Chicken Quiche
This sophisticated quiche features tender shreds of roast chicken nestled in a silky custard of heavy cream and eggs. Accented with butter-sautéed leeks and aged Gruyère, it offers a perfect balance of savory flavors and a melt-in-your-mouth texture.
Prep
20m
Cook
45m
Serves
6
1 Ingredients
| Qty | Ingredient |
|---|---|
| 1 9-inch shell 23 cm | Pie Crust (unbaked) |
| 2 cups 280 g | Cooked Chicken Breast (shredded) |
| 1 cup 90 g | Leeks (white and light green parts, sliced) |
| 2 tbsp 28 g | Unsalted Butter |
| 1.5 cups 150 g | Gruyère Cheese (shredded) |
| 4 whole 4 pcs | Large Eggs |
| 1 cup 240 ml | Heavy Cream |
| 0.5 cup 120 ml | Whole Milk |
| 0.5 tsp 3 g | Kosher Salt |
| 0.25 tsp 1 g | Black Pepper |
| 1 pinch 0.1 g | Nutmeg |
2 Method
Step 1. Preheat your oven to 375°F (190°C). Place the pie crust into a 9-inch pie plate or tart pan, crimping the edges as desired.
Step 2. In a small skillet, melt the butter over medium heat. Add the sliced leeks and sauté for 5-7 minutes until soft and translucent, then set aside to cool slightly.
Step 3. Distribute the shredded chicken, sautéed leeks, and 1 cup of the shredded Gruyère evenly across the bottom of the pie crust.
Step 4. In a medium mixing bowl, whisk together the eggs, heavy cream, milk, salt, black pepper, and a pinch of nutmeg until the mixture is uniform.
Step 5. Pour the egg mixture slowly over the chicken and cheese filling. Top with the remaining 0.5 cup of Gruyère cheese.
Step 6. Place the quiche in the oven and bake for 35 to 45 minutes, or until the center is just set and the top has turned a beautiful golden brown.
Step 7. Remove from the oven and let the quiche rest for at least 15 minutes before slicing. This allows the custard to set properly for clean slices.
💡 Chef's Tips
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Blind bake the crust for 10 minutes before adding the filling to ensure a crispy bottom.
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Ensure the leeks are well-cleaned as they often trap sand between their layers.
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Using a combination of heavy cream and whole milk yields the creamiest texture; avoid using only skim milk.
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If the crust edges brown too quickly, cover them with a pie shield or aluminum foil halfway through baking.
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