Cheesy Chicken Quiche
Submitted by EvJane
Slow cooker cheesy chicken quiche with fork-tender chicken breasts topped with a fluffy cheddar-egg batter. Set it and forget it for a hands-off brunch or easy dinner that practically cooks itself.
YIELD
6 servingsPREP
20 minCOOK
9 hrsREADY
9 hrsA quiche that cooks in your Crock-Pot? You bet.
Chicken breasts go low and slow until fork-tender, then get topped with a fluffy egg and cheddar batter that puffs up into something between a quiche and a savory custard.
No pie crust to fuss with. No oven to preheat.
Just set it, walk away, and come back to a bubbly, golden, cheesy dinner that feels way fancier than the effort involved.
Variations
- Fold in a package of thawed frozen broccoli with the chicken for a cheesy chicken-broccoli version
- Swap cheddar for pepper jack if you like a little kick
- Add diced bell peppers or sun-dried tomatoes for extra color and flavor
Kitchen Tips
- Make sure the chicken is fully cooked and tender before pouring the egg mixture over top
- Evaporated milk gives the batter its rich, creamy texture, so don’t substitute regular milk here
- Cook on High for the final hour so the egg mixture sets properly
Ingredients
Directions
Coat Crock-Pot with corn oil.
Cook chicken on Low 6 to 8 hours or on High 3 to 4 hours or until fork tender.
Stir together flour, baking powder, salt, milk, and eggs.
The cheese, onion, and parsley is then folden in.
Pour mixture ove r chicken and cook 1 hour on High.
Variation: Add 1 10 oz pkg frozen chopped thawed broccoli to chicken.
Cook chicken and broccoli together.
Then pour in cheese, flour and egg mixture.
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