This chicken and garden vegetable quiche wraps juicy seared chicken, colorful veggies and a silky egg-and-cream custard in flaky puff pastry. Finished with a golden blanket of melted cheese, it works just as well for brunch as it does for an easy weeknight dinner.
Ingredients
- 1 sheet yeast-free puff pastry
- 300 g (10.5 oz) chicken breast, diced
- 3 eggs
- 240 ml (1 cup) cream (15% fat or more)
- 100 g (3.5 oz) hard cheese, grated
- 2 cups mixed vegetables: broccoli, zucchini, mushrooms, tomatoes
- olive oil for frying
- salt to taste
Instructions
- Thaw the puff pastry at room temperature.
- Dice the chicken and sear in olive oil over high heat, seasoning with salt.
- Whisk the eggs with the cream and a pinch of salt.
- Line a tart dish with the pastry, spread the roughly chopped vegetables over the base, and add the chicken.
- Pour the egg mixture over everything and bake at 180°C (355°F) for 20 minutes.
- Sprinkle with the grated cheese and bake 10 minutes more, until set and golden.
Tips
- Sear the chicken over high heat so it browns quickly without drying out.
- Thaw the puff pastry fully at room temperature — cold pastry shrinks in the oven.
- More chicken favorites: Sheet-Pan Chicken Thighs with Crispy Potatoes, One-Pan Oven Chicken with Rice and Vegetables and Sticky Honey-Ketchup Chicken Wings.
Nutrition (per 100 g): 149 kcal · protein 7 g · fat 9.4 g · carbs 8.3 g. Always cook chicken to a safe 165°F internal temperature — see usda.gov for food-safety guidance.