How hard is it to find the perfect companion? Our favorite quiche recipe will lead us through the treacherous journey of fillings embracing chicken quiche.

As I lately have some time, I was searching on the internet a few days ago. On the lookout for fresh, interesting thoughts, inspiring dishes that I’ve never tasted before, to surprise my family with. Hunting for quite some time but couldn’t discover lots of interesting stuff. Right before I thought to give up on it, I came upon this delicious and easy dessert by luck at Suncakemom. The dessert looked so delightful on its image, that required instant actions.

It was not difficult to imagine how it is created, how it tastes and just how much my hubby might like it. Actually, it is extremely easy to delight him in terms of cakes. Yes, I’m a blessed one. Or maybe he is.Anyhow, I visited the webpage and simply followed the comprehensive instuctions that have been combined with nice photos of the procedure. It just makes life much easier. I can imagine that it is a bit of a effort to take pics in the midst of baking in the kitchen as you may normally have gross hands thus i pretty appreciate the time and energy she devote to make this post and recipe easily implemented.

With that in mind I am inspired to present my own, personal recipe in a similar way. Thanks for the idea.

I was tweaking the main formula create it for the taste of my loved ones. I have to mention it absolutely was a terrific outcome. They prized the flavor, the thickness and loved getting a delicacy such as this in the middle of a hectic workweek. They ultimately asked for more, more and more. Thus next time I am not going to make the same mistake. I’m likely to double the quantity .

You can find the original chicken quiche and more at SunCakeMom


Put flour, butter, egg, salt and the water medium size bowl.

Work the butter and egg into the flour until it comes together by hand. A lot depends on the moisture content of the flour. If the dough is too dry and flaky, pour a little bit more water over the mixture. If it still sticks to the bowl or onto our hands after ten minutes of kneading then add a bit of more flour to it.

On a lightly floured surface, roll the dough into a circle shape, the size of our baking tray.

Place dough onto the tray, fit or tweak it if needed.

Put a heavy round object on top of the dough to keep the crust down or use pie-weights if available.

Place it in the pre-heated oven for 15 minutes until the crust hardens then remove the weight.

Poke the dough with a fork.

Put it back into the oven for another 10-15 minutes until slight golden brown spots starts to emerge at the sides.

When it is done, take tray out. Meanwhile the crust is baking, prepare the filling.


Pour oil into a saucepan, heat it up and add the diced onions with half of the salt.

Saute the onion until it gets a glassy / translucent look on high heat for about 5 minutes.

Lower the heat to medium – low and caramelize the onions for about 15 – 20 minutes.

When the nice looking golden brown spots are largely apparent, add garlic, chicken and increase the heat.

Sprinkle another part of the salt on top then saute the chicken until all sides turn white for about 5 – 10 minutes.

Beat the eggs while mixing in the cream and milk. Optionally cheese can be added and cream or milk can be substituted with one another.


Place the chicken pieces onto the pie crust.

Pour the egg-milk-cream mixture on top.

Apply crust protector around the crust, especially if it already has a golden brown color.

Place the chicken quiche into the preheated 350°F / 180°C oven until the middle is set for about 20 – 30 minutes.

Categories: Recipes