Monday, December 26, 2011

Chicken and Goat Cheese Quiche

This quiche was one of the recipes I made for Christmas Dinner (lunch). I have a couple of varieties I make of this style quiche, but this was the first in which I used goat cheese. I loved the creaminess it added to the recipe, and I will be using it again in the future. It worked very well. This also reheats well in a toaster oven, & we had it again this morning for brunch. Enjoy.

Goat Cheese and Chicken Quiche

2 frozen deep dish Pie Crusts (or homemade pie crust)

1 diced yellow Onion

2  boneless Chicken breasts-chopped finely

2 tablespoons Olive oil

½ cup Sour cream

2 teaspoons Butter

1/2 tsp. Nature's Seasoning

1/2 cup Parmesan cheese

1 cup Mozzarella

1/8 cup Goat cheese   

1/8 cup fresh flat leaf Parsley-chopped

½ cup fresh Basil-minced

8 eggs

1 cup heavy Cream

Salt & Pepper to taste


Over medium heat, sauté olive oil, 2 tablespoons of butter, basil, parsley, and onions till golden brown. Add chicken, salt, pepper, and Nature’s Seasoning. Cook until well done & chicken is cooked through (about 7 minutes total). Remove from heat & set aside.

Whisk together eggs, crumble goat cheese & add the remaining ingredients. Whisk together. , & add chicken.  Split the mixture between 2 pie crusts. Bake at 375 for about 40 minutes. Cover edges of pie crust with egg wash, to prevent burning.

1 comment:

  1. Oh, I LOVE the flavors you used in this! I think the goat cheese would not only give it a creamy texture, but the pungency of it had to be outstanding in this! Thanks!