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
Directions:
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.
