Mexican Chicken Quiche (And the original recipe!)

This recipe is actually a remix of one of my mom’s, Broccoli & Ham Quiche. Believe it or not, I haven’t actually made the original…the first time I made it I made Bacon & Onion Quiche, then the next time we discovered Campbell’s Nacho soup instead of the Cheddar Cheese soup and a new idea was born (thanks to Luke!). I’m posting the original recipe and then my revised version, as well as a basic pie dough recipe.

Mom’s Broccoli & Ham Quiche
4 eggs
1 can Campbell’s Cheddar Cheese Soup
1/2 c. cream
1 c. shredded cheddar or Jack cheese
1/2 c. diced hap
1/2 c. cooked chopped broccoli
1/4 c. chopped onion
Pie crust (recipe below)

Preheat oven to 350 degrees. Beat eggs until foamy. Add soup and cream. Mix in remaining ingredients and pour into pie crust. Bake for about 1 hour, until center is set.

Mexican Chicken Quiche
4 eggs
1 can Campbell’s Nacho Soup
1/2 c. cream
1 c. shredded cheddar cheese
1/4 c. chopped onion (optional)
2 chicken breasts, cubed and sauteed in butter and Tapatio hot sauce
Pie crust (recipe below)

Follow the same steps as the above recipe. To saute the chicken, melt a few tablespoons of butter in a skillet over medium heat and when it’s hot, drop the cubed chicken pieces in and saute until cooked through. Dash Tapatio hot sauce (or other sauce of choice) over, stir and then turn off the skillet. Mix up the other ingredients while the chicken is cooling and put it in last.

Basic Pie Dough (From Everyday Food Magazine)
2 1/2 c. flour, spooned and leveled, plus more for rolling
1 t. salt
1 t. sugar
1 c. (2 sticks) cold unsalted butter, cut into pieces
1/4-1/2 c. ice water

In a food processor, combine flour, salt and sugar; pulse briefly. Add butter, pulse until mixture resembles coarse meal. Sprinkle with 1/4 c. ice water. Pulse until dough is crumbly but holds together when squeezed. If necessary, add up to 1/4 c. more water, a tablespoon at a time.

By hand, mix dry ingredients, then add butter and use a pastry cutter or your fingers to make into a coarse meal. Sprinkle in the water, mix until crumbly but holds together when squeezed. If necessary, add up to 1/4 c. more water, a tablespoon at a time.

Divide dough in half, turn out onto two large pieces of plastic wrap. Wrap, then press into rounds 3/4″ thick. I refrigerate one for the quiche for an hour before using, and freeze the other one in a ziplock freezer bag for later.

This meal isn’t just for breakfast! We love it for dinner and we love trying variations of this recipe. It’s easy to mix up with different fillers and cheeses! Spinach is always a great companion to quiche…so are meats like ham and bacon. Sausage would be great too! Tell me what you try!

Download both quiche recipes!

Downloadable pie dough recipe

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