Lorraine Wallace's Quick Chicken and Vegetable Quiche
A savory chicken quiche with mixed vegetables and Swiss cheese, baked in a pie crust for an easy, satisfying meal from simple staples.
Prep 10 min · Cook 35 min · Total 55 min · Makes 1 9-inch quiche (6 servings)
Ingredients
- 1 9-inch unbaked deep dish pie crust
- 2 cups cooked chicken, diced
- 1 cup frozen mixed vegetables, thawed and drained
- 1/2 cup shredded Swiss cheese
- 3 eggs, beaten
- 1/2 cup mayonnaise
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Directions
- Set the oven to 375 degrees F (190 degrees C) so it can heat while you put the filling together.
- In a medium bowl, whisk the mayonnaise with the eggs, garlic powder, salt and pepper until smooth. Fold in the Swiss cheese, then add the vegetables and chicken and stir until everything is evenly combined.
- Transfer the filling to the unbaked pie crust. Slide it into the hot oven and bake for 35 minutes, or until the center tests clean when you insert a knife. Allow the quiche to cool before you slice and serve.