Last week we made a Lasagna Quiche which was primarily made to be easy to make and help recover after a hard skate. Since not everyone likes beef or pork, here is one that uses chicken for the main ingredient. This one got topped with a little Prosciutto for fun but that is optional.
Serves: 16 – 22 (2 Quiches)
Ingredients
- 4 Chicken Breasts
- 1 cup Bow tie Pasta
- 6 tsp Olive Oil
- 2 tsp Ground Pepper
- 1 tsp Sea Salt
- 4 cloves Garlic, minced
- 4 tsp Marjoram, chopped
- 1/2 cup Red Wine
- 1 cup Sun Dried Tomatoes (not in oil), chopped
- 2 pie crusts
- Base Quiche Mix
- 2 cups Romano Cheese, shredded
- 1/2 cup Prosciutto, diced (optional)
Preparation
Prepare the Pasta according to the instructions on the package, or alternatively you can prepare this in a skillet with just enough salted water to cover the pasta, at a boil until the pasta is soft but firm. Remove from the water and strain. In this case, return the pasta back to the warm skillet and mix in 2 tsp of Olive Oil to coat all the pasta. Remove from the skillet and put in a container and refrigerate until final assembly.
Pound out the Chicken Breasts until they are no thicker than 1/2 inch. Coat each side with Olive Oil and season each side with Salt, Pepper, 2 cloves minced Garlic and a light sprinkle of about 1/2 of the Marjoram. In a large skillet over medium-high heat, cook the chicken breast to a golden brown on the outside. This should take 4 – 6 minutes per side. Be careful not to cook too long, the chicken will get tough. We want this to be browned and still juice in the middle. Set aside and allow to cool. Refrigerate in a container until ready for final assembly.
In a small pot, over medium-high heat, combine the Red Wine and the Sun Dried Tomatoes with the remaining Garlic, Marjoram and 1 or 2 tsp Olive Oil and bring to a slow boil, stirring occasionally. Continue to cook for 3 – 5 minutes at the slow boil. Remove from heat and allow to cool in a container before refrigerating this tomato sauce until final assembly.
Final Assembly and Cooking
Preheat the oven to 375 degrees. Take the refrigerated chicken and dice into 1/2 inch chunks. Then in a large mixing bowl combine and thoroughly mix the pasta and chicken. Then transfer equal amounts to each of the prepared pie crusts.
Prepare the Base Quiche Mix and into that add the tomato sauce and mix completely. Pour this equally over the chicken and pasta in the pie crusts. Top that equally with the Romano Cheese and Prosciutto (optional).
Place the quiches in the oven and cook for 30 – 40 minutes, checking after 30 minutes to make sure the cheese doesn’t get too brown. The top should be just turning golden brown when ready to come out. Either serve hot or pack up and head to the rink.