Greek Chicken Quiche!

I had a lot of leftovers from the Greek chicken my dad had so graciously made me over the weekend. So, aside from having it the “traditional way” (in a pita, of course) I decided to snazz it up, quiche style. I had all the ingredients I needed, but was unsure of the best way to go about assembling the quiche itself. I spent quite some time on Google trying to find the perfect egg to milk ratio, and eventually just decided to wing it, after reading on ChowHound that most people “blind-bake” quiches anyway.

This might sound silly, but I never realized the typical “quiche” taste came from the nutmeg. Who would have thought?! On a fun little side note, while watching the news over the weekend, a story came up about kids snorting nutmeg to get high. What is this world coming to?! I’d rather not burn my nostrils, thanks!

Anyway, I wasn’t really sure how it was going to come out, but thankfully it worked out in the end! So, not only did we find a yummy way to use up the rest of my dad’s delicious chicken, but we also got ourselves dinner for two nights AND lunch one day! And now that I have the general understanding of how quiches work (so complex, I know) I’m definitely going to experiment some more with ingredients!

Greek Chicken & Feta Quiche
– Serves 4 –

Ingredients:
1 9-inch pie crust, defrosted
1 1/2 cups of the Greek Chicken (recipe
here)
4 eggs
1 1/2 cups milk
1/3 tbsp nutmeg
1 cup crumbled feta
1 cup chopped yellow onion

Directions:
1. Prepare Greek Chicken according to directions
2. Preheat oven to 400 degrees
3. Place pie crust on un-greased pie dish, poke holes liberally
4. Pre-cook pie crust for 10-12 minutes
5. While crust is cooking, sauté onions in cooked chicken mixture, approximately 5 minutes
6. Whisk together eggs, milk, nutmeg and 1/2 of the feta
7. Once pie crust is done, sprinkle remaining feta on the bottom of the crust, then top with chicken and onion mixture, followed by the egg mixture
8. Bake 20-25 minutes
9. Allow to cool for 5-10 minutes before cutting

PS – I’m so proud of myself for coming up with this recipe on my own! WOO!

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