Disclosure: This is a sponsored post written by me on behalf of Goldrich Eggs. All thoughts and opinions are my own. #GoldrichYolk
A holiday breakfast or brunch wouldn’t be complete without a decadent quiche. This Chicken Cordon Bleu Quiche is a delicious twist on two popular French dishes!
I’ve mentioned before that my Mom was an exceptional baker! She was known for her moist and flavorful banana bread, her crisp buttery chocolate chip cookies, and for mad pie making skills.
Every year during the days leading up to Thanksgiving my Mom went on a pie making frenzy. You see, most years we went to my Aunt’s house for Thanksgiving and my Mom was assigned to bring pie, because, well no other pie would do!
My Mom would spend hours making the most picture perfect pies. Pecan pie, loaded with the finest Texas pecans. Pie with plump juicy blueberries. And of course creamy pumpkin pie.
From a young age I would sit and watch my Mom make her famous pies. Measuring and mixing the finest ingredients. Carefully rolling the dough into my great-grandmother’s pie plates. Beautifully crimping the edges of the dough and baking the pies to golden perfection; then carefully cutting that first piece.
Because of my Mom’s meticulous pie making, I have grown to love and have a great appreciation for pies of all sorts (a pie snob? No, just a pie connoisseur!) As I have gotten older (read: my palate has matured), I have grown to appreciate not only sweet pies, but savory pies, as well as, tarts and other delicacies in the ‘pie family’!
Despite being around all that pie growing up, one variety of pie (or tart, as some would say) that I did not experience until I was much older, was quiche. One bite of that rich egg custard, with plump, juicy veggies and that buttery, flaky crust~ well I was completely smitten! Since then I have eaten and made many sweet and savory pies, and while I am still trying to become a pie master, like my Mom, I am slowly perfecting my pie trade! 🙂
Like my Mom and her dessert pies, when I set out to learn how to make the perfect quiche, I knew I had to use the best ingredients. Freshly grated cheese, the finest meats, premium eggs, like new Goldrich eggs, and a buttery, flaky made from scratch crust.
Just like learning the proper milk to egg ratio for the perfect quiche, a beautiful crust is equally as important. Sure you could take a shortcut and use a store bought pie crust, but it wouldn’t be the same. A homemade crust is the only way to go, and while it may seem intimidating at first, check out my video below, for a step by step perfect quiche crust tutorial!
I love having a big breakfast or brunch whenever there is a special occasion, especially during the holiday season! A quiche is the perfect item to serve to out of town guests the after day Thanksgiving, when they want something besides turkey, or as a filling breakfast as they get ready to get on the road and head back home.
Quiche is super adaptable to your tastes, but I decided to do a twist on another popular French dish, Chicken Cordon Bleu. This hearty quiche is filled with not only chicken, but ham and Swiss cheese all baked into a rich and creamy egg custard and a gorgeous crust.
Chicken Cordon Bleu Quiche
by Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com
Prep Time: 15 minutes Cook Time: 30 minutes Serves: 6
A hearty quiche filled ham, chicken and Swiss cheese all nestled into a buttery, flaky crust.
Ingredients:
1 batch flaky butter pie crust (recipe below) or 1 store bought 9-inch pie crust
1 cup diced cooked chicken
1 cup diced cooked ham
1 cup Swiss cheese, grated
3 large Goldrich eggs
1 cup milk
1/3 cup heavy cream or half and half
½ teaspoon each salt and black pepper
1 tablespoon chopped fresh chives, plus more to garnish
2 teaspoons Dijon mustard
Directions:
Preheat oven to 400 degrees F. Spray 9-inch pie plate or tart pan with nonstick spray.
Roll out the quiche crust and press into 9-inch pie plate. Trim away any excess dough and flute or crimp the edges of the crust.
Sprinkle diced chicken, ham and grated cheese evenly over the bottom of the quiche crust. Set aside.
In a large bowl, whisk together eggs, milk, heavy cream, salt, black pepper, chives and mustard. Pour egg and milk mixture over the meat and cheese mixture.
Bake in preheated 400 degree F oven for 30-35 minutes or until crust is golden brown in color and filling is set.
Serve warm, at room temperature or cold with additional chopped fresh chives, if desired, for garnish.
Flaky Butter Pie or Quiche Crust
by Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com
Prep Time: 15 minutes Wait Time: 1 hour Yields: 1 large deep dish pie crust
A basic flaky, buttery crust for pies or tarts.
Ingredients:
1 ¼ cup unbleached all-purpose flour
¼ teaspoon salt
8 tablespoons cold butter, cut into pieces
2 tablespoons ice water
Directions:
Combine flour, salt and butter in a large food processor. Blend until mixture is coarse and crumbly. Add ice water and pulse several times, until dough comes together (additional water may be needed to form dough). Shape dough into a ball and wrap in plastic wrap. Refrigerate for one hour.
When ready to use, roll chilled dough onto lightly floured surface. Once rolled to approximately 1/4-inch thick, carefully lift and place in pie or tart pan, gently pressing in the bottom and up the sides of pan. Trim off excess dough and bake as directed for recipe.
Disclosure: This sponsored blog post was written by me on behalf of Goldrich Eggs. All thoughts and opinions are my own. Because of sponsors like Goldrich Eggs I am able to continue to bring you all the content I feature here.
It is amazing. a full meal for sure and loved by all who ate it.