This time of the year has me thinking about the upcoming baking season. And what a better way to kick it off than with my recipe for Chicken Florentine Quiche. This was a favorite of my clients at my former bakery and cafe and I must say it continues to be a favorite here at home. Filled with all kinds of fresh from the garden ingredients, you and your family are sure to make this one your own.
ingredients
10 inch Pie Crust
3 grilled herbed chicken breasts, cut into small chunks
1 cup steamed, chopped spinach and baby kale
1/8 cup finely-chopped sun-dried tomatoes
1/4 cup feta cheese
Dried herbs (basil, thyme, oregano)
Granulated garlic (about 2 tablespoons)
Kosher salt and fresh ground black pepper
1/2 cup chopped onion, sauté in 1 tablespoon olive oil
3 cloves fresh chopped garlic
For Custard/Base :
8 eggs
2 cups heavy whipping cream
2 cups whole milk
1/2 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon nutmeg
Instructions
Begin by rolling out pie crust and placing in a spring form baking pan. Place rolled out crust in freezer and chill until firm. In the meantime, preheat oven to 350 degrees. Remove pie crust from freezer and line with parchment. Add to the parchment baking beads or dried beans. Place crust into preheated oven to blind-bake until edges begin to turn slightly brown. Remove beans and parchment and return pie crust to oven and bake until just done.
Remove crust from oven and wrap outside of pan with aluminum foil. This is help catch any spills. Begin to layer chicken and other filler ingredients, beginning with chicken, and continue until all has been placed in crust.
In a large mixing bowl, lightly beat together ingredients for custard and slowly put mixture over ingredients that have been layered in pan. Return quiche to oven and bake until done; about 45-50 minutes until done. To test doneness, insert a skewer or spend knife into center and if the skewer comes out clean, it is done. Remove from the oven and allow to rest for 10-15 minutes before cutting.
Serve with a green side salad.
Enjoy!
Deigratia,
Bonnie
