Quiche Cordon Bleu Recipes

CHICKEN CORDON BLEU QUICHE

Chicken Cordon Bleu Quiche image

This loaded quiche is packed with all the flavors of classic chicken cordon blue: chicken, ham and Swiss cheese. A brush of Dijon mustard right on the crust add a bit of sharpness to cut through the richness of the egg custard.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 teaspoons Dijon mustard
1 frozen 9-inch deep-dish pie shell
1 cup shredded cooked chicken
3 slices Black Forest ham, chopped
1 scallion, sliced (white and green parts separated)
3 slices Swiss cheese, chopped
1 cup half-and-half
4 large eggs
Kosher salt and freshly ground pepper
1 Persian cucumber
3 cups packed baby arugula (about 3 ounces)
1 tablespoon white wine vinegar

Steps:

Put a rimmed baking sheet in the middle of the oven; preheat to 425˚ F. Spread the mustard on the bottom of the pie shell. Layer with the chicken, ham, scallion whites and cheese. Whisk the half-and-half, eggs, 1/2 teaspoon salt and a few grinds of pepper in a small bowl; pour over the filling in the pie shell. Gently stir the top of the mixture to make sure the filling is covered; sprinkle with the scallion greens.
Carefully set the pie pan on the hot baking sheet. Bake until the filling is set, about 30 minutes.
When the quiche is almost done, thinly slice the cucumber and toss with the arugula, vinegar and a pinch each of salt and pepper. Serve the quiche with the salad.

QUICHE CORDON BLEU

Quiche Cordon Bleu image

Chicken cordon bleu for breakfast? Impress your overnight guests with a dish that tastes gourmet and is a great way to use up leftover chicken.

Provided by Cookin Elvis

Categories Savory Pies

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup cooked ham, cubed
1/2 cup cooked chicken, cubed (about one half breast)
1 green onion, chopped (about 1/2 cup)
1 cup swiss cheese, shredded
1/2 cup heavy cream
1/4 cup chicken broth
3 tablespoons Dijon mustard
2 tablespoons sherry wine
2 tablespoons fresh lemon juice
4 eggs, well-beaten
1 unbaked 9-inch deep dish pie pastry (found in the refrigerator section, like Pillsbury)
1 tablespoon paprika (more or less, for color)

Steps:

Preheat oven to 375 degrees.
Evenly distribute the meats, cheese and onions in the pie crust; whisk together all other ingredients and pour on top; sprinkle paprika across top for color.
Bake uncovered for 35 minutes, or until top is golden; let it set for 10 minutes, then cut and serve.

Nutrition Facts : Calories 420.3, Fat 28.8, SaturatedFat 12.3, Cholesterol 204.1, Sodium 378, Carbohydrate 18, Fiber 1.9, Sugar 1.3, Protein 18

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