Cheese quiche with onions and chicken

Votes: 1

Time: 3 hours.
Complexity: easily
Servings: 6 - 8

This quiche is filled with sautéed onions, chunks of chicken, tangy pepper jack cheese, refreshing dill, and chipotle chili powder, which enhances the savory flavor of the cheese and adds a hint of smoke. Use any leftover cooked chicken, such as oven-baked or rotisserie chicken. The filling is spread on a half-baked crust, topped with a creamy mixture of light cream and eggs, and baked until set. Serve warm or at room temperature. It's perfect for brunch or dinner.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

1 and 3/4 cups premium flour + extra for work
2 tablespoons of sugar
0.5 tsp fine salt
165g chilled unsalted butter, diced
4 tsp apple cider or white vinegar
1/3 cup ice water + more as needed

Filling

1 tbsp. l. olive oil
1 cup thinly sliced onion
3/4 cup grated pepper jack cheese
0.5 cups shredded cooked chicken

Cream

1 and 1/4 cups light cream
3 large eggs
1/4 teaspoon chipotle chili powder
1 tbsp chopped fresh dill

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, grilled chicken, eggs, cream, apple cider vinegar, pepper jack cheese, chipotle pepper, dill

Cooking the dish according to the recipe:

Combine the flour, sugar, and salt in a food processor fitted with a metal blade. Add about a third of the chilled butter cubes and pulse until incorporated. Add the remaining butter and pulse on high until the butter is the size of peas, 5-6 times. Add the vinegar. Then, pulse briefly a few times, add the ice water through the tube.
Press a small amount of dough between your fingers; it should just hold its shape and not be wet. If the dough crumbles, add more ice water, a tablespoon at a time. Pulse several times, being careful not to overbeat the dough, or it will become tough. Wrap the dough loosely in a large piece of plastic wrap, then press firmly and flatten it into a thin disk. Refrigerate for 1 hour.

Lightly flour a work surface and roll the dough into a circle 28-30 cm in diameter and about 0.3 cm thick. Place the dough in a 22 cm pie pan, allowing it to overhang evenly. Fold the edges in and crimp. Refrigerate for at least 30 minutes.
Preheat oven to 190°C.
Press a sheet of foil onto the set dough, then fill the pie with pie weights, dried beans, or rice. Bake until the crust is set, about 20 minutes. Remove the foil and weights and bake until the crust is golden brown, another 5-10 minutes. Let cool slightly before adding the filling.
Filling:

Place a medium skillet over medium-high heat and add olive oil. Add the onion and 1/2 teaspoon of salt and cook, stirring occasionally, until softened, 6-8 minutes.

Spread the onions evenly over the crust. In a medium bowl, combine the grated cheese and chicken and spread evenly over the onions.
Cream:

In a bowl, whisk together the heavy cream, eggs, chipotle chili, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir in the chopped dill.

Pour the cream over the filling. Reduce the oven temperature to 175°C and bake until set, 35-50 minutes. Let cool for at least 30 minutes and serve warm or at room temperature.