Chicken and vegetable quiche is a blind baked butter crust filled with shredded chicken breast cooked with bell peppers, onion, zucchini, carrot, and garlic, covered with a mixture of cream and egg, topped with grated cheese, and baked until golden. It takes 30 minutes of preparation and 50 minutes of cooking, and serves 6.
A simple, wholesome recipe that adapts to whatever vegetables you have on hand.
How to Make Chicken Quiche?
It is made in three stages. First the pastry, then the chicken and vegetable filling, and finally the bake, with everything assembled in the pan.
Nutritional Information
Each serving of chicken and vegetable quiche contains approximately 450 kcal, 30 g of carbohydrates, 25 g of fat, 20 g of protein, 5 g of fiber, 5 g of sugars, 100 mg of cholesterol, and 300 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chicken and Vegetable Quiche Recipe
Preparation: 30 minutes
Cooking: 50 minutes
Servings: 6
Ingredients
Quiche crust
- 250 g (2 cups) of flour
- 125 g (½ cup + 1 tablespoon) of butter
- 2 eggs
- 1 teaspoon of salt
Filling
- 2 chicken breasts
- 200 ml (¾ cup + 1 tablespoon) of heavy cream
- 2 garlic cloves, chopped
- 1 red bell pepper
- 1 green bell pepper
- 1 onion, diced
- 1 zucchini
- 1 carrot
- 1 egg
- Grated cheese
- Olive oil
- Fine salt
- Black pepper
Instructions
- In a large bowl, combine the sifted flour, salt, butter, and eggs and mix well into a smooth dough. Shape into a ball, wrap in plastic wrap, and chill for about 30 minutes. Wash the vegetables and cut them into fairly small pieces, or chop them in a food processor. Set aside.
- Heat a splash of olive oil in a large skillet over medium heat, add the shredded chicken breasts, and cook, stirring with a wooden spoon, until they take on color. Add the chopped vegetables, onion, and garlic, season with salt and pepper, and cook covered for about 20 minutes until everything is tender.
- Preheat the oven to 180°C (356°F). Roll out the dough on a clean surface to about 23 cm (9 inches) across. Place it in an oiled pan, press it in gently, trim the excess, cover with parchment paper, and prick with a fork. Bake for 15 minutes, then remove and spread the filling evenly.
- In a medium bowl, mix the cream with the beaten egg, season, and pour over the filling. Top with grated mantecoso cheese and bake for another 10 minutes or until the cheese is golden. Serve right away, alone or with rice, potatoes, or fries.
Additional Tips
For a crisper crust
Replace part of the butter with olive oil or work with very cold butter and ice water.
Add herbs
Fresh or dried thyme, oregano, or basil in the chicken and vegetable mixture add flavor.
Avoid a soggy filling
Precook the vegetables well, drain the chicken, and let the quiche rest 10 minutes before cutting.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Heavy cream | Evaporated milk | 200 ml | Lighter |
| Mantecoso cheese | Gruyère or parmesan | To taste | Stronger flavor |
| Zucchini and peppers | Mushrooms and spinach | Same amount | Winter version |
| Chicken breast | Leftover roast chicken | 2 cups shredded | Faster |
Frequently Asked Questions (FAQs)
1. What does the word quiche mean?
It comes from the Lorraine dialect word küche, from northeastern France near the German border, related to the German kuchen, meaning cake. The original quiche lorraine was made only with eggs and cream.
2. Do I need to bake the crust before filling it?
Yes. Roll it to about 23 cm, place it in the oiled pan, cover with parchment, prick it with a fork, and bake 15 minutes at 180°C (356°F). Then add the filling, the cream and egg mixture, and the cheese, and bake 10 more minutes.
3. How do I get a crispier quiche crust?
Replace part of the butter with olive oil or use cold butter and ice water. Respect the 30 minute chill and blind bake the crust so the base does not get soggy.
4. Can I make it with only zucchini?
Yes. Sauté the zucchini well before adding it, since it releases a lot of water, and keep the cream, egg, and cheese mixture.
Seasonal Variations
In winter, try sautéed mushrooms and spinach. In spring, fresh asparagus and peas. In summer, cherry tomatoes and fresh basil, and in autumn, broccoli and cauliflower.
History of Quiche
Quiche is a French dish from the Lorraine region. Quiche lorraine, the original from which all other versions derive, was first made only with eggs and cream.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
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