Chicken Quiche Real Men Love Recipes

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EASY CHICKEN QUICHE



Easy Chicken Quiche image

Turn leftover chicken into this simple and gourmet chicken savory quiche. Shredded chicken, green onions, garlic, and Gouda cheese combine to make a perfect quick and easy dinner.

Provided by Fioa

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 50m

Yield 8

Number Of Ingredients 14

cooking spray
1 frozen puff pastry - thawed, unfolded, and lightly rolled
1 tablespoon Dijon mustard
1 tablespoon butter
1 cup chopped green onions
2 cloves garlic, chopped
1 ½ cups chopped cooked chicken
3 eggs
1 ½ cups heavy cream
1 teaspoon salt
½ teaspoon nutmeg
½ teaspoon ground black pepper
½ teaspoon Italian seasoning
2 cups shredded Gouda cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch pie dish with cooking spray.
  • Line the prepared pie dish with puff pastry, covering base and sides. Trim excess pastry. Brush bottom with Dijon mustard.
  • Melt butter in a saucepan over medium heat. Add chopped green onions and cook until tender, about 5 minutes. Add garlic and cook for 1 minute more. Mix in chicken, and cook for 1 minute more.
  • Whisk eggs, heavy cream, salt, nutmeg, ground black pepper, and Italian seasoning together in a bowl.
  • Layer 1/2 of the Gouda cheese over the puff pastry and top with chicken mixture. Pour in egg mixture. Sprinkle the remaining Gouda cheese on top.
  • Bake in the preheated oven until set and golden, about 25 minutes.

Nutrition Facts : Calories 520.3 calories, Carbohydrate 17.4 g, Cholesterol 180.2 mg, Fat 41.4 g, Fiber 0.9 g, Protein 20.2 g, SaturatedFat 20.5 g, Sodium 727.1 mg, Sugar 1.4 g

CHICKEN QUICHE REAL MEN LOVE



Chicken Quiche Real Men Love image

This recipe won 1st place in the RSC Lucky #13 contest. This quiche is more like a meat and vegetable pie with a cheese/egg custard holding it together. Because the chicken, onions and mushrooms are sauted to the point of carmelization the resulting flavors create a really tasty quiche. I hope you try it and that your family enjoys it as much as we did. This was so good the first time that I didn't make any changes and only needed to make it once, since no adjustments we necessary. My granddaughter who had never eaten any kind of quiche and was reluctant to try it, said after the first few bites, "OOOh, This is really good, I like this!" I hope you like it as well. This can easily be a main dish for dinner or for lunch. It is so full of meat and veggies that it is a meal in itself.

Provided by CarrolJ

Categories     Lunch/Snacks

Time 1h15m

Yield 1 pie, 5-7 serving(s)

Number Of Ingredients 14

8 tablespoons butter
2 chicken breasts, cut into small pieces
1 large chopped onion
5 baby portabella mushrooms (sliced)
10 fresh baby carrots (julienne'd makes about 1/2 cup)
1/2 cup broccoli, slaw
frozen spinach (5 ounces thawed & squeezed dry makes approx 1/2 cup)
1 (6 ounce) package Laughing Cow cheese
7 egg yolks (beaten)
8 ounces milk
1/2 cup freshly grated parmesan cheese
1 1/2 teaspoons salt (will be added in 1/2 teaspoon increments)
3/4 teaspoon black pepper (will be added in 1/4 teaspoon increments)
1 large unbaked pie shell

Steps:

  • Put the unbaked Pie crust in a 10 inch pie pan. Cover with plastic wrap and put aside.
  • Place 4 Tablespoons of the butter in a hot skillet.
  • Add the chopped chicken pieces and season with ½ teaspoon salt and ¼ teaspoon black pepper.
  • Cook until golden brown. Remove meat from pan and set aside on several layers of paper towels.
  • In the same skillet melt the other 4 Tablespoons of butter. Add the onions, the mushrooms,1/2 teaspoon of salt, and ¼ teaspoon of black pepper.
  • Cook onions and mushrooms until carmelized, by cooking them until they are golden brown. Remove from pan and add to the chicken.
  • Lightly partially cook the julliened carrots and the broccoli slaw in the skillet with any remaining drippings for about 2 minutes. Turn off heat.
  • Add the drained spinach, chicken, onions and mushrooms into the skillet which already has the carrots and broccoli slaw in it.
  • Add the remaining ½ teaspoon salt and the ¼ teaspoon black pepper. Gently toss the ingredients until the spinach is well mixed with the other ingredients.
  • Cream the Laughing Cow Cheese in a medium sized bowl. Add the egg yolks and the milk and mix as much as possible. (If some of the cheese stays in pieces that will be okay since they will end up on the top anyway.
  • Put the meat & vegetable combination into the pie crust lined pan.
  • Gently pour in the milk, egg cheese mixture.
  • Sprinkle the ½ cup of freshly grated parmesean cheese on top.
  • Bake 375 degrees for 40-45 minutes.

REAL MEN DO EAT QUICHE



Real Men Do Eat Quiche image

This is a delicious quiche. Another one of those church cookbooks, from Georgia, had this winning recipe.

Provided by out of here

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

1 (12 ounce) package frozen prepared spinach souffle, thawed
2 eggs, slightly beaten
3 tablespoons milk
2 teaspoons chopped onions
1 (4 1/2 ounce) jar sliced mushrooms, drained
3/4 cup cooked sausage, crumbled
3/4 cup cheddar cheese, grated
1 unbaked 9-inch pie crust

Steps:

  • Preheat the oven to 400 degrees.
  • In a large mixing bowl, combine spinach souffle, eggs, milk onion, mushrooms, sausage and cheese. Mix thoroughly.
  • Pour the mixture into the unbaked pie crust.
  • Put a baking sheet on the bottom oven rack. Place quiche on the middle rack of the oven. Bake 30-35 minutes, or until a knife inserted in center comes out clean.

MAKEOVER REAL-MAN QUICHE



Makeover Real-Man Quiche image

This quiche is one of my husband's favorites, probably because it has bacon. Sometimes I add sliced fresh white or baby portobello mushrooms and saute them with the onions for more "meatiness." The makeover version looks wonderful! - Ruby Hochstetler, Holland, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 2 quiches (8 servings each).

Number Of Ingredients 12

2 sheets refrigerated pie crust
8 bacon strips
2 large onions, chopped
8 large egg whites
4 large eggs
3 cups fat-free milk
3 cups shredded part-skim mozzarella cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup chopped sun-dried tomatoes (not packed in oil)
2 tablespoons cornstarch
1 teaspoon dried basil
1/2 teaspoon pepper

Steps:

  • On a lightly floured surface, unroll crusts. Transfer to two 9-in. pie plates. Trim crust to 1/2 in. beyond edge of plate; flute edges., In a large nonstick skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain and crumble. In the same skillet, saute onions until tender., In a large bowl, whisk the egg whites, eggs, milk, cheese, spinach, onions, tomatoes, cornstarch, basil and pepper. Divide between crusts. Sprinkle with bacon., Bake at 375° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 248 calories, Fat 13g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 378mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 1g fiber), Protein 13g protein.

TRUE LOVE CHICKEN



True Love Chicken image

Use any chicken pieces you like with this recipe - 2 pieces per person. Anyone who truly loves you will love you with garlic breath, too! This 'Tried and True Love Chicken' will excite your taste buds AND your friends (and keep the vampires away). It is made with tagliatelle, which is the Italian name for those 1/4 inch wide thin, flat, long strips of pasta better known elsewhere as fettucine. A pasta by any other name is still as tasty, so smell good and enjoy!

Provided by Adele H

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Yield 8

Number Of Ingredients 11

10 bulbs garlic, cloves separated and peeled
8 skinless, boneless chicken breast halves
1 tablespoon olive oil
1 tablespoon white wine
1 pinch ground black pepper
1 onion, chopped
1 teaspoon olive oil
2 tablespoons butter
2 (14.5 ounce) cans diced tomatoes
1 tablespoon chopped fresh rosemary
1 (8 ounce) package spinach tagliatelle pasta

Steps:

  • Preheat oven to 180 degrees F (81 degrees C).
  • Peel the garlic and crush to release juices. In a large skillet, sear the chicken in 1 tablespoon olive oil and white wine. Place all of the garlic in a lightly greased 9x13 inch baking dish and place chicken on top. Sprinkle a dash of ground black pepper over the top. Cover and bake in the preheated oven for 30 to 45 minutes, until the juices run clear.
  • In a medium skillet saute the onion in 1 teaspoon of olive oil and butter/margarine, until it is soft and golden. Add the tomatoes and your favorite fresh herbs to taste. Stir together and remove from heat.
  • To Make Pasta: Cook pasta in a large pot of salted boiling water about 8 to 10 minutes, until it is al dente. Drain and place pasta on a long, very shallow serving dish. Pour tomato sauce over it, then place baked garlic chicken pieces on top with some or all of the garlic. Serve.

Nutrition Facts : Calories 413.3 calories, Carbohydrate 47.4 g, Cholesterol 109.7 mg, Fat 8.3 g, Fiber 3.3 g, Protein 36.8 g, SaturatedFat 3 g, Sodium 346.3 mg, Sugar 5 g

CRUSTLESS CHICKEN QUICHE



Crustless Chicken Quiche image

"This is a very easy brunch dish that keeps well if there are leftovers." Thick and cheesy, it's near impossible not to enjoy this savory recipe! Susie Baumberger - Lancaster, CA

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 8

1 large sweet onion, chopped
2 tablespoons olive oil
2 teaspoons minced garlic
6 large eggs, lightly beaten
3/4 cup heavy whipping cream
2 cups cubed cooked rotisserie chicken
2 cups shredded cheddar cheese
5 bacon strips, cooked and crumbled

Steps:

  • In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. In a large bowl, combine eggs and cream. Stir in the chicken, cheese, bacon and onion mixture. Pour into a greased 9-in. deep-dish pie plate., Bake at 375° for 35-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 498 calories, Fat 39g fat (19g saturated fat), Cholesterol 337mg cholesterol, Sodium 696mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 31g protein.

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