Chicken Rotel Quiche Recipe
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Chicken Rotel Quiche tastes great and is easy to make. We love quiche, especially since it’s a good recipe to make and refrigerate or freeze. This is a hearty quiche with chicken, tomatoes, green chiles,
As well, it’s a good way to use either leftover turkey or chicken.
For a breakfast or brunch gathering, serve this with Red Velvet Cinnamon Rolls or Pecan Praline French Toast Casserole.
Chicken Rotel Quiche
Ingredients for chicken quiche
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and save the recipe to your personal and private recipe box right here on Call Me PMc. This way you’ll never misplace it.
- Chicken, cooked and chopped.
- Diced tomatoes with green chiles mild flavor (Rotel).
- Cajun seasoning.
- Cream cheese.
- Eggs.
- Heavy cream.
- Colby cheese, shredded.
- 9 inch pie crust deep dish.
- salt and pepper to taste.
I opted for a pre-made pie crust for convenience. Fill free to make your pie crust, if you prefer. You may want to try my easy Never Fail Pie Crust or a healthier version, Coconut Oil Pie Crust.
Chicken Quiche FAQ
Blind baking is simply the process of baking your pie crust prior to filling it. Blind baking, or pre-baking, your pie crust will help it from becoming soggy.
To blind bake a pie crust, pierce the bottom of the crust 4 to 5 times with the tines of a fork. Bake at 350 degrees for 7 minutes. Remove it from the oven and allow it to cool for 10 minutes. Proceed with your recipe.
Bacon Havarti Quiche Recipe
- I use leftover chicken. By doing this, all you need to do is put the quiche together and bake it.
- Cook the crust 5 minutes before filling.
- Additionally, cover a cookie sheet or cookie sheet with aluminum foil then place your quiche on it. As a result, any overflows will land on the cookie sheet, not your oven. It’s also easier to get the quiche in and out of the oven.
- In most quiche recipes you can omit the crust to cut carbs making it a frittata instead.
- To reheat frozen quiche: Quiche can be frozen prior to baking or after baking; baking first may make the quiche a little easier to maneuver in the freezer. To freeze quiche before baking: Place quiche on a tray or baking pan and freeze until firm. Wrap with freezer paper or heavy-duty aluminum foil or slide quiche into a freezer bag. Seal, label, and freeze for up to one month. When ready to serve, remove from freezer. Do not thaw. Unwrap and bake, as usual, adding 10 to 20 minutes extra time. To freeze quiche after baking: Proceed as above. Do not thaw before reheating. Remove wrap and bake in a preheated 350°F oven for about 25 minutes, or until heated through.
Can I freeze quiche?
- Yes! Another great hint, double the recipe and freeze one. They freeze really well. Quiche can be frozen before or after baking. Wrap it tightly in plastic wrap or foil. Baking first may make the quiche a little easier in the freezer. To freeze the quiche before baking, place the quiche on a tray or baking pan where it will be level and will not slide. Freeze until firm. Then you may remove the tray.
- I recommend using a metal pan when freezing.
- To cook my quiche before freezing it. Then I set it in the refrigerator the night before. Wrapped in foil, I then put it in a cold oven and turn the oven to 400 degrees F. Bake for 35 to 40 minutes. Check at 30 minutes and remove the foil.
More recipes to enjoy
- Bacon Havarti Quiche
- Cream Cheese Sausage Rotel Dip Quiche
- Sauteed Cauliflower Mushroom Leek Crustless Quiche
- Bacon and Sausage Quiche
- You can also find great recipes here
Chicken Rotel Quiche Recipe
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Save To Your Recipe BoxIngredients
- 1 cup chicken cooked and chopped
- ½ cup tomatoes and green chiles (Rotel) mild
- 1 teaspoon Cajun seasoning
- 4 ounces cream cheese at room temperature
- 4 large eggs at room temperature
- ½ cup heavy cream
- 1 cup Colby cheese shredded
- 1 9-inch pie crust thawed if frozen
- salt and pepper to taste
Instructions
- Preheat the oven to 350°F. Blind bake the pie crust for 9 minutes. Remove it from the oven, it's okay if it cools down while you finish prepping. You can fill it while it's hot or cool.
- Whip the cream cheese until it's smooth. It'll mix much easier when it's at room temperature. Add the eggs, cream, Cajun seasoning, salt, pepper, tomatoes, and green chiles and stir. Add the chicken and cheese. Stir to combine.
- Pour the mixture into the pie crust.
- Bake for 25 to 30 minutes or until set in the center. Remove from the oven and cool for 5 minutes before serving. Serve. Store any leftovers in the refrigerator in an airtight container for 3 days.