Chicken Bacon Black Bean Quiche

Chicken Bacon Black Bean Quiche recipe. An easy savory quiche idea with a short bread pastry recipe, uses left over chicken and egg custard.

Chicken Bacon Black Bean Quiche

An easy savory Chicken Bacon Black Bean Quiche recipe idea to oven bake with an Easy Shortbread Crust Pastry for a breakfast or brunch. Even a lunch or light supper. Filling is full of protein and tangy cheddar cheese. Topped with an olive and spiced with thyme herbs. Makes a great recipe to use left overs with. Very versatile for the fillings to change up to what you require.

Why isn’t my quiche creamy?

Maybe your egg and milk ratio is not good. For every egg you need half a cup of milk or liquid. Even for creams. If you use to little liquid ratio to eggs then the quiche will come out dry.

Should vegetables be cooked before putting in quiche?

Oh yes vegetables or meats should be cooked before using in a quiche for a fillings. As they would take longer to cook as the egg custard would making the quiche very dry. Always sauté onions and steam veggies before adding to the quiche as fillings. You can use left over meats and vegetables for the recipe.

Should I Prebake crust for quiche?

Yes prebake the crust for the quiche before you add the filling and the egg milk custard mix. This way you will avoid a gummy pastry bottom.

Ingredients

1. cooked shredded chicken
2. fried bacon bit
3. black bean
4. red onion sautéed.
5. cheddar cheese
6. milk
7. eggs
8. salt and pepper
9. thyme
10. pastry for the quiche.

All the amounts of the ingredients are in the recipe attached as well as the instructions and a recipe for the pastry. Or use a bought pastry.

Egg and milk and salt and pepper as well as thyme and basil leaves. The ratio to go with for the egg custard

How To

Preheat the oven. After greasing the pie dish or tart dish, add the pastry and bake it.

Mix up the chicken, bacon, beans, onion and cheese and place in the baked quiche dish, once the base is cooked.

Then mix the egg and milk mixture in a bowl and spice up with salt and pepper and thyme. Pour this over the other ingredients in the quiche and top with cut black or green olives for decoration.

Bake in the oven until done and tested that the test knife comes out clean.

Cool on a rack for about 10 minutes or until you would prefer to eat it warm.

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