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Crack Chicken Quiche
Yield: 6 people
Crack Chicken Quiche - so quick and easy. Everyone LOVED this recipe!! Can make ahead and freeze for later. Pie crust, chicken, cheddar cheese, bacon, ranch dressing, heavy cream, and eggs Ready to eat in an hour. Great for breakfast, lunch or dinner. THE BEST!
Equipment:
Ingredients:
- 1 (9-inch) frozen deep-dish pie crust
- 1 cup cooked chopped chicken
- ½ cup cooked chopped bacon
- ¾ cup shredded cheddar cheese
- 3 eggs
- 1 cup heavy cream or milk
- 3 Tbsp bottled Ranch dressing
Instructions:
- Preheat oven to 350ºF.
- Spread cooked chicken and bacon in bottom of pie crust. Top with shredded cheddar cheese.
- Whisk together eggs, heavy cream and Ranch dressing. Pour egg mixture over chicken and cheese mixture in pie crust.
- Bake 1 hour. Allow quiche to rest for 5-10 minutes before serving.
Notes:
What does "crack" mean? Crack refers to the combination of cheddar, bacon, and ranch. It all started with Crack Dip way back in 2007. If a recipe has "crack" in the title it means it has cheddar, bacon, and ranch and is really, really good!
You do not need to thaw the frozen pie crust before baking the quiche.
Let the quiche rest about 5 or 10 minutes before slicing. It will hold together better if it isn't piping hot.
To make prep a breeze, I use rotisserie chicken and precooked bacon. I get both in bulk at Costco. I can have this quiche ready to bake before the oven has preheated.
I like Ken's ranch dressing and Hidden Valley.
Here is our recipe for Homemade Outback Ranch Dressing: https://www.plainchicken.com/copycat-outback-ranch-dressing/
You can assemble the quiche and refrigerate it overnight.
You can actually freeze the quiche unbaked. To bake after freezing, thaw completely and bake as directed below. You can also freeze the baked quiche. To reheat, thaw and cover with foil. Bake at 350ºF for 30 to 40 minutes, until warm.
If you need a gluten-free, low-carb, or keto-friendly dish, you can bake this quiche in a greased pie plate.