Home

Chicken and Bacon Quiche

ingredients

serves 6
10 oz (300 g) shortcrust pastry, chilled for 20 minutes
2 tbsp oil
1 medium onion, sliced
8 oz (225 g) rindless back bacon, cut into small strips
15 oz (425 g) can cream of chicken soup
3 eggs
freshly ground black pepper
chopped fresh chives

method

1. Preheat the oven to 400°F (200°C) Gas Mk 6.

2. Roll out the pastry on a lightly floured board and use it to line a 9 inch (23 cm) loose-bottomed deep flan tin.

3. Line with foil or baking parchment filled with baking beans and bake blind for 20 minutes.

4. Remove the parchment and beans and lower the oven heat to 375°F (190°C) Gas Mk 5.

5. Saute the onion in hot oil until soft, drain on kitchen paper and then place in the pastry case.

6. Fry the bacon for a few minutes until it starts to brown, drain on kitchen paper and sprinkle over the onion.

7. Beat the eggs with the can of chicken soup, season well with freshly ground black pepper and pour into the quiche case.

8. Bake for 30-40 minutes in the centre of the oven.

9. Serve hot or cold sprinkled with chopped chives.

What did you think?

13 people have helped to review this recipe. Thankyou!

Wont be doing this one again
posted by Karen @ 12:06PM, 12/18/07
I found this recipe a waste of money as when i added the chicken soup and eggs they leaked all over the baking tray.
Chicken & Bacon Quiche
posted by yfernie@rogers.com @ 05:54PM, 1/23/08
I presume this is made with leftover chicken. What quantity would you suggest?
Yvonne
Chicken and bacon quiche
posted by Martin lambert @ 12:09PM, 11/23/11
I added 6pz of cooked chicken,mushrooms and 3tbls of cream.it would otherwise have been bland and uninspiring
Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved