Chicken Vegetable Quiche


1 pie dough round

1 cooked chicken breast shredded
1 medium zucchini cut into cubes
1 carrot, peeled and thinly sliced
3 sticks of celery thinly sliced
1.5 cups whole milk
3 large eggs
1.5 cups grated cheese – we used a combination of mozzarella, monterey jack and a cheddar
salt, pepper, onion powder and garlic powder to taste


Preheat oven to 350 F

Roll out pie dough and fit into pie dish. Bake according to package instructions.
Or see our pie crust recipes to make you own!

Toss shredded (cooked) chicken, zucchini, celery and carrots into a skillet with olive oil.
Season to taste with salt, pepper, onion powder and garlic powder.
Cook until zucchini is tender, about 5 minutes.
Transfer to bowl, set aside.

Heat milk, dash of pepper and dash of salt in a sauce pan until it reaches a bare simmer (small bubbles slowly breaking surface)
Remove from heat

In a big bowl, whisk the eggs
Add the warm milk
Whisk until combined
Stir in the chicken, zucchini, celery, carrots and cheese
Pour into pie crust

Bake until just set
25 minutes Convection Bake
30-35 standard Bake

Let quiche cool about 20 minutes before serving

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