Chicken Cordon Bleu Quiche


Courtesy Photo

Courtesy Photo Chicken Cordon Bleu Quiche by Chef Gerry Shultz.

I was given a challenge to create a '70s retro recipe for this year's Seattle Wine and Food Experience, which is why I took these two classic recipes from the '70s (Quiche and Chicken Cordon Bleu) and blended them together. I have to admit, this recipe turned out to be one of my favorite combinations.

I decided to make a quiche because it's the perfect classic brunch dish that everyone enjoys. It can be made ahead of time and holds up nicely in the refrigerator. I like to prepare mine about one to two days ahead, so I can spend time with my friends.

When it comes time to serve it, slice the desired portion sizes, and then place it either in a standard or microwave oven for reheating (it's so easy to reheat and it turns out perfectly). The other great thing about quiche is how versatile it is and that it can be served with a variety of sauces, such as a Mornay hollandaise or one of your favorite sauces. I always like to serve it with either fresh fruit or a green salad.

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Quiche Batter


6 each whole eggs

1 & ½ cups heavy cream

½ teaspoon Tabasco

½ teaspoon ground nutmeg

¼ teaspoon salt

¼ teaspoon black pepper


Combine all and whisk together

Quiche Filling


3 ounces cooked chicken meat, 1/4 inch diced thigh or breast meat

3 ounces diced ham (your choice of ham), small diced

1 tablespoon extra virgin olive oil

1 cup yellow onion, diced 1/4 inch

1/3 cup red pepper, diced

½ teaspoon fresh garlic, diced

¼ teaspoon dry thyme

¼ cup fresh parsley, chopped

1 & 1/2 cups, Gruyere cheese (Swiss can also be used), grated

2 - 9" pie shells pre-baked (not deep dish)

Method for Chicken

Season the chicken with salt and pepper and grill or bake until done at 165 degrees. Let cool and dice for filling.

Method for Finished Quiche

•In a sauté pan, heat olive oil. Once hot, add onions and sauté for 5 minutes, occasionally stirring. Add garlic, thyme, and red peppers; continue sautéing for an additional few minutes. Remove from heat and let cool.

•In a mixing bowl, combine chicken, ham, sautéed onion and pepper mix, grated cheese and parsley to make the filling.

•Place pre-baked pie crusts on a cookie sheet. Split the Quiche Filling in half and place into the two pie crusts. Pour Quiche Batter over the top and stir to evenly mix all of the ingredients. Place the quiche in the oven and bake for about 20 minutes or until the center of the quiche is set. You can use a toothpick to check the center of the quiche by inserting it into the bottom and pulling it back out (If it comes out runny it needs more time). Remove and let cool.

•Cut into 6 equal portions (smaller portions) to be served with a side, or it can be cut into 4 large pieces to be served on its own.

Additional Chef Suggestions

The batter recipe can be used with an unlimited list of ingredients, just by changing the vegetables, proteins or types of cheese used. Some of my favorite ideas include Italian sausage, roasted tomato and fennel, and mozzarella cheese; bacon, Swiss cheese and onion (Quiche Lorraine); Spinach, mushroom, and havarti cheese; Taco meat, tomatoes, fresh cilantro & cheddar cheese; Turkey bacon and cheddar cheese.


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