Chipotle Chicken Quiche

Top this Mexican-flavored quiche with fresh salsa, sour cream or a sprinkle of green onion to complete the flavorful brunch dish.

Chipotle Chicken Quiche
Photo: Andy Lyons
Prep Time:
1 day 6 hrs
Bake Time:
1 hrs 20 mins
Cool Time:
40 mins
Total Time:
1 day 6 hrs


  • 1 recipe Deep-Dish Pastry Shell

  • 6 large eggs

  • 2 cup plain fat-free Greek yogurt

  • 1 cup milk

  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder

  • ½ teaspoon salt

  • ½ teaspoon ground chipotle chile pepper

  • 2 cup chopped cooked chicken (about 10 ounces)

  • 1 ½ cup shredded cheddar cheese (6 ounces)

  • Fresh Salsa (optional)

Deep Dish Pastry Shell

  • 2 cup all-purpose flour

  • 1 teaspoon salt

  • 8 tablespoon cold unsalted butter, cut into small pieces

  • 1 large egg, lightly beaten

  • ¼ cup cold water


  1. Prepare Deep-Dish Pastry Shell; set aside on baking sheet. Preheat the oven to 325°F.

  2. For the custard, in a blender combine the eggs, yogurt, milk, cumin, chili powder, ground chipotle, and salt. Cover and blend until frothy.

  3. Place chicken and cheese in prebaked pastry shell. Pour over custard. Bake 1 hour 20 minutes to 1 hour 30 minutes or until the top is lightly browned and the custard is barely set in the center (165°F). Let cool in the pan for 40 minutes. With a serrated knife, cut the pastry shell flush with the top of the pan. Carefully remove the springform pan ring. Cut the quiche into wedges. Top with fresh salsa, if desired.

Deep Dish Pastry Shell

  1. In the bowl of a food processor combine the flour and salt. Add the butter and pulse until the mixture resembles coarse crumbs. Combine the egg and water in a small bowl; add to the food processor and pulse until the mixture just begins to clump together. Transfer the mixture out onto a sheet of plastic wrap; fold the wrap over and press the crumbs until they hold together; shape into a circle. Wrap and chill at least 30 minutes.

  2. Turn the dough out onto a lightly floured surface and roll it out to a 15-inch circle. Carefully roll the pastry around the rolling pin and transfer to a 9x2 1/2-inch springform pan, pressing it into the sides. Trim the overhanging pastry to 1 inch and press it firmly against the outside of the ring to help prevent it from shrinking. Use the trimmings to fill any cracks. Freeze the shell for 20 minutes.

  3. Preheat the oven to 400°F. Place the springform pan on a baking sheet. Line the pastry shell with a double thickness of aluminum foil long enough to overhang the sides. Bake about 20 minutes or until the edge of the dough is lightly browned. Remove the foil and continue baking the pastry shell for 10 to 15 minutes longer, or until lightly browned on the bottom. Transfer the baking sheet to a rack and let the pastry cool.

Nutrition Facts (per serving)

385 Calories
21g Fat
23g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 385
% Daily Value *
Total Fat 21g 27%
Saturated Fat 11g 55%
Cholesterol 199mg 66%
Sodium 563mg 24%
Total Carbohydrate 23g 8%
Total Sugars 3g
Protein 25g
Vitamin C 0.1mg 1%
Calcium 239mg 18%
Iron 2.4mg 13%
Potassium 207mg 4%
Folate, total 68.7mcg
Vitamin B-12 0.7mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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