Ingredients

Scale

1 9-inch Pie Crust, par-baked and cooled completely

1 cup Finely Grated Parmesan Cheese

1 1/2 cups Diced Cooked Chicken

1 cup Finely Chopped Cooked Bacon

5 oz. Blue Cheese, crumbled

4 Scallions, thinly sliced

6 Large Eggs

1 cup Whole Milk

1/2 tsp. Kosher Salt

1/2 tsp. Freshly Ground Black Pepper

Salad

3 tbsp. Olive Oil

2 tbsp. Red Wine Vinegar

1 tsp. Dijon Mustard

Kosher Salt and Freshly Ground Black Pepper

1 1/2 cup Halved Grape or Cherry Tomatoes

1/4 cup Finely Minced Chives

8 oz. Romaine Lettuce, chopped

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Instructions

Preheat the oven to 375º F. Place the par-cooked, cooled pie crust (still in the pan) on a sheet pan. Spread ½ cup of the grated parmesan evenly over the base of the crust.

Add the chicken and the bacon in even layers over the Parmesan. Crumble the blue cheese over the chicken and the bacon. Sprinkle the scallions over the cheese.

In a medium bowl, whisk the eggs, milk, salt and pepper until well-combined.

Carefully pour the egg mixture over the filling mixture in the crust.

Sprinkle the remaining Parmesan cheese over the top.

Bake the quiche for about 30 to 35 minutes, until the edges are set but the center is slightly jiggly.

Let cool for at least 15 minutes before serving.

Just before serving, make the salad:

Combine the oil, vinegar and mustard in a jar and shake to emulsify. Season with salt and pepper to taste. In a large bowl, toss the tomatoes, romaine lettuce and chives with the dressing. Serve the salad alongside slices of quiche or top the whole quiche with the salad before slicing.