Chicken Artichoke Quiche Carbonara

  • Yield 6 servings


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


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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