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5 from 3 votes

Chicken, Cheddar, and Black Bean Quiche

Looking for more hearty quiche fillings? Shredded chicken breast, black beans, and smoked cheddar make this a little more robust than your average quiche.
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 6
Author Lisa B.

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