Description
Hearty tex-mex chicken quiche blends robust southwestern flavors with classic French pastry techniques. Spicy peppers, tender chicken, and melted cheese create a satisfying meal that delights diners with complex regional charm.
Ingredients
Scale
- 5 large eggs
- 1 cup chopped cooked chicken
- 1 + ¼ cups (300 grams) shredded sharp cheddar cheese (divided)
- 1 cup half & half
- 10 oz (284 grams) Ro-tel diced tomatoes & green chiles (drained well)
- ½ cup (75 grams) sliced olives
- 1 ½ cups (180 grams) all-purpose flour
- ¼ cup (40 grams) diced red onion
- 4 tbsps cold butter (cut into cubes)
- 4 tbsps shortening
- 3–5 tbsps ice water
- ¼ tsp salt
- Salt and pepper to taste
Instructions
- Pastry Preparation: Blend flour and salt in a large bowl, then cut in cold butter and shortening until the mixture resembles coarse crumbs.
- Dough Formation: Gradually add ice water, mixing until the dough coheres, then shape into a disk, wrap in plastic, and chill for 30 minutes to relax the gluten.
- Crust Shaping: Roll the chilled dough into an 11-inch circle and carefully transfer to a 9-inch deep dish pie pan, crimping the edges decoratively.
- Filling Creation: Whisk eggs and half & half until smooth, then incorporate diced tomatoes, cheese, olives, onions, salt, and black pepper into a harmonious mixture.
- Assembly: Preheat oven to 400°F (204°C), pour the egg mixture into the prepared crust, distribute chicken pieces evenly, and top with remaining cheese.
- Baking Process: Bake for 45 minutes or until the center is set and no longer wobbles when gently shaken.
- Serving: Allow the quiche to rest for 5-10 minutes, then slice and serve warm alongside a crisp green salad for a complete culinary experience.
Notes
- Master Dough Chilling: Refrigerating the pastry dough for 30 minutes helps relax gluten, creating a more tender, flaky crust that’s less likely to shrink during baking.
- Prevent Soggy Bottoms: Par-bake the crust for 10 minutes before adding wet ingredients to ensure a crisp, golden base that doesn’t become mushy.
- Cheese Distribution Strategy: Layer half the cheese within the egg mixture and sprinkle the remaining on top for maximum flavor and a beautiful golden-brown surface.
- Temperature Check Technique: Use an instant-read thermometer to confirm the quiche is perfectly cooked – the internal temperature should reach 160°F (71°C) for food safety and optimal texture.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Lunch, Dinner
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 7
- Calories: 370
- Sugar: 2 g
- Sodium: 640 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 16 g
- Cholesterol: 210 mg