Monterey Chicken Quiche
A savory chicken and Monterey Jack quiche with spinach and crispy fried onions baked in a deep-dish pie crust.
Servings: 6 people
Ingredients
- 1 9-inch frozen deep-dish pie crust
- 1 cup cooked chopped chicken
- 1/3 cup frozen chopped spinach thawed and drained
- 1/2 cup French fried onions
- 3/4 cup shredded Monterey Jack cheese
- 1/4 cup sour cream
- 3 large eggs
- 1/4 teaspoon garlic powder
- salt to taste
- black pepper to taste
- 1 cup heavy cream or milk
Instructions
- Preheat the oven to 350ºF (175ºC).
- Place the frozen deep-dish pie crust on a baking sheet.
- Evenly spread the cooked chopped chicken, thawed and well-drained chopped spinach, and French fried onions in the bottom of the pie crust, then sprinkle the shredded Monterey Jack cheese on top.
- In a mixing bowl, whisk together the eggs, heavy cream (or milk), sour cream, garlic powder, salt, and black pepper until smooth.
- Pour the egg mixture over the chicken and cheese in the pie crust, making sure it distributes evenly.
- Bake the quiche in the preheated oven for about 60 minutes, or until the center is set and a knife inserted near the center comes out mostly clean.
- Let the quiche rest 5–10 minutes before slicing and serving.
Equipment
- Mixing Bowl
- Whisk
- 9-inch deep-dish pie dish (with frozen crust)
- Measuring Cups and Spoons
- Spatula
- Oven
- Cutting Board
- Chef knife
Notes
- I use rotisserie chicken, but any cooked chicken works.
- There is no need to thaw or prebake the frozen pie crust before filling.
- Substitute Pepper Jack cheese for more heat.
- Add chopped onion, bell pepper, or tomatoes if desired.
- Cover crust edges with foil if they brown too quickly.
- You can assemble the quiche ahead and refrigerate it overnight.