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 30minutes
Cook Time 40minutes
Total Time 1hour10minutes
Author Lisa B.
Pie crust dough for one 9-inch pieif using mini tart pans, you will need two
8ouncesshredded cooked chicken
1cupblack beansrinsed, drained
8ouncessmoked cheddar cheesegrated
1/4teaspoonground 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