Sun-Dried Tomato, Chicken, and Veggie Quiche Recipe

Cook Time: 45 minutes

Ingredients (for 6 servings):

• 1/2 (14.1-ounce) package refrigerated pie dough (1 crust)
• 1 tablespoon oil from sun-dried tomato jar
• 1/2 cup frozen peas and carrots
• 1/4 cup chopped oil-packed sun-dried tomatoes
• 1 cup chopped rotisserie chicken breast
• 1/2 teaspoon garlic powder
• 6 large eggs
• 1 (10.5-ounce) can condensed cream of onion soup
• Freshly ground black pepper for garnish

Directions:

1. Start by lightly dusting your work surface and rolling out the dough into a 12-inch circle. Transfer the dough into a 9-inch pie dish, pressing it into the bottom and up the sides. Trim the overhanging dough to about 1 inch beyond the edges, then fold it under and crimp the edges as desired. Use a fork to prick the bottom and sides of the crust. Place it in the freezer for about 15 minutes until firm.
2. While the dough is chilling, adjust the oven rack to the lower third position and preheat your oven to 450F (230C). Once preheated, bake the crust on the lower rack for 10 minutes, or until it's lightly browned. Let it cool on a wire rack for 10 minutes. Afterward, reduce the oven temperature to 350F (175C).
3. In a large skillet, heat the sun-dried tomato oil over medium heat. Add the frozen peas and carrots along with the chopped sun-dried tomatoes. Stir and cook for 2 minutes, until the vegetables are heated through and the tomatoes are dark red. Stir in the chicken and garlic powder. Remove from heat and let it cool for 10 minutes.
4. In a bowl, whisk together the eggs and condensed cream of onion soup.
5. Once the crust has cooled slightly, spoon the chicken mixture evenly into the bottom of the pie crust. Pour the egg mixture over the top of the chicken mixture. Using a fork, gently stir the filling two or three times to help the egg mixture seep into the chicken and vegetable layers.
6. Bake the quiche in the preheated oven on the lower rack for 35 to 40 minutes, or until the edges of the filling are set but the center still jiggles slightly. If necessary, loosely cover the crust with foil to prevent overbrowning.
7. Once baked, let the quiche cool on a wire rack for at least 15 minutes before serving. Garnish with freshly ground black pepper.

Nutrition Facts (per serving):

• Calories: 326
• Total Fat: 20g (25% Daily Value)
• Saturated Fat: 6g (30% Daily Value)
• Cholesterol: 210mg (70% Daily Value)
• Sodium: 541mg (24% Daily Value)
• Total Carbohydrate: 24g (9% Daily Value)
• Dietary Fiber: 2g (6% Daily Value)
• Total Sugars: 2g
• Protein: 14g (28% Daily Value)
• Vitamin C: 2mg (2% Daily Value)
• Calcium: 58mg (4% Daily Value)
• Iron: 2mg (11% Daily Value)
• Potassium: 304mg (6% Daily Value)

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on your calorie needs.

The Story and Background of Sun-Dried Tomato, Chicken, and Veggie Quiche

The quiche, as a culinary concept, originated in the Lorraine region of France in the 16th century, with the classic Quiche Lorraine combining eggs, cream, and bacon in a delicate pastry crust. Over the centuries, quiche has evolved far beyond its French roots, adapting to global tastes and ingredients. The Sun-Dried Tomato, Chicken, and Veggie Quiche represents a modern twist on this classic dish, incorporating Mediterranean flavors with sun-dried tomatoes and a protein boost from rotisserie chicken, making it a richer, more robust meal option than its traditional counterparts.

Regional Variations

While the traditional quiche is often associated with France, regional adaptations across the United States and Europe introduce a variety of ingredients. In the Mediterranean-influenced versions, sun-dried tomatoes, olives, and herbs are common, highlighting local produce and flavors. In the American context, quiches frequently include readily available ingredients such as frozen vegetables, chicken, or pre-made pie dough, making them convenient for home cooks without sacrificing taste. This particular recipe showcases a fusion of French technique with American practicality.

Differences from Similar Dishes

Quiche is often compared to frittatas or savory pies, but it is distinct in its use of a pastry crust and a custard base made from eggs combined with milk, cream, or, in this recipe, condensed soup. Unlike a frittata, which is typically cooked in a skillet without a crust, a quiche provides a delicate, crisp shell that contrasts with the soft, creamy filling. Compared to savory pies, quiches emphasize a lighter custard texture rather than dense fillings, and this version stands out by incorporating sun-dried tomatoes and chicken for added depth of flavor and texture complexity.

Typical Occasions and Serving Suggestions

This quiche is versatile in its presentation. It is commonly served for brunches, casual lunches, or light dinners, often accompanied by fresh salads or roasted vegetables. Its attractive presentation also makes it a popular choice for potlucks and buffet-style gatherings, where individual slices can be easily portioned. Warm or slightly cooled, the quiche maintains its delicate texture, making it a crowd-pleaser for both informal and more elegant meals.

Interesting Facts

• Quiche literally comes from the German word kuchen, meaning cake, reflecting its original evolution from savory baked goods in the Lorraine region.
• Sun-dried tomatoes, a key ingredient in this variation, were historically used to preserve the fruit for winter months and are now a staple for adding concentrated flavor to Mediterranean dishes.
• The use of condensed cream of onion soup in this recipe is a distinctly American adaptation, streamlining the preparation process while adding richness without heavy cream.
• Quiches can be served hot, warm, or cold, and they often improve in flavor if allowed to rest for a few hours after baking, allowing the flavors to meld.

Overall, the Sun-Dried Tomato, Chicken, and Veggie Quiche demonstrates how traditional recipes can evolve with regional ingredients, modern convenience, and creative flavor pairings, while still honoring the classic custard-filled pastry heritage.

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