Shredded chicken breast, black beans, and smoked cheddar make this chicken quiche a little more robust than your average quiche.
Quiches have the reputation of being kind of girly. A bunch of men sitting around watching football are usually eating pizza. A guy goes to lunch for a hamburger. Not quiche.
I’m not going to go so far as to say this is a man’s quiche. But maybe it’s a happy medium. I served this to my husband and at one point he did actually exclaim, “Man, that’s a good quiche!”
Then he paused and said, “I can’t believe I actually said that.”
I find it very sexy that my man is confident enough to admit he likes quiche.
I was served a similar version at Broad Street Bakery here in Jackson and loved the combination so much I decided to recreate it at home. The smoked cheddar and black beans give this a distinct smoky flavor. If you would prefer less smokiness, I would suggest substituting the smoked cheese for sharp cheddar.
Chicken, Cheddar, and Black Bean Quiche
Ingredients
- Pie crust dough for one 9-inch pie if using mini tart pans, you will need two
- 8 ounces shredded cooked chicken
- 1 cup black beans rinsed, drained
- 8 ounces smoked cheddar cheese grated
- 4 eggs slightly beaten
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Fit pie crust into a 9-inch pie dish, fluted tart pan, or six mini tart pans. Place pan(s) in the refrigerator and refrigerate for 30 minutes.
- In the meantime, preheat the oven to 350 degrees.
- Remove pan(s) from the refrigerator. Fill crust(s) with pie weights or line each pan with waxed paper and fill with dried rice or beans. Bake for about 12-14 minutes, remove weights or beans, then bake for an additional 8-10 minutes until crusts are golden brown. Remove from oven and allow to cool on a wire rack. Do not turn off the oven.
- In a large bowl, combine chicken, beans and cheddar. Add eggs, milk, salt and pepper, and mix until well-combined. Pour mixture into the cooked pie shell(s). Return to oven and bake for 35-40 minutes or until tops are slightly browned and the middle of the quiche is set.
- Remove from the oven and allow quiche(s) to sit for 10 minutes before serving
Hmm… I’ve never thought of that! It’s true that man eat pizzas and burgers much more… But everybody loves a good pie, a good quiche!! Ok, maybe they’d feel a little macho saying “pie” rather than quiche!
This looks great.Love the combination of the three! And I am sure my man will like it!
I’ve not come across this combination before but I like the sound of it so will definitely try it out. I also love the cute size that you have cooked them. Adorable.
This looks so yummy! And I love that your man loves a good quiche. It must be the fiber-rich black beans – those seem to buff it up a bit. 🙂
in step 1 it says to place pan in oven and refrigerate (?) 30 mins. and then in step 3 to remove pan from oven (?) and bake 12- 14 minutes….should the oven have been the refrigerater in both step 1 and 3?
Whoops! Yes, it should have been refrigerator. Thanks for pointing that out. I have corrected the recipe.
I made a crustless version a few weeks ago, when I first found the recipe. It was amazing and has haunted me; I hear a ghostly voice in the back of my mind saying “make me again!”
Carla, that’s great!! I’m so glad it was a success. And I’m glad it’s begging you to make it again!! Ha!