5 Simple Chicken Quiche Recipe
In this article we have collected for you the best recipes for Chicken Quiche Recipe among them you will find exactly what will please you, you can choose by cooking time, calories or simply by appearance. This dish is perfect to please yourself and your friends, it does not take much time and effort, so it is in the top favorite dishes of many of my friends! Bon appetit!
Quiche Lorraine is a French tart with a filling made of cream, eggs, and bacon or ham, in an open pastry case. It was little known outside the French region of Lorraine until the mid-20th century. As its popularity spread, nationally and internationally, the addition of cheese became commonplace, although it was criticised as inauthentic. The dish may be served hot, warm or cold. Wiki
1.Homemade Cream of Chicken Soup
Homemade Cream of Chicken Soup
Ingredients
- 1 tbsp olive oil
- 50 g / 3.5 tbsp unsalted butter
- ½ cup / 75 g flour
- 1 garlic clove minced
- ½ small brown onion finely chopped
- 1 small carrot diced
- 1/2 red capsicum/bell pepper finely chopped
- 1 small celery stick diced
- 2 cups / 500 ml chicken stock / broth preferably low sodium
- 3 cups / 750 ml milk any fat %
- ½ tsp salt
- ¼ tsp EACH garlic powder onion powder, dried thyme, black pepper (“Spices”)
- 3/4 cup frozen peas
- 1 cup cooked chicken diced or shredded
- Croutons:
- 2 slices white bread cut into cubes
- Olive oil spray
- Salt
Instructions
- Oil is heated in a big pot at a medium-high heat. When partially transparent but not browned, add onion and garlic and simmer for 2 minutes.
- For one minute, sauté the carrots, celery, and capsicum to soften them.
- Add and melt the butter. Next, stir continuously for 1 minute after adding the flour and mixing until it is combined.
- Add the broth, stir to combine, then stir in the milk. Add salt, spices, chicken, and peas after mixing everything together.
- Simmer while stirring occasionally to prevent the bottom from sticking. It will thicken for 4 to 5 minutes as it warms up. Keep it from bubbling.
- Adjust salt and pepper once the consistency is to your liking. Pour into bowls and, if preferred, top with croutons and fresh thyme.
- Croutons: Lightly oil the croutons, season with salt, and bake for five minutes at 180°C (350°F) or until golden and crunchy..
Notes
I don't use condensed soup to create casseroles or pasta bakes, therefore I don't use it for those things either. So I deleted that recipe and replaced it with a brand-new, homemade version of this cream of chicken soup dish. However, if you're interested in the recipe for condensed chicken soup, click here to access it.
2. Fill it out - This is great with more vegetables and cooked noodles or rice added to the soup.
3. Storage - Leftovers can be kept in the freezer for three months or the refrigerator for four days (thaw then reheat). If necessary, add a little water to loosen the soup.
Nutrition Facts
4 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 385 | |
| % Daily Value* | ||
| Total Fat 32 g | 50 % | |
| Saturated Fat 18 g | 88 % | |
| Trans Fat 0 g | ||
| Cholesterol 175 mg | 58 % | |
| Sodium 323 mg | 13 % | |
| Total Carbohydrate 6 g | 2 % | |
| Dietary Fiber 1 g | 2 % | |
| Total Sugars 2 g | ||
| Includes – Added Sugars | ||
| Protein 17 g | 34 % | |
| Vitamin D 1 Вµg | 5 % |
|---|---|
| Calcium 245 mg | 24 % |
| Iron 1 mg | 6 % |
| Potassium 196 mg | 4 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: low Carb * sugar Conscious * keto Friendly * peanut Free * tree Nut Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * sesame Free * lupine Free * mollusk Free * alcohol Free * sulphite Free
| Fat | 32 g | 50 % |
|---|---|---|
| Saturated | 18 g | 88 % |
| Trans | 0 g | – |
| Monounsaturated | 11 g | – |
| Polyunsaturated | 2 g | – |
| Carbs | 6 g | 2 % |
| Fiber | 1 g | 2 % |
| Total Sugars | 2 g | – |
| Added Sugars | – | – |
| Protein | 17 g | 34 % |
| Cholesterol | 175 mg | 58 % |
| Sodium | 323 mg | 13 % |
| Calcium | 245 mg | 24 % |
| Magnesium | 24 mg | 6 % |
| Potassium | 196 mg | 4 % |
| Iron | 1 mg | 6 % |
| Zinc | 2 mg | 17 % |
| Phosphorus | 270 mg | 39 % |
| Vitamin A | 276 Вµg | 31 % |
| Vitamin C | 3 mg | 3 % |
| Thiamin (B1) | 0 mg | 6 % |
| Riboflavin (B2) | 0 mg | 22 % |
| Niacin (B3) | 2 mg | 15 % |
| Vitamin B6 | 0 mg | 15 % |
| Folate (Equivalent) | 32 Вµg | 8 % |
| Folate (Food) | 26 Вµg | – |
| Vitamin B12 | 1 Вµg | 30 % |
| Vitamin D | 1 Вµg | 5 % |
| Vitamin E | 1 mg | 6 % |
| Vitamin K | 30 Вµg | 25 % |
Source: https://www.allrecipes.com/recipe/262464/easy-chicken-quiche/
Also interesting about Chicken Quiche
What can be a substitute for cream of chicken soup?
Sour cream is an excellent substitute for cream of chicken soup when you’re pressed for time and don’t have any soup in the pantry. Although it won’t taste particularly like chicken, adding one cup of sour cream will give the dish the same consistency and amount of body as adding one can of cream of chicken soup.
Is chicken broth the same as cream of chicken soup?
Is the difference between cream of chicken and chicken broth negligible? However, the texture of cream of chicken is not at all like that of chicken broth, which has a flavor that is quite similar to cream of chicken. When compared to cream of chicken, chicken broth is far more watery and has a considerably thinner consistency overall, whereas cream of chicken is often rich and creamy.
2. Chicken & Bacon Quiche
Chicken & Bacon Quiche
Equipment
- pie pan 9"
- pie server
- Mixing Bowls
- Ingredients
Ingredients
- 4 eggs
- 1.5 cup Milk
- 1.5 cups cheeses mixed I used mozzarella, parmesan, sharp white cheddar, colby jack Any cheese you have in the house will work 340 ml
- 1 cup diced or shredded chicken
- 4 slices bacon crisped I make extra and freeze so that I always in the freezer
- ½ cups spinach
- 2 teaspoon Salt
- 1 teaspoon Pepper
- 1 pinch pinch freshly grated nutmeg
- 1 refrigerated pie crus
Instructions
- Single pie crust pastry
- Butter should be cubed. Go back to the refrigerator for a little while to re-chill.
- One chilled pie crust
- Salt, flour, and shortening should be added to the food processor bowl. Insert cold butter. Process until pea-sized balls of shortening form.
- Water should be added one tablespoon at a time until the dough begins to clump. Do not run continually, pulse.
- For about an hour, chill the dough. Roll the dough into a 12-inch circle on a board dusted with flour. Put the crust in the pie pan. Sharpen edges. To make a blind baked crust
- Larger than the pie plate, cut a piece of parchment paper or waxed paper.
- Spread pie weights out equally over the crust. (To hold the crust in place if you don't have pie weights, use a bag of dried beans.)
- At 350°F/180°C, prebake the crust for around 30 minutes. Take out of the oven. Beans or pie weights must be removed.
- In order to utilize beans as pie weights, place them in a quart canning jar and store.
- To make a quiche filling
- Combine milk, eggs, salt, and pepper. Mix thoroughly after adding the bacon and shredded cheese.
- 4 eggs, 1.5 cups milk, 4 crisped bacon slices, and 1.5 cups mixed cheeses I used mozzarella, parmesan, sharp white cheddar, and colby jack. I sauteed spinach in a small skillet with 1 teaspoon of olive oil until it was barely wilted. On paper towels, drain. Blend in the eggs.
- 1/2 cup spinach
- To the egg mixture, add the remaining ingredients.
- Chicken diced or shredded, half a cup of spinach, two teaspoons of salt, one teaspoon of pepper, and one pinch of freshly grated nutmeg.
- Avoid overfilling to prevent the filling from spilling when baking.
- Bake for about 60 minutes at 350°F. The middle of the egg can wiggle slightly when shook from side to side, but the egg should be set. Put any remaining filling in a ramekin and bake it for about 30 minutes, or until it is set.
Notes
Reheat for roughly 60 seconds in the microwave.
Avoid freezing leftovers.
Quiche should be baked on a baking sheet with a rim so that any drips don't ruin your oven.
Nutrition Facts
6 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 514 | |
| % Daily Value* | ||
| Total Fat 37 g | 57 % | |
| Saturated Fat 16 g | 78 % | |
| Trans Fat 0 g | ||
| Cholesterol 177 mg | 59 % | |
| Sodium 582 mg | 24 % | |
| Total Carbohydrate 24 g | 8 % | |
| Dietary Fiber 1 g | 3 % | |
| Total Sugars 3 g | ||
| Includes – Added Sugars | ||
| Protein 21 g | 43 % | |
| Vitamin D 2 Вµg | 11 % |
|---|---|
| Calcium 320 mg | 32 % |
| Iron 1 mg | 8 % |
| Potassium 276 mg | 6 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: low Carb * sugar Conscious * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * sulphite Free
| Fat | 37 g | 57 % |
|---|---|---|
| Saturated | 16 g | 78 % |
| Trans | 0 g | – |
| Monounsaturated | 13 g | – |
| Polyunsaturated | 4 g | – |
| Carbs | 24 g | 8 % |
| Fiber | 1 g | 3 % |
| Total Sugars | 3 g | – |
| Added Sugars | – | – |
| Protein | 21 g | 43 % |
| Cholesterol | 177 mg | 59 % |
| Sodium | 582 mg | 24 % |
| Calcium | 320 mg | 32 % |
| Magnesium | 31 mg | 7 % |
| Potassium | 276 mg | 6 % |
| Iron | 1 mg | 8 % |
| Zinc | 2 mg | 21 % |
| Phosphorus | 345 mg | 49 % |
| Vitamin A | 184 Вµg | 20 % |
| Vitamin C | 1 mg | 1 % |
| Thiamin (B1) | 0 mg | 12 % |
| Riboflavin (B2) | 0 mg | 34 % |
| Niacin (B3) | 3 mg | 18 % |
| Vitamin B6 | 0 mg | 18 % |
| Folate (Equivalent) | 46 Вµg | 11 % |
| Folate (Food) | 34 Вµg | – |
| Vitamin B12 | 1 Вµg | 41 % |
| Vitamin D | 2 Вµg | 11 % |
| Vitamin E | 1 mg | 6 % |
| Vitamin K | 14 Вµg | 12 % |
Source: https://www.binkysculinarycarnival.com/chicken-bacon-quiche/
Also interesting about Chicken Quiche:
Is cream of mushroom and cream of chicken the same?
In a pinch, you may substitute cream of mushroom for cream of chicken with fantastic results. Because it does not have a very dominant flavor, it may be used successfully with a wide variety of other foods. In addition to this, many households keep a supply of this pantry essential in their homes.
Which is better for soup chicken stock or chicken broth?
When you want to let the flavors of other ingredients to take center stage, broth is probably a better choice than stock since broth has a lighter, more delicate flavor while stock has a richer, deeper flavor and a more substantial texture.
3. Chicken Quiche | Classic French Quiche
Chicken Quiche | Classic French Quiche
Ingredients
- For pie crust:
- All-purpose flour – 220 gms 1 & ⅔ cup
- Unsalted butter – 140 gms 10 tbsp, chilled and cut into small cubes
- Granulated white sugar – 1 tbsp
- Salt – ½ tsp
- Ice water – 4 to 5 tbsp
- For the filling:
- Chicken thigh – 400 gms boneless & skinless
- Onion – 1 medium, finely chopped
- Garlic – 8 to 10 cloves minced
- Butter – 2 tbsp
- Olive oil – 2 tbsp
- Paprika – 1 tsp
- Dried basil – ½ tsp
- Dried oregano – ½ tsp
- Dried thyme – ½ tsp
- Salt and pepper to taste
- For the custard:
- Eggs – 4
- Heavy cream – 1 cup
- Milk – ¾ cup
- Grated smoked cheddar cheese – ¾ cup
- Salt and pepper to taste
Instructions
- I made quiche using a 2-piece tart pan for the pie crust. The tart pan is two pieces so the base can be simply removed and separated from the side ring. The only thing left to do is remove the side ring and serve the quiche after it has baked. Set aside the tart pan after lightly greasing the base and sides with butter or non-stick spray.
- Place the flour, salt, and sugar in the food processor and pulse a few times to incorporate. Use a whisk to mix if you don't have a food processor.
- Then add the butter and pulse once more for about 15 seconds, or until the mixture is crumbly and resembles coarse breadcrumbs. Don't worry if some larger pieces of butter are missing; it will just enhance the flavor of the pie crust.
- The ice water is then added, just a tablespoon at a time. All of the water may not be necessary. Once the dough begins to clump together when pinched, stop adding water. A firm ball of dough is not what you are searching for. Don't overwork the dough, please.
- If you're making this without a food processor, mix the flour and butter with your fingers (or a pastry cutter) rather than your palm since doing so could cause the butter to melt and prevent you from making the ideal pie dough that will remain buttery and flaky after baking.
- Turn everything out onto a surface that has been lightly dusted with flour after the butter and flour have been combined, and then gather it into a ball. Divide the dough in half, shape each half into a 5 inch (12 cm) disk, wrap each disk in plastic wrap, and chill for at least an hour or until the dough is stiff enough to roll out.
- You'll need one disk of pastry dough for this quiche. Put the dough on a lightly dusted surface once it has chilled sufficiently. To fit an 8 or 9 inch tart pan, roll out the pastry. Continue lifting up and twisting the pastry a quarter turn as you roll to keep it from adhering to the counter and to achieve uniform thickness. Additionally, to achieve a uniform thickness, always roll the pastry outward from the center. Take your pie pan, turn it over, and set it on the rolled-out pastry to make sure it is the proper size. About 2 inches (5 cm) more pastry should fit in your pan.
- Roll the pastry around your rolling pin once it has reached the correct size, dusting off any extra flour as you go.
- Use your fingertips to gently press the pastry into the bottom and up the sides of the pie or tart pan after gently unrolling it onto the top of the pan. As you heat your oven to prepare it for the pie crust's blind baking, chill it in the refrigerator.
- Preheat the oven to 218 degrees C in order to blind bake the crust (425 F). Fill the inside of the crust halfway with dry beans, grains, or baking weights before lining it with aluminum foil. The pie crust won't rise as a result of this.
- The pie dough should be blind baked at 218 C for 5 minutes.
- After lowering the temperature to 160 degrees C, remove the foil and the weight and bake the dish once more for 10 minutes (325 F).
- You're now prepared to add the quiche filling to your pie shell.
- Cut the chicken thighs into teeny, tiny pieces for the filling. I advise against using minced chicken or processing the chicken thighs in a food processor because the quiche will require a finer texture.
- Butter and olive oil should be added to a hot skillet. Add the minced garlic and onion after the butter has melted. Onions should become transparent and gently yellow during the medium-high heat sautéing of them.
- After that, add the chicken that has been chopped, and cook everything over medium heat while stirring occasionally. Cook the chicken throughly and to a golden brown color on all sides.
- Paprika, dried oregano, basil, and thyme are now added. Add salt and pepper to taste. Just add 2 more minutes of sautéed chicken after stirring to thoroughly combine all the herbs. Once the flame has been out, your chicken filling is prepared.
- In a big bowl, whisk together 4 eggs, cream, milk, salt, and pepper to make the custard. Make sure your mixture is homogenous.
- Finishing and Putting the Quiche Together:
- Set the oven to 160 °C for preheating (325 F).
- The blind-baked pie crust should be placed on a baking sheet before assembling the quiche since it will make it easier to place the tart pan in the oven and remove it after it is finished baking. Additionally, it will catch any drips so you won't need to bother about cleaning the oven later!
- Over the baked pie crust, evenly distribute the chicken mixture. Be sure to completely enclose the base.
- The egg mixture should now be carefully poured over the pie crust. For this activity, I used a ladle, which helps to distribute the custard mixture uniformly.
- The quiche will now be completely covered with the shredded cheese. Quiche recipes typically call for Gruyere cheese, but all I had in my pantry was smoked cheddar. To be really honest, I loved my quiche with the cheddar; however, if you want to be truly authentic, use Gruyere.]
- Bake the filled quiche for 40 to 45 minutes at 160 degrees Celsius, or until the edges are set but the middle remains somewhat wobbly. It will continue to cook even after you remove it from the oven.
- On a wire rack, let the quiche to cool. After the tart pan has cooled, remove the sides from the quiche that has been created, then hold the tart pan with one hand and press the side ring down. When it separates from the quiche and lands on your arm, the stunning zucchini and mushroom quiche is prepared for serving.
- Serve the delectable chicken quiche warm with a green salad on the side after cutting it into wedges. Enjoy!
| Amount Per Serving | ||
|---|---|---|
| Calories | 5,407 | |
| % Daily Value* | ||
| Total Fat 582 g | 895 % | |
| Saturated Fat 360 g | 1802 % | |
| Trans Fat 22 g | ||
| Cholesterol 1,681 mg | 560 % | |
| Sodium 2,169 mg | 90 % | |
| Total Carbohydrate 41 g | 14 % | |
| Dietary Fiber 3 g | 12 % | |
| Total Sugars 6 g | ||
| Includes 2 g Added Sugars | ||
| Protein 31 g | 62 % | |
| Vitamin D 11 Вµg | 76 % |
|---|---|
| Calcium 402 mg | 40 % |
| Iron 4 mg | 21 % |
| Potassium 589 mg | 13 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: low Carb * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free
| Fat | 582 g | 895 % |
|---|---|---|
| Saturated | 360 g | 1802 % |
| Trans | 22 g | – |
| Monounsaturated | 155 g | – |
| Polyunsaturated | 25 g | – |
| Carbs | 41 g | 14 % |
| Fiber | 3 g | 12 % |
| Total Sugars | 6 g | – |
| Added Sugars | 2 g | – |
| Protein | 31 g | 62 % |
| Cholesterol | 1,681 mg | 560 % |
| Sodium | 2,169 mg | 90 % |
| Calcium | 402 mg | 40 % |
| Magnesium | 61 mg | 15 % |
| Potassium | 589 mg | 13 % |
| Iron | 4 mg | 21 % |
| Zinc | 3 mg | 28 % |
| Phosphorus | 512 mg | 73 % |
| Vitamin A | 4,858 Вµg | 540 % |
| Vitamin C | 3 mg | 3 % |
| Thiamin (B1) | 0 mg | 36 % |
| Riboflavin (B2) | 1 mg | 64 % |
| Niacin (B3) | 6 mg | 36 % |
| Vitamin B6 | 0 mg | 35 % |
| Folate (Equivalent) | 155 Вµg | 39 % |
| Folate (Food) | 59 Вµg | – |
| Vitamin B12 | 2 Вµg | 90 % |
| Vitamin D | 11 Вµg | 76 % |
| Vitamin E | 17 mg | 116 % |
| Vitamin K | 65 Вµg | 54 % |
Source: http://www.flavorquotient.com/2020/07/chicken-quiche-classic-french-quiche-recipe/
Also interesting about Chicken Quiche
Does quiche need a prebaked crust?
And yes, as you’ll see, prebaking the quiche crust is very necessary in order to prevent a sticky pastry from developing. Prepare the oven to 450 degrees Fahrenheit. A circle of 12 inches in diameter should be rolled out from your handmade or store-bought chilled dough.
What cheeses are good for quiche?
Use this combination for the finest possible flavor: whole milk and heavy cream. If you like, you may use 1 cup of half-and-half for the whole milk. Cheese: Among the many varieties of cheese, some of the more popular ones include feta cheese, goat cheese, cheddar cheese, white cheddar cheese, Swiss cheese, and gruyere cheese.
4.Crustless Broccoli Quiche
Crustless Broccoli Quiche
Ingredients
- 2 tablespoons unsalted butter plus more for greasing the pan
- ½ cup chopped shallots from about 2 shallots
- 10 oz broccoli florets cut into 1-inch pieces or smaller
- 1 teaspoon salt divided
- 6 large eggs
- 1¾ cups heavy cream
- Pinch ground nutmeg
- ⅛ teaspoon cayenne pepper
- 1½ cups about 5 oz shredded Gruyère
Instructions
- Set an oven rack in the centre and preheat the oven to 325 degrees Fahrenheit. Butter up a 9-inch deep dish pie pan.
- In a sizable sauté pan over low heat, melt the butter. Add the shallots and simmer, stirring periodically, for about 4 minutes, or until tender and transparent. Avoid browning. Add the broccoli, 13 cup water, and 1/4 teaspoon of salt. Cook, periodically turning, over medium heat for a further 3 to 4 minutes, or until the broccoli is al dente and the water has evaporated. Place aside.
- Whisk the eggs with the cream, nutmeg, cayenne pepper, and remaining 1/4 teaspoon salt in a big bowl.
- In the bottom of the pie plate that has been prepared, equally distribute the broccoli and shallots. The Gruyère should be added on top. Over the cheese, pour the egg mixture.
- The custard should be set and the top should be golden brown after about an hour of baking. After cooling for approximately 10 minutes, cut into wedges and serve.
- Prepare in advance: This quiche can be prepared and chilled a day in advance. Simply reheat in the microwave for roughly a minute to rewarm individual slices. Cover the entire quiche with aluminum foil and reheat it for about 30 minutes in a 300°F oven, or until it is hot throughout.
- Freezer-Friendly Instructions: The cooled quiche may also be frozen for up to three months by wrapping it tightly in foil. About a day before serving, take the quiche out of the freezer, cover it with foil, and reheat it in a 300°F oven until heated throughout.
Nutrition Facts
6 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 466 | |
| % Daily Value* | ||
| Total Fat 42 g | 65 % | |
| Saturated Fat 24 g | 122 % | |
| Trans Fat 0 g | ||
| Cholesterol 317 mg | 106 % | |
| Sodium 485 mg | 20 % | |
| Total Carbohydrate 7 g | 2 % | |
| Dietary Fiber 0 g | 2 % | |
| Total Sugars 3 g | ||
| Includes – Added Sugars | ||
| Protein 17 g | 33 % | |
| Vitamin D 2 Вµg | 11 % |
|---|---|
| Calcium 341 mg | 34 % |
| Iron 2 mg | 8 % |
| Potassium 340 mg | 7 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: low Carb * sugar Conscious * keto Friendly * vegetarian * pescatarian * gluten Free * wheat Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free * kosher
| Fat | 42 g | 65 % |
|---|---|---|
| Saturated | 24 g | 122 % |
| Trans | 0 g | – |
| Monounsaturated | 13 g | – |
| Polyunsaturated | 3 g | – |
| Carbs | 7 g | 2 % |
| Fiber | 0 g | 2 % |
| Total Sugars | 3 g | – |
| Added Sugars | – | – |
| Protein | 17 g | 33 % |
| Cholesterol | 317 mg | 106 % |
| Sodium | 485 mg | 20 % |
| Calcium | 341 mg | 34 % |
| Magnesium | 34 mg | 8 % |
| Potassium | 340 mg | 7 % |
| Iron | 2 mg | 8 % |
| Zinc | 2 mg | 18 % |
| Phosphorus | 325 mg | 46 % |
| Vitamin A | 533 Вµg | 59 % |
| Vitamin C | 46 mg | 51 % |
| Thiamin (B1) | 0 mg | 7 % |
| Riboflavin (B2) | 0 mg | 33 % |
| Niacin (B3) | 0 mg | 3 % |
| Vitamin B6 | 0 mg | 19 % |
| Folate (Equivalent) | 67 Вµg | 17 % |
| Folate (Food) | 67 Вµg | – |
| Vitamin B12 | 1 Вµg | 40 % |
| Vitamin D | 2 Вµg | 11 % |
| Vitamin E | 1 mg | 10 % |
| Vitamin K | 3 Вµg | 3 % |
Source: https://www.onceuponachef.com/recipes/crustless-broccoli-quiche.html
Also interesting about Chicken Quiche:
How do you keep a quiche from getting soggy on the bottom?
Remove any excess moisture from the ingredients for the filling. If you want to avoid ruining your bottom crust with moisture, make sure any veggies you add to the filling are cooked all the way through. This is the primary cause of crusts becoming moist. Bake the crust without the filling: The best approach to guarantee a crust that is flaky and golden is to bake the pie crust on its own before adding the filling.
Do you bake quiche covered or uncovered?
Do you bake the quiche with the lid on or without it? You will cover your quiche with aluminum foil and bake it for the remaining 25 minutes of the whole baking time. You will expose it for the final ten minutes of cooking time so that the top may get a wonderful golden brown color.
