup Yellow onion, finely chopped
- 0.75 cup Shredded cheddar cheese
- 4 pieces Eggs
- 1 cup Milk
- 0.5 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Roll out the pre-made pie crust and press it into a 9-inch pie dish. Trim any excess crust hanging over the edges. Using a fork, gently prick the base of the crust to prevent puffing during baking.
Place the pie crust in the oven and bake for 10 minutes. Remove and set aside to cool.
Heat a large skillet over medium heat. Add the olive oil and sauté the diced carrot, chopped broccoli, red bell pepper, and onion for 5-7 minutes, or until slightly tender. Remove from heat and let cool.
In a medium mixing bowl, whisk together the eggs, milk, heavy cream, salt, and black pepper until well combined.
Place the shredded chicken on the bottom of the pre-baked pie crust. Evenly distribute the sautéed vegetables over the chicken.
Sprinkle the shredded cheddar cheese on top of the chicken and vegetables.
Pour the egg mixture evenly over the filling, making sure it covers all ingredients.
Carefully place the quiche in the oven and bake for 35-40 minutes, or until the center is set and the top is golden brown.
Remove from the oven and let cool for 5-10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.3 g | 30% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 604 mg | 26% | |
| Total Carbohydrate | 17.4 g | 6% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 4.0 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 183 mg | 14% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 326 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
