1 9″ pie crust (I used Pillsbury)
1 cup milk (or cream)
1 spoon sour cream/ creme fraiche (optional if using 1 cup 50% cream instead of milk)
3 of 4 eggs depending on size/ consistency
1 heaped table spoon basil pesto (because I ran out of fresh basil)
2 cup boiled chicken (1.5 works!)
Salt/ pepper to taste
Cheese to top
Other optional ingredients: spinach, sun dried tomatoes, tiny diced pineapple, sauteed carrots, corns or peas, raisins/ craisins/ chopped dates, pecans, whole black peppercorn
Pre-heat oven to 450F, bake crust for 10 minutes (or follow instructions on label!) Take out, pour toppings, leave half an inch (make that 0.375″ haha messing with you!) from the top of the golden crust. Put it back in the oven and cook for 35 minutes or until tooth pick comes out clean, when poked in the center.
Cool and serve with dollop of sour cream/ creme fraiche on top. Or you could be impatient like me, give 2 hoots about presentation and just hog away to glory. Enjoy!
Chicken quiche in less than an hour from start to finish!