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This recipe was submitted for the contest Eggs: Plain and Fancy.
Amanda Silva | Bluebonnet EC
1 cup cooked shredded chicken
1 cup shredded cheese
1 cup cooked crumbled bacon
1/4 cup thinly sliced green onions
1/2 cup sour cream
1/2 cup mayonnaise
One 5-ounce box Boursin garlic and fines herbs cheese
1 1/2 cups milk (2 percent or whole)
4 large eggs
1 9-inch frozen pie shell
1. Preheat oven to 350 degrees.
2. Combine the chicken, shredded cheese, bacon and green onions in a bowl. In a separate bowl, whisk together the sour cream, mayonnaise, Boursin cheese and milk.
3. Add the chicken mixture to the pie shell and spread out evenly. Pour the milk mixture over the chicken. Using a spoon, spread the mixture evenly in the pie shell to ensure the liquid gets down to the bottom of the pie shell and coats all the ingredients.
4. Bake 45–55 minutes, until the middle of the filling is set and firm to the touch. Allow the quiche rest for at least 15 minutes before slicing.
The frozen pie shell does not need to be prebaked.