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.
Servings 6
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
- ½ teaspoon salt
- ¼ 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
