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 recently have a little time, I had been surfing on the internet last week. Looking to find fresh, exciting tips, inspiring dishes that I have never tested before, to astonish my family with. Searching for a long time but could not find any interesting stuff. Right before I thought to give up on it, I discovered this yummy and simple dessert simply by chance. The dessert looked so scrumptious on its photos, it called for immediate actions.

It absolutely was not difficult to imagine how it’s created, how it tastes and how much my husband is going to enjoy it. Actually, it is extremely simple to please the guy when it comes to desserts. Yes, I am a lucky one. Or perhaps he is.Anyhow, I got into the website: Suncakemom and simply followed the step-by-step instuctions that had been accompanied by great snap shots of the process. It just makes life much simpler. I can suppose it is a bit of a inconvenience to take pics in the middle of cooking in the kitchen as you most often have gross hands thus i sincerely appreciate the time and energy she devote for making this blogpost .

Having said that I’m encouraged presenting my own formulas in the same way. Many thanks the idea.

I had been tweaking the initial recipe to make it for the taste of my family. Need to say it had been a great success. They enjoyed the flavor, the consistency and enjoyed getting a delicacy like this during a stressful week. They ultimately asked for lots more, a lot more. So next time I’m not going to make the same mistake. I am likely to twin the amount .

There are more chicken Quiche 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.

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