Chicken and Bacon Quiche
Yield: 6-8 servings
Cook Time: 1 hour, 15 minutes
Tips: Delicious hot, room temperature or cold. See recipe description and recipe for substitution options.
Suggestion: Delicious served with a side of fruit and/or potatoes if serving for breakfast. For lunch or dinner, a side of fruit, a salad or a vegetable will accompany this quiche recipe nicely.
Quiche is a wonderful dish that can be served for breakfast, brunch, lunch or dinner, and is even great as a quick cold snack right from the fridge! There are endless ways to prepare quiche recipes, using any combination of ingredients
to cater to your own personal taste. This Chicken & Bacon Quiche recipe combines the celebrated flavors of chicken, bacon and Swiss cheese, and mixes them with a seasoned egg mixture that has a creaminess provided by the addition of sour cream and milk. This recipe allows for some variation, depending on your personal taste and what ingredients you might have in your kitchen. For example, turkey can be used instead of chicken, whipping cream can be used in place of sour cream, Gruyere cheese can be used instead of Swiss cheese and buttermilk can be used instead of milk. It's truly hard to go wrong with this quiche recipe! As for the quiche crust, you can either purchase a premade pie crust at the grocery store or make your own, which is very easy and will give your quiche that great homemade flavor. If you opt to make your own quiche crust, see Pie Crust.
Recipe▼
Ingredients
- 1 10 or 11-inch unbaked pastry pie shell (for homemade, see Pie Crust)
- 1 tablespoon butter
- 1 medium onion, chopped
- 1 cup cooked, diced chicken (or turkey)
- 1/2 lb. bacon, fried, drained and crumbled (reserve 1 tablespoon bacon grease)
- 1 egg white
- 4 oz. Swiss (or Gruyere) cheese, thinly sliced
- 4 eggs
- 1 egg yolk
- 1 cup milk (or buttermilk)
- 1 cup sour cream (or whipping cream)
- 1/2 teaspoon sugar
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon steak sauce
- salt and ground pepper to taste
- 3 medium tomatoes, peeled and very thinly sliced (optional)
- minced parsley for garnish (optional)
Directions
Preheat oven to 450° F.
Fit pastry into 10 or 11-inch quiche dish or pie pan and bake 5 minutes. Set aside.
Melt butter with reserved 1 tablespoon bacon grease over medium-high heat in large skillet. Add onion and sauté until tender. Stir in chicken and bacon, then remove from heat and set aside.
Beat egg white slightly and brush over pie shell. Arrange chicken, bacon and onion mixture evenly over crust.
In a medium mixing bowl, whisk together thoroughly eggs, yolk, milk, cream, sugar, nutmeg and steak sauce with salt and pepper. Slowly pour one-half of the mixture into pie shell. Place cheese slices on top, then slowly pour remaining egg mixture over cheese. (Note: Do not use all egg mixture if it starts oozing over edges of pie crust.) Arrange tomatoes over top. Bake 12 minutes, then immediately reduce heat to 350° F and bake for an additional 45 to 60 minutes, or until a pointed knife inserted into center comes out clean. If desired, sprinkle with chopped parsley for garnish. Serve hot, at room temperature or chilled.
Fit pastry into 10 or 11-inch quiche dish or pie pan and bake 5 minutes. Set aside.
Melt butter with reserved 1 tablespoon bacon grease over medium-high heat in large skillet. Add onion and sauté until tender. Stir in chicken and bacon, then remove from heat and set aside.
Beat egg white slightly and brush over pie shell. Arrange chicken, bacon and onion mixture evenly over crust.
In a medium mixing bowl, whisk together thoroughly eggs, yolk, milk, cream, sugar, nutmeg and steak sauce with salt and pepper. Slowly pour one-half of the mixture into pie shell. Place cheese slices on top, then slowly pour remaining egg mixture over cheese. (Note: Do not use all egg mixture if it starts oozing over edges of pie crust.) Arrange tomatoes over top. Bake 12 minutes, then immediately reduce heat to 350° F and bake for an additional 45 to 60 minutes, or until a pointed knife inserted into center comes out clean. If desired, sprinkle with chopped parsley for garnish. Serve hot, at room temperature or chilled.
