In the land of make ahead dinners and leftover recreations, the humble quiche reigns supreme. Egg and pie crust can be filled with all manner of ingredients and are especially well suited to bits and bobs of dinners past that may be hanging out in your fridge.
This super easy Deep Dish Chicken Bacon Quiche can be altered to fit whatever you have lying around needing to be used up. The secret here is to use heavy cream in place of regular milk. The extra fat in the cream makes this quiche more custardy and rich.
Can you Freeze Quiche?
Quiche (and eggs in general) are well suited to the freezer. While I don’t recommend freezing a cooked quiche, a pre-made raw quiche can be safely stored in the freezer until ready to use. You don’t even have to thaw it. Just go straight from freezer to oven (accounting for longer cooking times of course).
When is a Quiche done?
Maybe the most difficult thing about quiche is figuring out when its finished cooking. Too early and you’ve got runny egg, too late and you’ve got tough, dry egg that no one but the dog will enjoy. What you are looking for is a center that is just set but still kinda jiggly. Sort of like pudding. To help with this and to ensure that the quiche cooks evenly, gently stir the egg around with a fork about halfway through the cook time.
That’s it! There’s not much to this easy breakfast/lunch/dinner dish! Here are some other delicious quiche variations to try!
Deep Dish Chicken Bacon Quiche
A deep dish quiche made with leftovers is an easy a delicious way to serve up any meal of the day.
- 1 frozen deep dish pie crust 9-inch
- 6 slices bacon cooked and chopped
- 1 cup chopped cooked chicken
- 1 cup cooked spinach drained
- 1 cup shredded cheddar cheese
- 8 large eggs
- ¼ cup heavy cream
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- Preheat the oven to 350 degrees.
- In the pie crust layer the bacon then chicken, spinach and cheese evenly in the bottom of the pan. In a medium bowl whisk together the remaining ingredients and then pour into the pie shell. Give the pie a little jiggle to evenly distribute the eggs (note: the pie should be full to the top with the egg mixture. If not beat a couple more eggs and cream together and add to the top.)
Place in the oven and cook for 40-50 minutes or until the eggs are just set all the way through. Note: About halfway through the cook time, give the quiche a gently stir. Nothing major just a little redistribution of raw egg. This will help the quiche cook more evenly. If the edges of your pie begin to get too dark before the middle is set, loosely cover with foil to prevent burning. Let the quiche hang out on your counter for 10 minutes before serving.
Make ahead and freeze this quiche with ease! Simply place the unbaked quiche on a tray and freeze. Top with a layer of wax paper then wrap in plastic wrap or foil and store in the freezer for up to 3 months. Bake from frozen adding time (usually about double the time) to allow for longer cooking.