Creamy Chicken Quiche

This chicken quiche stands out from the pack starting with the crust. Instead of a plain pie dough, this one works grated Parmesan and paprika right into the pastry, giving it a savory, slightly golden base that complements the filling before you even add anything on top.

The filling layers mushrooms sautéed in butter with diced cooked chicken and a bunch of chopped green onions, all sitting in a silky custard of eggs and half-and-half. Swiss cheese on top melts into a golden, bubbly cap that seals in all that creaminess underneath.

A 50-minute bake at moderate heat lets the custard set gently without puffing up or cracking. You’ll know it’s done when the center barely jiggles and the Swiss cheese has gone golden brown around the edges.

Kitchen Tips

• Par-bake the crust for 5 minutes before filling. This prevents a soggy bottom once all that custard goes in
• Let the sautéed mushrooms cool slightly before adding to the shell. Hot filling can start cooking the custard unevenly
• Don’t overbeat the egg and cream mixture. You want it blended, not frothy. Air bubbles cause the quiche to puff and then deflate
• Let the quiche rest 10 minutes after baking before slicing. The custard firms up and slices cleanly

Variations

• Swap Swiss for Gruyère for a nuttier, more intense cheese flavor
• Add diced ham alongside the chicken for a classic quiche Lorraine twist
• Use a store-bought pie crust to save time on busy mornings, though the Parmesan crust is worth the effort