SPICY CHICKEN AND ONION QUICHE
This quiche is filled with sauteed onions, chicken, pepper jack, chipotle chile powder and dill.
Provided by Food Network Kitchen
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- For the crust: Put the flour, sugar and salt in a food processor fitted with a metal blade and pulse to combine. Add about a third of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas, 5 or 6 pulses. Add the vinegar. Then, while pulsing quickly a few times, add the ice water through the tube. Squeeze some dough between your fingers; it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. Pulse quickly; do not overwork the dough or the crust will be tough. Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten the dough into a thin round. Refrigerate for 1 hour.
- Lightly dust a work surface with flour. Then roll the dough on the floured surface into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes.
- Preheat the oven to 375 degrees F.
- Press a piece of foil over the chilled crust, then fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling.
- For the filling: Set a medium skillet over medium-high heat and add the olive oil. Add the onions and 1/2 teaspoon salt and cook, stirring occasionally, until tender, 6 to 8 minutes.
- Sprinkle the onions evenly into the crust. Combine the pepper jack and chicken in a medium bowl and sprinkle in an even layer over the onions.
- For the custard: Whisk together the half-and-half, eggs, chipotle chile powder, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl. Stir in the dill.
- Pour the custard over the filling. Lower the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
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Mariam Nakash
[email protected]This quiche was a good starting point, but I think I would make a few changes next time. I would use a different type of cheese, and I would add some vegetables to the filling.
Teresa Lane
[email protected]Overall, this quiche was okay. I think it could be improved with a few tweaks.
Shahmeer Prienc
[email protected]This quiche was a bit dry. I think I would add more milk or cream next time.
Ryan Macdonald
[email protected]I found this quiche to be a bit too spicy. I think I would use less chili powder next time.
Umairhassan Umairhassan
[email protected]The crust was a bit too doughy for my liking. I think I would use a different recipe next time.
Dithemo Otlaleng
[email protected]This quiche was a bit bland for my taste. I think I would add more spices next time.
William Le
[email protected]I loved this quiche! The crust was flaky and the filling was flavorful. I will definitely be making it again.
Valerie Camacho
[email protected]This quiche was easy to make and very tasty. I will definitely be making it again.
Apple Shop
[email protected]This quiche was delicious! I used a gluten-free crust and it turned out great.
Zaiyanu Ahmad k
[email protected]I made this quiche for a potluck and it was a hit! Everyone loved the flavor and the flaky crust.
Noor Wazir
[email protected]This quiche was a great way to use up leftover chicken. I also added some chopped spinach to the filling for extra nutrients.
Ilija Otter
[email protected]This quiche was easy to make and turned out delicious! I used a pre-made crust to save time, and the filling came together quickly. The chicken and onion were perfectly cooked, and the cheese was melted and gooey. I served it with a side of fruit sal
amtiz mughal
[email protected]I love quiche, and this recipe did not disappoint! The crust was flaky and the filling was flavorful. I added some diced red bell pepper to the filling for extra color and crunch.
Motiur Islam
[email protected]This quiche was a hit with my family! The crust was flaky and buttery, and the filling was packed with flavor. The chicken and onion were perfectly cooked, and the cheese was melted and gooey. I will definitely be making this again.
Emily Wells
[email protected]This quiche was easy to make and turned out great! I used a store-bought crust to save time, and the filling came together quickly. The chicken and onion were perfectly cooked, and the cheese was melted and gooey. I served it with a side salad for a
Asad Shab
[email protected]I'm not usually a fan of quiche, but this one was a game-changer. The spicy chicken and onion filling was incredibly flavorful, and the crust was perfectly cooked. I'll definitely be making this again.
LaToya Hawkins
[email protected]This quiche was absolutely delicious! The chicken and onion filling was flavorful and moist, and the crust was flaky and buttery. I will definitely be making this again.