Chicken and Jarlsberg Quiche with Toasted Pecans
Wrap roasted chicken inside a creamy mixture of Jarlsberg cheese and eggs layered with scallions, a brightness of fresh parsley, and a savory touch of Dijon mustard. Then bake in a pastry crust topped with toasted pecans until it’s puffed and golden!
Ingredients
- 2 cups finely chopped chicken, a bout 1 roasted chicken
- 1 cup shredded Jarlsberg cheese
- ¼ cup chopped scallions, about 1 to 2 scallions
- 1 tablespoon fresh chopped parsley
- 1 tablespoon flour
- 3 extra-large eggs
- 1 teaspoon Dijon mustard
- 1-¼ cups half and half
- ½ cup toasted chopped pecans
- 1 deep-dish pie shell, 9"
Instructions
- Toss the chicken, shredded cheese, scallions, parsley, and flour into a large bowl and stir to mix together.
- In a separate bowl whisk together the eggs with the Dijon mustard plus the half and half until well blended.
- Spread the chicken and cheese blend into the pie shell then pour the egg mixture into the pie shell
- Sprinkle the pecans over the top and bake the quiche in a 325-degree oven for 60 minutes until the eggs are cooked through. Let the quiche cool for about 15 minutes to let the quiche set.
Notes
You can take an extra step and blind bake the crust before adding the filling. Blind baking helps prevent the bottom of a crust from becoming soggy, which sometimes happens when you add a liquid filling to a pastry shell.
To blind bake a crust, line the pastry shell with parchment paper or foil and fill it with pie weights or dried beans. Place the pie shell on a baking sheet and in a 425-degree oven on the next to lowest rack for 12 to 15 minutes, or until the edge of the crust is starting to brown. Remove the weights and parchment paper or foil and bake the shell for an additional 5 minutes.