Chicken Egg Pie Recipe

5 4 6
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Chicken Egg Pie Recipe

Read Reviews
5 4 6
Publisher Photo
"My son, Will, has been making this breakfast quiche since he was 5," reports Judy Bedell from their ranch near San Miguel, California. "He thought quiche was a funny name and said it should be named 'chicken egg pie', which is what we've called it ever since."
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Bake: 40 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Bake: 40 min.

Ingredients

  • 1 tube (8 ounces) refrigerated crescent rolls
  • 2 cups (8 ounces) shredded cheddar cheese, divided
  • 1/2 pound bacon, cooked and crumbled
  • 1 cup cubed fully cooked ham
  • 4 eggs, lightly beaten
  • 1/3 cup milk
  • Salt and pepper to taste

Directions

Unroll crescent dough; separate into triangles. Arrange in a greased 9-in. pie plate, forming a crust; seal seams and perforations. Sprinkle with 1 cup cheese, bacon and ham.
In a large bowl, whisk the eggs, milk, salt and pepper. Pour over ham. Sprinkle with remaining cheese. Cover edges of crust loosely with foil.
Bake at 350° for 20-25 minutes. Remove foil. Bake 20 minutes longer or until a knife inserted in the center comes out clean. Yield: 6-8 servings.
Originally published as Chicken Egg Pie in Quick Cooking November/December 1999, p43

Nutritional Facts

1 piece: 337 calories, 23g fat (11g saturated fat), 155mg cholesterol, 802mg sodium, 13g carbohydrate (3g sugars, 0 fiber), 18g protein.

  • 1 tube (8 ounces) refrigerated crescent rolls
  • 2 cups (8 ounces) shredded cheddar cheese, divided
  • 1/2 pound bacon, cooked and crumbled
  • 1 cup cubed fully cooked ham
  • 4 eggs, lightly beaten
  • 1/3 cup milk
  • Salt and pepper to taste
  1. Unroll crescent dough; separate into triangles. Arrange in a greased 9-in. pie plate, forming a crust; seal seams and perforations. Sprinkle with 1 cup cheese, bacon and ham.
  2. In a large bowl, whisk the eggs, milk, salt and pepper. Pour over ham. Sprinkle with remaining cheese. Cover edges of crust loosely with foil.
  3. Bake at 350° for 20-25 minutes. Remove foil. Bake 20 minutes longer or until a knife inserted in the center comes out clean. Yield: 6-8 servings.
Originally published as Chicken Egg Pie in Quick Cooking November/December 1999, p43

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Reviews forChicken Egg Pie

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MY REVIEW
passitdown User ID: 3582532 28537
Reviewed Nov. 26, 2013

"I have been making this for over ten years and it is always wonderful. I love the flavor of the crescent roll crust running together with the ham, egg, and cheese. I usually do not add bacon, it is just as good either way and it is always quick and easy."

MY REVIEW
farmlawrence User ID: 315126 28509
Reviewed May. 1, 2012

"My family loves this quiche! It is so simple to make and has a nice flavor. I usually use a refrigerated pie crust instead of the crescent rolls because I normally have that on hand. Yummy!"

MY REVIEW
ajoyfl User ID: 5521522 28478
Reviewed Oct. 20, 2010

"quick and easy, great for using up leftover ham"

MY REVIEW
kdlovin User ID: 3336488 36684
Reviewed Aug. 16, 2008

"My mom and I used to make this when I was younger. I am now living on my own and cook for my friends all the time. Just a few days ago I remembered this recipe and couldn't remember where it came from. So the search was on my mom told me that it came out of a Taste of Home like she knew it all along! Well this used to be one of my favorite meals for any time and i intend on making it some of my friends favorites too!"

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