Chicken Artichoke Quiche Carbonara

  • Yield: 6 servings

Ingredients

1-- ready to use pie crust for 9" pie
1/8teaspoon chipotle chili pepper
2slices bacon
2tablespoons Spanish Extra Virgin Olive
-- Oil
6-- chicken breast tenders
1/4teaspoon fresh ground black pepper
1small sweet yellow onion, chopped
2cups frozen artichoke quarters, thawed
2-- green onions, diced
2ounces fresh goat cheese, crumbled
1/2cup shredded parmesan
1/2cup shredded Monterey Jack cheese
1/2cup shredded Asiago cheese
1/8teaspoon cayenne pepper
1/4teaspoon coarse Kosher salt
1tablespoon diced jalapeno
2tablespoons chopped cilantro
4-- eggs
2cups half and half
1/2teaspoon crushed red pepper
1/4teaspoon coarse Kosher salt
1large tomatillo (3 4 ounces)
1small avocado
1small jalapeno
1cup cilantro
1-- garlic clove
2tablespoons extra virgin olive oil
pinch of salt
1/2teaspoon balsamic vinegar
1tablespoon marinade for chicken
-- (White Wine Worcestershire)
1tablespoon water
6sprigs of cilantro (garnish, op teaspoon )
6-- cherry tomatoes (garnish, op teaspoon )

Instructions

Preheat oven to 400 degrees. Place pie crust on lightly-floured surface; sprinkle with half of the chipotle pepper. Using a rolling pin, roll over the crust to enlarge diameter by about one inch. Turn crust over, sprinkle with remaining pepper; using rolling pin, embed the pepper into crust. Line a 9" glass pie pan with pastry, folding under and fluting edges. Prick bottom and sides with a fork. Bake for 7 minutes. Remove from oven. Turn oven to 350 degrees.

In a large skillet over medium heat, cook bacon until done (reserve drippings). Remove bacon from pan, drain on a paper towel. Add 2 Tablespoons olive oil to pan and heat to medium. Sprinkle chicken with pepper. Saute chicken until done, stirring frequently (about 5 minutes). Drain on paper towel. Add chopped onion to pan and cook for 3 minutes. Remove and drain on paper towel. Add artichokes to pan and saute for 3-5 minutes. Remove, drain and chop.

In a large bowl, crumble bacon. Chop chicken and add to bowl. Add cooked onions, artichokes, green onions, the cheeses, cayenne, salt, diced jalapeno and cilantro. Evenly spread the mixture into the pastry shell.

In a 2-quart measuring cup, using a wire whisk, beat eggs and half and half. Add red pepper and salt. Pour over chicken-bacon mixture. Bake at 350 degrees for 45-55 minutes, or until center is set. Use foil strips to cover pastry edge if it begins to over-brown. Remove from oven.

While quiche is baking, prepare the sauce. In blender, puree tomatillo, avocado, jalapeno, cilantro, garlic, oil, salt, vinegar, marinade and water. Pour into a plastic bottle with spout.

To plate, drizzle sauce over 6 individual serving plates. Top each plate with a slice of quiche. Garnish with cilantro sprig and tomato. Makes 6 servings. Enjoy!

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