“An easy quiche that uses up the chicken left over from making soup stock! Note: The regular dry onion soup mix can be too strong; I use Lipton® Golden Onion Soup Mix.” - by LEIGHTON
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Preheat oven to 425 degrees F (220 degrees C).
- Spread crust into a 10 inch deep dish pie plate. Arrange chicken evenly over the crust. Cover with Gruyere cheese.
- In a small bowl, beat eggs with a fork; stir in milk, onion soup mix and Parmesan cheese. Pour mixture into pie crust and sprinkle with paprika to taste.
- Bake in the preheated oven for 15 minutes, then lower heat to 350 degrees F (175 degrees C) and bake for 30 more minutes. Let cool for 10 minutes and serve.
Nutrition
Amount Per Serving (6 total)
- Calories
- 392 cal
- 20%
- Fat
- 23.1 g
- 35%
- Carbs
- 22.3 g
- 7%
Based on a 2,000 calorie diet
Share It
Reviews (32)
Rate This Recipe
"Excellent...I changed a few things,I used montery cheese/ garlic & herb soup mix and I added broccoli. Everyone loved it, had enough to make two deep dish pies. Very easy to make, next will be spinach..." See more and chicken quiche."
Similar Recipes
Top<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.

