Quiche Of The Day Recipe

Preheat and prepare crust

Preheat oven to 375°F (190°C). Butter a 9-inch tart or pie pan. Fit the store-bought pie crust into the pan, trim excess and crimp edges. Prick the bottom lightly with a fork. Chill 10 minutes in the fridge to prevent shrinking.

Blind-bake crust

Line the crust with parchment and fill with pie weights or dried beans. Bake blind for 12 minutes. Remove weights and parchment and bake 5–7 minutes more until the crust is set and just beginning to color. Reduce oven to 350°F (175°C) for finishing.

Make egg custard

In a medium bowl, whisk together 4 large eggs, 1 cup half-and-half, 1 tsp salt, and 1 tsp freshly ground black pepper until combined. Stir in 1 1/2 cups grated cheese. Set aside.

Cook chicken

Pat 8 oz chicken breast dry, toss with 1 tbsp olive oil, 1 tsp lemon juice, 1/4 tsp salt and 1/4 tsp pepper. Heat a grill pan over medium-high heat until hot and grill chicken 3–4 minutes per side (depending on thickness) until internal temp reaches 165°F (74°C). Let rest 5 minutes, then cut into 1/2-inch pieces.

Prep broccoli

Bring a small pot of salted water to a boil. Blanch 1 cup broccoli florets for 1 minute until bright green, then plunge into ice water to stop cooking. Drain and pat dry, chop any large pieces so florets are bite-sized.

Assemble and bake

Scatter the grilled chicken and blanched broccoli evenly over the pre-baked crust. Pour the egg-cheese custard over the filling, pressing slightly to eliminate air pockets. Bake at 350°F (175°C) for 30–35 minutes until custard is set but slightly jiggly in the center and top is lightly golden. Let rest 10–15 minutes before slicing.

Coat and fry chicken

Toss 8 oz diced chicken with 1/4 cup flour, 1/4 tsp salt and 1/4 tsp pepper until lightly coated. Heat 2 tbsp vegetable oil in a skillet over medium-high heat. Fry chicken pieces 4–5 minutes, turning, until golden and cooked through. Drain on paper towels.

Toss with buffalo sauce

In a bowl, toss the hot fried chicken with 2 tbsp buffalo sauce (combine 1 1/2 tbsp hot sauce + 1/2 tbsp melted butter if making fresh). Taste and adjust heat. Optionally toss with 2 tbsp blue cheese or ranch for a milder profile.

Assemble and bake

Spread the buffalo chicken evenly in the pre-baked crust. Pour the egg-cheese custard over the chicken. Bake at 350°F (175°C) for 30–35 minutes until set and lightly golden. Let rest 10–15 minutes before serving. Serve with extra blue cheese or ranch if desired.

Cook and prep bacon

Cook 3 slices thick-cut bacon until crisp (pan-fry or bake at 400°F/200°C for 12–15 minutes). Drain on paper towels and chop into bite-sized pieces.

Prepare chiles and onion

If using fresh roasted Hatch chiles, peel, deseed and dice to make 1/2 cup. Thinly slice green onions (2 tbsp).

Assemble and bake

Scatter chopped bacon, diced Hatch chiles and green onion evenly over the pre-baked crust. Pour the egg-cheese custard over the filling, smoothing the top. Bake at 350°F (175°C) for 30–35 minutes until custard is set and the top is slightly golden. Let rest 10–15 minutes before slicing.

Slice quiche into 6–8 wedges (depending on appetite). Serve warm or at room temperature as a lunch specialty. Leftovers keep refrigerated for up to 3 days; reheat slices in a 325°F (160°C) oven for 10–12 minutes or until warmed through.