I don't know if I've ever had a chicken quiche. Don't see why not, but I usually just put veggies in mine. Sometimes there's fish or pork, but it's usually vegetarian. I'm glad I remembered to buy milk. I want to say I tried using the powdered milk I keep in the pantry once, and it separated.
I forgot how good the pâte brisée is. That is definitely the crust you should use for any custardy pie. It stayed crisp until the quiche was finished, while most pastry crusts get soggy or stale by the third day.
Since everything in a quiche is pre-cooked, that makes this a good way to use canned or leftover chicken. I keep looking for ways to use the chicken I canned last year that isn't pot pie. So, here is an actual pie.
1 batch pâte brisée
1 Tb olive oil
*1/4 C diced onion
*1 clove garlic, minced
*1 bunch red chard, leaves only, finely chopped
*1 12 oz can chicken, drained or 2 C shredded leftover chicken
1/4 tsp white pepper
1/4 tsp celery salt
1/2 tsp dried tarragon
3 eggs
1 C milk
4 oz Swiss or Havarti cheese, shredded
1. Make the pastry, roll out, and shape in an 8" or 9" pie tin. Full disclosure, I was using a 7" to make four servings (and one baby for a snack one day), and have adjusted the quantities here to a six-serving pie. Place the pie tin in the freezer while you work on the filling, at least half an hour.
2. In a medium skillet, heat the oil over medium heat. Add the diced onion and garlic. Cook until softened, about 5 minutes.
3. Add the chard and chicken. Cook until the chard is thoroughly wilted and the chicken is heated through. Set aside.4. Preheat oven to 375º. In a bowl, whisk together eggs, milk, pepper, celery salt, and tarragon.5. Set the pie tin on a rimmed baking sheet, in case of overflow. Add half of the filling. Sprinkle with half of the cheese. I bought slices, so they're just torn up and strategically distributed. Add remaining filling and cheese.6. Slowly pour egg mixture over the filling, then let it sit up to five minutes. It will gradually sink in. Bake 30 minutes. Rotate for even cooking and reduce the heat to 350º. Bake an additional 15-20 minutes, until it passes the toothpick test. Allow to rest at least 15 minutes before slicing. May be served warm, room temperature, or chilled. I prefer warm.Makes 1 8" or 9" quiche, about 6 servingsDifficulty rating :)