• Chicken and Herb Quiche

    I’ve been hooked on quiche for years, long before the Real Men book made it a fashionable dish. This chicken and herb is one that we really enjoy…actually, I love this one…and the sky is the limit as to what you can actually add to my list of ingredients.

    I really prefer the springform pan for a thicker quiche; however, today I need two so I am using pie plates.

    I really prefer the springform pan for a thicker quiche; however, today I need two so I am using pie plates.

    This quiche is light enough for any luncheon and yet hearty enough for dinner.

    This quiche is light enough for any luncheon and yet hearty enough for dinner. The green that you see in this photo is onion tops and fresh oregano.

    Yummy!

    Yummy!

    On the left is the hash brown crust and on the right is my crustless slice.

    On the left is the hash brown crust and on the right is my crustless slice.

    Ingredients For Crust

    Frozen Hash Browns, 30 ounces*
    1 Medium Onion, grated
    2 Eggs, beaten
    Salt

    *If you grate fresh potatoes, you will need about 3 large ones. I used a 30 ounce package, and that gives me a 9″ pie plate and my baby springform pan. Be sure to use enough salt, garlic salt, or whatever seasonings you enjoy so that you crust will have a taste your family will enjoy. Of course, if you are a carb watcher as I am, this makes a wonderful crustless quiche.

    Preparation For Crust

    Preheat oven to 350 degrees.

    1. Allow hash browns to thaw on paper towels. Squeeze ALL moisture from them.

    2. Grate onion or use food processor grater blades. Squeeze ALL moisture from it.

    3. Stir together all crust ingredients.

    4. Butter a pie pan. Pat hash brown mix onto the bottom and sides of pan. (Normally, I  use a springform pan but today, I am going to use a regular pie pan.)

    5. Bake until done, about 20 minutes. (I actually had to cook  for 30 minutes today. Go figure!)

    6. Remove from the oven and allow to cool while you prepare the filling.

    Ingredients For Quiche*

    1 Tablespoon Olive Oil
    1 Medium Onion, Diced
    Green Onion Tops, to taste
    Garlic Salt
    8 Eggs
    1 Cup Half and Half
    1 Cup Heavy Cream
    1 Baked Chicken, diced and well seasoned
    Oregano, because I have it growing but choose your own favorite.
    Salt
    2 Cups Shredded Mozzarella
    Salt
    Nutmeg, I use 1-2 teaspoons.*

    *There is a wonderful little quiche “bar” in Savannah that can top any quiche I’ve ever had. After some days of gorging on my favorites, I finally realized that it was the hint of nutmeg that made the quiche so very good. I did not do it today, but I really like to add mushrooms and black olives to this recipe.

    Preparation For Quiche

    Preheat oven to 350 degrees.

    1. Beat eggs, half and half, and cream.

    2. Saute onion and onion tops in olive oil and garlic salt till almost done. Add to egg mixture.

    3. Stir in chicken, oregano (or whatever spices you use), and cheese. When stirred well, add nutmeg and stir in gently.

    4. Pour into the hash brown crust.

    5. Bake for 1 hour or until the middle sets. Continue to bake as needed, checking every 5 minutes. Mine took about 1 hour 20 minutes.

    The top should not burn, but it will be well browned.

    About Fredda Jones

    Fredda Davis Jones was raised “in the country” in Comanche County and learned very early that creativity and innovation are traits that can flourish even in small-town Texas and that with enough effort, indeed nothing is impossible, including being married to the same man for over 40 years! Rickey and Fredda have 2 children, 5 grandchildren, and a crazy life that includes sitting in the bleachers several times a week. The rest of her time is spent creating great content for texansunited.com and marketing small-town Texas.
    This entry was posted in Low Carb Recipes, Main Dish, Our Texas Recipes and tagged , , , , . Bookmark the permalink.

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