Crustless Chicken Quiche Recipe
- 1 large sweet onion, chopped
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 6 eggs, lightly beaten
- 3/4 cup heavy whipping cream
- 2 cups cubed cooked rotisserie chicken
- 2 cups (8 ounces) shredded cheddar cheese
- 5 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
- 1. 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.
- 2. Bake at 375° for 35-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6 servings.
1 piece: 498 calories, 39g fat (19g saturated fat), 337mg cholesterol, 696mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 31g protein.
Reviews for Crustless Chicken Quiche
"This turned out great. I made half the recipe in a 8.5"/1qt. pie dish. I added 1c. of precooked broccoli florets that I chopped even smaller. I used just 1T. bacon bits but I'll leave those out next time. I used 1/2c. finely shredded mozzarella cheese and 1/2c. of one called Fiesta Blend, which is a mixture of four cheeses. I used half a can of drained white meat chicken breast that I shredded. The recipes uses no salt or pepper so I added 3/8t. salt and 1/4t. pepper and it's the?right amount. I used 1/2c. heavy cream. I didn't precook onion with garlic. I used just 1T. finely chopped white onion and used a scant 1/8t. garlic powder. Mine baked in 25 minutes. Because this didn't have much liquid in it it's not watery and is very firm, which is how I prefer quiche to be. I'll definitely make this again, minus the bacon bits."
"This was absolutely delicious! Everyone loved it and wanted more."
"This was very good and my family loved it. Fixed as a side dish to pancakes."
"This was okay, but if I make it again I think I'd add a half can of well drained Rotel just for a little more flavor."
"My family loved this. I used half and half and it was delicious!"
"This was incredible! The smell while baking... the flavor was just wonderful! I got made fun of when I said it was crustless BUT when they tried it, they LOVED it....I will definitely make it again!"
"Made this recipe for a ladies' brunch. It was a huge success with many, many requests for the recipe. Followed the recipe exactly."
"I used leftover roasted lemon chicken, but followed the recipe exactly for everything else. It seemed a little dry and bland to me; I like the idea of adding spinach, mushrooms and/or tomato. I might add some salsa on top of the leftovers to see if that will perk it up."
"My husband absolutely dislikes quiche's, but he loved this one."
"I love this recipe! I usually use green onions and use 1 1/2 tsps of garlic"
"I made this for a Mother's Day brunch last year paired with rosemary apricot bread. It was a delicious meal."
"Very good recipe. I didn't use the whole onion and I used Extra large eggs since that what I had on hand otherwise made exactly as is. Will make again."
"A little dry. Will play with it because it's a solid recipe. I think the mushrooms and spinach might do the trick."
"Loved this recipe, I to made alterations, try adding spinach and fresh mushrooms. Made for the girls I work with it was so good. deb76"
"I LOVE this recipe!! I used onion powder, but that was the only alteration--it was so yummy. My husband doesn't normally like quiche, but he loved thie!"
"I made this quiche the other night, with a few "alterations". It was very yummy. I did not have bacon, so I omitted that and I did not have whipping cream so I just used 1% milk instead. It still set well and I'm sure the fat was cut down by a lot! :) Also, I added fresh mushrooms and tomatoes for a little extra flavor. I did not put in a whole onion either, that always seems like so much! The flavor was delicious though... I love how you can add and subtract different flavors to quiches and they are always so yummy! The chicken I used was just cooked chicken breast, not rotisserie chicken."
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.