Friday, September 6, 2013

Chicken, Bacon and Capriko Cheese Quiche

Have I told you how much I love Capriko Cheese from Nordic Creamery?!?!  Last night I made this delicious quiche with it.  Now, granted, my tastebuds are still a little off from being sick but this got a stamp of approval from the boyfriend, but he also said, "It's good, but eggs are for breakfast.  Maybe you should make it with sausage patties".  The only adjustment I would have made was using white pepper, or a little more cayenne as this seemed a little bland, but you should adjust this to your tastes of course.





Servings: Serves 6  (or 8 if you wanted to serve it with a nice, big salad)


Ingredients:

1 cup Chicken Breast, cubed*
1/4 cup bacon crumbles
1 cup shredded Capriko Cheese (you can substitute another nutty, semi-hard cheese if unavailable)
1/3 cup finely chopped onions
4 eggs, beaten
2 cups half and half
1/2 teaspoon sea salt
1/2 teaspoon dried thyme leaves (I ground these a bit)
1/4 teaspoon black pepper
1/8 teaspoon Cayenne pepper
Dash Nutmeg
9” deep dish pie crust pastry (I genuinely like store bought, but if you want to make your own then by all means do so)

Directions:
Preheat oven to 425F.  Prepare pie crust according to package directions.  Sprinkle chicken, bacon, cheese and onions in pie crust. In medium bowl, whisk together eggs, half and half, salt, thyme and pepper.  Pour egg mixture over ingredients in prepared pie crust. Bake for 15 minutes. Reduce oven temperature to 300F. Bake uncovered until knife comes out clean, about 30 minutes. Let stand 10 minutes before serving.


I just love the way it looks all pretty in the crust before I pour on the egg mixture

*I used 2 Schwan's Chicken Breasts, which actually came out to be about 1 1/3 cup and I had egg left over.  If I had to do it over, I'd use just a cup.  You could also use a 10 oz can of chicken, or leftover chicken.

As I prepared it (I didn't not make subtractions for the egg mixture that was not used):
6 slices: 457 cals/slice
8 slices: 342 cals/slice

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