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Creamy Dijon Chicken Quiche

Yield: 8 delicious slices



  • 1 RylieCakes Pie Dough
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 1 onion, finely chopped
  • 1 Tbsp garlic, minced
  • 1 tsp thyme leaves
  • 2 jalapenos, seeds removed & finely chopped
  • 2 oz chicken broth
  • 8 oz rotisserie chicken
  • 7 oz cheddar cheese
  • 4 oz heavy whipping cream
  • 4 oz milk
  • 2.25 oz sour cream
  • 4 eggs
  • 2 yolks
  • 2 Tbsp Dijon mustard
  • 1 Tbsp Roux Mix (or Biscuit Mix)
  • QS Parmesan cheese


Preheat oven to 350°F.  Roll out pie dough, form into 9-inch pie pan, and par bake for 20 minutes or until lightly golden brown.  For complete par baking instructions, refer to Pie Dough recipe.

  1. Melt butter in a medium saucepan with olive oil. Sauté onion and garlic in pan until onions are tender and translucent. Garlic should be a light golden brown.
  2. Add thyme and jalapenos; continue to sauté until onions start to brown slightly.
  3. Add chicken broth and then turn heat to low, cook until broth has cooked into onions.
  4. Remove from heat and add rotisserie chicken and cheddar cheese to onion mixture. Stir to combine.
  5. Whisk heavy cream, milk, sour cream, eggs, yolks, mustard, and Roux Mix together until fully combined.
  6. Add chicken mixture into par baked pie crust. Pour egg mixture over chicken mixture. Stir with a fork to ensure that the chicken mixture does not settle to the bottom.
  7. Bake quiche for 25 minutes. Take out and sprinkle top with Parmesan cheese. Place back in oven and bake for another 10-15 minutes or until eggs are set.
  8. Once set, remove from oven, and let cool before cutting and serving.

*Note: Quiches can be finicky and take 10-15 minutes longer to bake sometimes.  Be patient and make sure your eggs are set – they no longer wiggle – before removing from oven.

**We aired this quiche on Q13 news December 2019 – we had too much fun with Ellen Tailor + loved getting to share our gluten free goodies!