Name: Chicken and corn quiche
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2 sheets shortcrust pastry; 1/2 rotisserie chicken, shredded; 125 gram can corn, drained; 3 spring onions, thinly sliced, plus extra to serve; 1/4 cup torn basil leaves, plus extra small leaves to serve; 8 eggs; 1/2 cup milk; 1/2 cup thickened cream; 1/2 cup grated cheddar cheese

Chicken and corn quiche

This corn and chicken quiche is so simple and delicious. For variety, try adding some chopped cooked bacon to the mix or using creamed corn in place of kernels.

Serves 4

Prep

10M

Cook

30M

Total

40M

Skip to Recipe

For more simple dinner and lunch ideas, try one of our top 20 quiche recipes.

Ingredients

2 sheets shortcrust pastry

1/2 rotisserie chicken, shredded

125 gram can corn, drained

3 spring onions, thinly sliced, plus extra to serve

1/4 cup torn basil leaves, plus extra small leaves to serve

8 eggs

1/2 cup milk

1/2 cup thickened cream

1/2 cup grated cheddar cheese

Method

1.Preheat oven to 200°C.

2.Line the base and side of a 4cm-deep, 24cm loose-based fluted flan pan with pastry, trimming to fit.

3.[Bake blind](https://www.foodtolove.co.nz/how-to-make-perfect-shortcrust-pastry-from-scratch-1615|target=”_blank”) for 10 minutes until golden. Remove filling. Bake for a further 10 minutes, then reduce oven to 180°C.

4.Arrange chicken, corn, onion and basil in pastry case.

5.In a jug, lightly whisk eggs, milk, cream and half the cheese until combined. Season.

6.Pour over chicken mixture and sprinkle with remaining cheese. Bake for 30-35 minutes until golden and just set. Serve with extra spring onion and basil.