CHICKEN AND SPINACH QUICHE WITH SMOKED GOUDA
This hearty egg dish has a tender homemade crust and is packed with shredded chicken, spinach and Gouda.
Provided by Food Network Kitchen
Time 3h
Yield 6-8
Number Of Ingredients 13
Steps:
- Put the flour, sugar and salt in a food processor fitted with a metal blade and pulse to combine. Add about a third of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas, 5 or 6 pulses. Add the vinegar. Then, while pulsing quickly a few times, add the ice water through the tube. Squeeze some dough between your fingers; it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. Pulse quickly; do not overwork the dough or the crust will be tough. Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten it into a thin round. Refrigerate for 1 hour.
- Lightly dust a work surface with flour, then roll the dough into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes.
- Preheat the oven to 375 degrees F.
- Press a piece of foil over the chilled crust, then fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling.
- For the filling: Sprinkle the shallot evenly into the crust. Put the Gouda, chicken and spinach in a medium bowl and toss to combine. Sprinkle it in an even layer over the shallots.
- Whisk together the half-and-half, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.
- Pour the custard over the filling. Lower the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
OPRYLAND HOTEL ORIENTAL CHICKEN QUICHE
The Opryland Hotel, on the banks of the Cumberland River, minutes from the General Jackson Showboat, Music City Queen and the legendary sounds of the Grand Ole Opry, is situated on nine acres of gorgeous indoor gardens, cascading waterfalls and an indoor river with its own Delta flatboat. Try this as a dip for raw vegetables.
Provided by Molly53
Categories Savory Pies
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Melt butter; add chicken and vegetables; cook until chicken is no longer pink.
- Stir in next three ingredients and spread in unbaked pie shell.
- Beat eggs well; add cheese, salt, pepper, cream and worcestershire sauce; mix well.
- Pour over chicken and vegetables in pie shell.
- Bake for 45 minutes or until golden and filling is firm.
- Cut into wedges to serve.
EASY CHICKEN QUICHE
Turn leftover chicken into this simple and gourmet chicken savory quiche. Shredded chicken, green onions, garlic, and Gouda cheese combine to make a perfect quick and easy dinner.
Provided by Fioa
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 50m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch pie dish with cooking spray.
- Line the prepared pie dish with puff pastry, covering base and sides. Trim excess pastry. Brush bottom with Dijon mustard.
- Melt butter in a saucepan over medium heat. Add chopped green onions and cook until tender, about 5 minutes. Add garlic and cook for 1 minute more. Mix in chicken, and cook for 1 minute more.
- Whisk eggs, heavy cream, salt, nutmeg, ground black pepper, and Italian seasoning together in a bowl.
- Layer 1/2 of the Gouda cheese over the puff pastry and top with chicken mixture. Pour in egg mixture. Sprinkle the remaining Gouda cheese on top.
- Bake in the preheated oven until set and golden, about 25 minutes.
Nutrition Facts : Calories 520.3 calories, Carbohydrate 17.4 g, Cholesterol 180.2 mg, Fat 41.4 g, Fiber 0.9 g, Protein 20.2 g, SaturatedFat 20.5 g, Sodium 727.1 mg, Sugar 1.4 g
CHICKEN VEGETABLE QUICHE
I made this recently for dinner, and it was delicious! Lately,I have been coming up with recipes with what I have on hand. For the crust I used Recipe #237560, but you can use any prepared crust or a 12" pizza crust recipe.
Provided by VickyJ
Categories Breakfast
Time 50m
Yield 12 slices, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Saute diced onion in olive oil over med-high heat.
- In a med-sized bowl, mix cooked vegies, onion, chicken, italian seasoning and garlic powder.
- Roll out crust and perforate bottom. (if fresh dough, prebake 10 min).
- Beat eggs, soup, cream, salt and pepper with a whisk in a med-sized bowl.
- Spread chicken and vegetables in crust.
- Pour egg mixture over other ingredients in crust.
- To prevent burning, cover edge of crust with foil.
- Bake for 30-35 minutes.
- Let stand for 5 minutes.
- Cut and enjoy.
Nutrition Facts : Calories 251.4, Fat 15.9, SaturatedFat 4, Cholesterol 118.9, Sodium 661.5, Carbohydrate 16.8, Fiber 1.4, Sugar 1, Protein 10.2
MAKE-AHEAD CHICKEN QUICHE
This was one of the early recipes I developed in my first kitchen. I was about 17 or 18, right out of high school when I made this using up some left over fried chicken. This was1988 or 89 and it is still one of my very favorites. If you use a rotisserie chicken from your deli, you'll get about four cups of chicken, enough for two quiches. One for you and one for a neighbor or friend.
Provided by SparkleKristy
Categories Lunch/Snacks
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 400.
- Mix chicken, bell pepper, onion and 1/3 the cheese together. Sprinkle into pie crust.
- Whisk eggs, milk,sour cream and salt and pepper together. Pour over the chicken mixture in the pie crust.
- Top with reserved cheese.
- Bake for 30 minutes on rimmed baking sheet.
- Reduce oven temperature to 350 for 20 minutes.
- Total cooking time 50 minutes.
- Let rest for 30 minutes before serving or refrigerate and reheat.
- Quiche can be frozen prior to baking or after baking; baking first may make the quiche a little easier to maneuver in the freezer. To freeze quiche before baking: Place quiche on a tray or baking pan and freeze until firm. Wrap with freezer paper or heavy-duty (or double thickness) aluminium foil or slide quiche into a freezer bag. Seal, label and freeze for up to one month. When ready to serve, remove from freezer. Do not thaw. Unwrap and bake as usual, adding 10 to 20 minutes extra time. To freeze quiche after baking: Proceed as above. Do not thaw before reheating. Remove wrap and bake in a preheated 350°F oven for about 25 minutes, or until heated through.
Nutrition Facts : Calories 545.2, Fat 38.6, SaturatedFat 17.1, Cholesterol 203.3, Sodium 663.2, Carbohydrate 27.1, Fiber 2.2, Sugar 3.4, Protein 22.2
CHICKEN QUICHE
This is one of my adopted recipes. Based on the previous reviews, it doesn't seem to need any major changes. I actually like certain foods a little bland; if you like things spicier, spice it up as you please.
Provided by GrandmaIsCooking
Categories Savory Pies
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Prepare pastry shell.
- Preheat oven to 325 degrees F.
- In a bowl stir together eggs, milk, salt, pepper and nutmeg.
- Add chicken.
- Combine grated cheese and flour; add to egg mixture.
- Mix well.
- Pour egg mixture into hot pastry shell.
- Bake at 325 degrees F for 35 to 40 minutes or until a knife inserted near the centre comes out clean.
- Let stand for 10 minutes.
Nutrition Facts : Calories 335, Fat 22.2, SaturatedFat 9.4, Cholesterol 139.1, Sodium 369.5, Carbohydrate 19.2, Fiber 1.1, Sugar 0.6, Protein 14.4
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