Chicken Cordon Bleu Quiche
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 560
- Total Fat
- 35 grams
- Saturated Fat
- 14 grams
- Cholesterol
- 253 milligrams
- Sodium
- 833 milligrams
- Carbohydrates
- 33 grams
- Dietary Fiber
- 1 grams
- Protein
- 27 grams
- Sugar
- 4 grams
- Total: 40 min
- Active: 15 min
Ingredients
2 teaspoons Dijon mustard
1 frozen 9-inch deep-dish pie shell
1 cup shredded cooked chicken
3 slices Black Forest ham, chopped
1 scallion, sliced (white and green parts separated)
3 slices Swiss cheese, chopped
1 cup half-and-half
4 large eggs
Kosher salt and freshly ground pepper
1 Persian cucumber
3 cups packed baby arugula (about 3 ounces)
1 tablespoon white wine vinegar
Directions
- Put a rimmed baking sheet in the middle of the oven; preheat to 425˚ F. Spread the mustard on the bottom of the pie shell. Layer with the chicken, ham, scallion whites and cheese. Whisk the half-and-half, eggs, 1/2 teaspoon salt and a few grinds of pepper in a small bowl; pour over the filling in the pie shell. Gently stir the top of the mixture to make sure the filling is covered; sprinkle with the scallion greens.
- Carefully set the pie pan on the hot baking sheet. Bake until the filling is set, about 30 minutes.
- When the quiche is almost done, thinly slice the cucumber and toss with the arugula, vinegar and a pinch each of salt and pepper. Serve the quiche with the salad.