Chicken Cheddar Quiche
  • 1 frozen, unbaked pie shell
  • 4 eggs
  • 1/2 roasted red pepper, diced (about 1/4 cup)
  • 1 teaspoon dijon mustard (I used garlic dijon)
  • 1/2 teaspoon curry powder
  • 3-4 tablespoons milk
  • 1/2 cup cheddar cheese
  • 1 cup cooked chicken breast, chopped or shredded
  1. Preheat oven to 400F and set pie shell out to thaw slightly. Beat eggs with milk. Whisk in mustard and curry.
  2. Place and even layer of chicken in pie shell. Cover with cheese. Pour egg mixture over chicken and bake for about 40 minutes. Let rest for at least 20 minutes.
  3. NOTE: Our oven is a little slow, and I like my quiche well-done, so keep an eye on your quiche and remove it when it's reached your desired doneness. I baked at 400F because that's what my pie shell wrapper suggested. You can pre-bake your shell and bake the eggs at your desired temperature.
I invented this quiche this afternoon to use up some leftover rotisserie chicken!