Chicken Almond Quiche
By Yankee Magazine|Oct 23 2009|
A light and fluffy chicken almond quiche, almost the consistency of a soufflé. The almonds create a fine surprise in texture. Bake in one 12-inch pan or use two 8-inch quiche pans. Cut into small portions, this dish also could be used as an appetizer. –The Merrill Magee House, Warrensburg, New York
Yield
Serves 8.
Ingredients
1/2 medium onion, sliced
1 tablespoon butter
4 eggs
2 cups half-and-half
Pinch each of pepper, curry powder, and ground nutmeg
1 unbaked 12-inch pie shell
1 chicken breast, poached* and cubed (or approximately 2 cups cubed, cooked chicken)
3 ounces Swiss cheese, grated or cubed
2 tablespoons sliced almonds
Instructions
Preheat oven to 350°F. Sauté the onion in butter until soft. Set aside. In a bowl beat the eggs, half-and-half, and seasonings and set aside. Arrange the sautéed onions on top of the pie shell. Layer in the chicken, Swiss cheese, and almonds. Pour the egg mixture over the layered ingredients.
Bake 40 minutes or until the top is lightly browned and the custard is set. Let the quiche rest 10 minutes before serving.
*Poach the chicken in a liquid containing water to cover, 6 black peppercorns, 1 tablespoon chopped parsley, 1/2 teaspoon dried thyme, and 1 teaspoon salt.
Our family loves this quiche. We have made it twice and each time it turned out perfectly. The egg mixture bakes up soooooo light and fluffy. I’m on a medical diet so I changed up the seasonings to accommodate using thyme, rosemary, and some fresh parsley. The kitchen smells heavenly while it’s baking. I serve it with a spring mix salad and fresh fruit to round out our meal. When I searched and found this recipe I was trying to replicate a chicken almond quiche served at my favorite tea room. This recipe is so much better than anything I‘ve ever been served there or in any other restaurant!