Chicken & Olive Quiche
Submitted by mosh1036
Rich chicken and olive quiche with a silky cream-and-egg-yolk custard seasoned with nutmeg and cayenne. An elegant brunch or light dinner baked in a flaky pastry shell.
YIELD
1 quichePREP
15 minCOOK
45 minREADY
1 hrsThis quiche is all about the custard. One whole egg plus two extra yolks blended with cream creates a filling that bakes up impossibly silky and rich, with just a pinch of nutmeg and cayenne adding warmth beneath the surface.
Cubed chicken and chopped olives scattered through the custard give every slice pockets of savory, briny flavor. It’s simple enough for a weeknight but polished enough for a brunch spread.
Forty-five minutes in the oven and you’ve got a golden quiche that sets beautifully and slices clean.
Kitchen Tips
- Use two egg yolks plus one whole egg for the richest custard. The extra yolks are what make this quiche silkier than most. Don’t substitute with whole eggs or you’ll get a spongier texture.
- Season the chicken separately before adding to the shell. A hit of salt and pepper on the cubes ensures the filling is seasoned throughout, not just on top.
- Let the quiche cool for a few minutes before slicing. The custard firms as it rests, giving you cleaner cuts.
Ingredients
Directions
Blend together cream, egg, egg yolks, salt, nutmeg and cayenne.
Cut chicken into cubes. Season with salt and pepper.
Put into prepared quiche shell.
Scatter olives over chicken.
Pour custard filling over.
Bake at 375℉ (190℃). for 40 to 45 minutes.
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