Along with chunks of rotisserie chicken, this hearty quiche is chock full of nutty Gruyere cheese and a little savory onion. If you are looking for a substantial lunch or a light dinner that won’t leave you feeling guilty, this is the one-pan meal for you.
We chose to cook this quiche in a springform pan. It’s easy to use and since you can remove the sides after it has cooked, makes the quiche easy to cut into sliced once baked. You can also use a regular pie plate or even a cake pan—just choose one that is 9 inches in diameter.
Baking the pie crust prior to filling it is essential. It creates the flaky and crispy pastry base that you want in a quiche. If you don’t bake it ahead of time then the egg custard will combine with the crust and create a very soggy bottom.
This quiche is a great way to use up leftover rotisserie chicken. You can also use leftover baked chicken or any combination of chicken breast and thigh meat. Just shred it up and whisk it in!
- For the Basic Pastry Dough:
- 2 cups flour
- 2/3 cup butter (unsalted)
- 1 teaspoon salt
- 2 to 3 tablespoons water (ice cold)
- For the Quiche:
- 6 large eggs
- 2/3 cup heavy cream
- 1 cup whole milk
- 1/2 cup Gruyere cheese (shredded)
- 1 cup rotisserie chicken (shredded)
- 1 small yellow onion (thinly sliced)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon parsley (chopped)
Note: while there are multiple steps to this recipe, this quiche is broken down into workable categories to help you better plan for preparation and cooking.
Prepare the Crust
Gather the ingredients.
Pulse the butter and flour together until you have pea-sized crumbs. Gradually add in the ice water until the dough forms soft crumbs that you can squeeze together to form dough.
Form the dough into a large disk, wrap in plastic wrap and place in the refrigerator for at least 20 minutes or up to 3 days.
Prepare the Filling
Gather the ingredients. Preheat the oven to 400F.
On a well-floured, clean surface, roll out the pastry dough into a large circle, about 16 inches across.
Roll up the pie dough and lay it over the top of a 9 inch springform pan. Press the dough into the bottom of the pan and the sides. Prick the bottom of the crust with a fork a few times.
Place a large piece of parchment over the top of the pan. Press it into the pan and pour the pie weights on top of the parchment to completely weigh it down.
Bake in the oven for 15 minutes or until lightly golden. Remove the pie weights and parchment paper and place the crust back in the oven for another five minutes.
Lower the oven temperature to 350F.
Whisk together the eggs, heavy cream, and milk until completely combined and smooth. Fold in the chicken, Gruyere cheese, onion, salt and pepper, and parsley.
Pour the custard into the cooled pie crust and bake for about 30 minutes or until lightly golden and puffed. You can check for doneness by inserting a knife into the center. If it comes out clean, then it’s done. If the top of the quiche looks mostly firm, this is also an indication that it is done and you don’t have to agitate the quiche, which reduces its puffiness.
Remove the springform ring and cut and serve immediately!