This loaded quiche is packed with all the flavors of classic chicken cordon blue: chicken, ham and Swiss cheese. A brush of Dijon mustard right on the crust add a bit of sharpness to cut through the richness of the egg custard.
| Level: | Easy |
| Total: | 40 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 2 teaspoons Dijon mustard
- 1 frozen 9-inch deep-dish pie shell
- 1 cup shredded cooked chicken
- 3 slices Black Forest ham, chopped
- 1 scallion, sliced (white and green parts separated)
- 3 slices Swiss cheese, chopped
- 1 cup half-and-half
- 4 large eggs
- Kosher salt and freshly ground pepper
- 1 Persian cucumber
- 3 cups packed baby arugula (about 3 ounces)
- 1 tablespoon white wine vinegar
Instructions
- Put a rimmed baking sheet in the middle of the oven; preheat to 425˚ F. Spread the mustard on the bottom of the pie shell. Layer with the chicken, ham, scallion whites and cheese. Whisk the half-and-half, eggs, 1/2 teaspoon salt and a few grinds of pepper in a small bowl; pour over the filling in the pie shell. Gently stir the top of the mixture to make sure the filling is covered; sprinkle with the scallion greens.
- Carefully set the pie pan on the hot baking sheet. Bake until the filling is set, about 30 minutes.
- When the quiche is almost done, thinly slice the cucumber and toss with the arugula, vinegar and a pinch each of salt and pepper. Serve the quiche with the salad.
Nutrition Facts
| Calories | 560 |
| Total Fat | 35 grams |
| Saturated Fat | 14 grams |
| Cholesterol | 253 milligrams |
| Sodium | 833 milligrams |
| Carbohydrates | 33 grams |
| Dietary Fiber | 1 grams |
| Protein | 27 grams |
| Sugar | 4 grams |
Reviews
Unfortunately this was too runny. The flavors were good and I even baked it 10 minutes extra but the top was getting too dark. Bummer
Very easy and tasty! Might try to sneak in some veggies next time!
Was a great week night dinner. Very tasty!
So frickin’ easy and tasty! Leftovers did not last long. So good!
All was good
Delish!!!! I added one extra slice of cheese just for some more cheesy deliciousness, but I otherwise kept everything else the same. Just a note: I had to cook the quiche 12 more minutes than what the recipe called for (the recipe states about 30 minutes, and I had to cook mine for 42 minutes). After 30 minutes in the oven, I sliced into it, and the filling was VERY runny. We enjoyed this for dinner, but quiche is obviously amazing for breakfast, brunch, or lunch, too! Such a versatile dish. Will make again.
Excellent recipe! I did my own pie crust and baked it in am iron skillet.