Rating: 4 stars
47 Ratings
  • 5 star values: 22
  • 4 star values: 17
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 3

An easy quiche that uses up the chicken left over from making soup stock! Note: The regular dry onion soup mix can be too strong; I use Lipton® Golden Onion Soup Mix.

Recipe Summary

cook:
45 mins
additional:
10 mins
total:
1 hr 20 mins
prep:
25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

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  • Spread crust into a 10 inch deep dish pie plate. Arrange chicken evenly over the crust. Cover with Gruyere cheese.

  • In a small bowl, beat eggs with a fork; stir in milk, onion soup mix and Parmesan cheese. Pour mixture into pie crust and sprinkle with paprika to taste.

  • Bake in the preheated oven for 15 minutes, then lower heat to 350 degrees F (175 degrees C) and bake for 30 more minutes. Let cool for 10 minutes and serve.

Nutrition Facts

393 calories; protein 23.7g; carbohydrates 22.3g; fat 23.1g; cholesterol 169.4mg; sodium 954mg. Full Nutrition
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