Description
This Monterey Chicken Quiche is a savory and satisfying dish featuring a flaky deep-dish pie crust filled with tender cooked chicken, spinach, crispy fried onions, and melted Monterey Jack cheese. Combined with a creamy custard of eggs, sour cream, and heavy cream, it’s baked to golden perfection, perfect for brunch, lunch, or a light dinner.
Ingredients
Scale
Pie Crust
- 1 (9-inch) frozen deep-dish pie crust
Filling
- 1 cup cooked chopped chicken
- ⅓ cup frozen chopped spinach, thawed and drained
- ½ cup French fried onions
- ¾ cup shredded Monterey Jack cheese
Custard
- 3 large eggs
- 1 cup heavy cream or milk
- ¼ cup sour cream
- ¼ tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC) to prepare for baking the quiche.
- Assemble Filling: Spread the cooked chopped chicken evenly on the bottom of the frozen deep-dish pie crust. Layer the thawed and drained chopped spinach evenly over the chicken, then sprinkle the French fried onions on top. Finally, top the mixture with the shredded Monterey Jack cheese.
- Prepare Custard Mixture: In a mixing bowl, whisk together the eggs, heavy cream (or milk), sour cream, garlic powder, salt, and black pepper until well combined. This mixture will create the creamy custard filling for the quiche.
- Combine and Bake: Pour the egg and cream custard mixture evenly over the chicken and cheese filling in the pie crust. Place the quiche on a baking sheet to catch any drips and bake in the preheated oven for 1 hour, until the filling is set and the top is lightly golden.
- Rest Before Serving: Remove the quiche from the oven and allow it to rest for 5 to 10 minutes before slicing and serving. This resting time helps the quiche to set and makes it easier to cut.
Notes
- Using frozen spinach requires thorough thawing and draining to prevent excess moisture in the quiche.
- French fried onions add a delightful crunch and savory flavor; avoid substituting if possible for best texture.
- Heavy cream yields a richer quiche, but milk can be used for a lighter version.
- Allowing the quiche to rest after baking enhances the texture, making it easier to slice cleanly.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
