Looking for more hearty quiche fillings? Shredded chicken breast, black beans, and smoked cheddar make this a little more robust than your average 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
- 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
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