Chicken & Rice Quiche Tart
Chicken quiche baked in a tart pan is a hearty dish that's an excellent choice for a weekend brunch.
Make This Recipe
Ingredients
Crust
- 1 cup all-purpose flour
- 1/8 teaspoon salt
- 1/3 cup cold Land O Lakes® Butter, cut into chunks
- 3 to 4 tablespoons cold water
Filling
- 1/2 cup Land O Lakes® Heavy Whipping Cream
- 4 Eggland's Best Eggs (large)
- 1 cup cubed cooked chicken
- 1 medium red bell pepper, cut into 1/4-inch pieces
- 1/2 cup sliced green onions
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 (8.8-ounce) envelope ready-to-eat long grain & wild rice mix
- 1 cup Land O Lakes® Deli Swiss Cheese, shredded
Preparation
Heat oven to 400°F.
Combine flour and salt in a bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
Mix in enough water with fork until flour is just moistened.
Shape pastry into a ball and flatten slightly.
Roll out pastry on lightly floured surface into 12-inch circle. Place into ungreased 10-inch tart pan with removable bottom.
Press firmly onto bottom and up sides of pan; trim off excess.
Prick bottom and sides with fork and bake for 22-25 minutes or until lightly browned.
Reduce oven temperature to 375°F.
Combine whipping cream and eggs in bowl and beat with whisk until well mixed.
Add all remaining filling ingredients except 1/2 cup of cheese; mix well.
Spoon into partially baked pastry crust and top with reserved cheese.
Bake 30-35 minutes or until top is lightly browned and knife inserted in the center comes out clean.
Let stand 10 minutes before serving.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 serving |
|---|---|
| Calories | 562 |
| Fat | 30 g |
| Saturated Fat | 16 g |
| Cholesterol | 209 mg |
| Sodium | 448 mg |
| Carbohydrates | 51 g |
| Dietary Fiber | 3 g |
| Protein | 22 g |