crustless chicken curry quiche

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There’s no school today, so Gracie is going to join me for tea, and we’re working on illustrations while we watch a chick flick…not sure which one yet…what are your favorites?

I made this lovely quiche for a tea party last week, and it turned out so good. Sweet, slightly spicy, with the wonderful flavor of curry and sharp cheddar that work together so well. Yummy, yummy stuff. Some nice tea parings for this quiche are: Oolong, Dragon Well, or Genmaicha. Or, if you’re hosting a girlfriends’ lunch…maybe a glass of Gewurztraminer.

~ preheat oven to 350 degrees F. ~

2 and 1/2 cups shredded sharp cheddar cheese

8 oz. feta cheese, crumbled

1/2 cup tart apple, unpeeled and cubed

1 small onion, chopped fine

1 large carrot, peeled and thinly sliced

1/4 cup raisins

2 teaspoons fresh garlic, minced

2 Tablespoons butter

2 small boneless, skinless chicken breasts or thighs, cooked and chopped

8 large eggs

3/4 cup Bisquick

1 cup cream

2 teaspoons Dijon mustard

2 teaspoons Sriracha hot sauce

2 Tablespoons sweet curry powder

2 Tablespoons brown sugar

1 teaspoon ginger powder

1/2 teaspoon thyme

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1 teaspoon salt

1 teaspoon freshly ground black pepper

a few dashes of cayenne pepper

for garnish:

apple slices

 coconut flakes

fresh parsley

smoked paprika

Prepare a deep quiche pan with a removable bottom by spraying it with cooking spray, lining it with cooking parchment so it goes up past the top of the pan on all sides, and then spraying the parchment. OR…use a Demarle Grande Mold, which doesn’t need any preparation at all.

Once pan is prepared, sprinkle the cheddar on the bottom, followed by the feta.

Saute the onion, apple, carrot, raisin and garlic in the 2 Tablespoons butter until tender. Place this mixture on top of the cheese.

Beat the eggs, bisquick, cream, mustard, hot sauce, curry, brown sugar, ginger, thyme, cinnamon, nutmeg, salt and peppers in a mixing bowl by hand,  just until frothy and evenly incorporated.

Pour the egg mixture over everything in the pan. You may have to shift the ingredients, using a rubber spatula, so it all fits.

Decorate the top of the quiche with coconut flakes, apple slices, a little chopped fresh parsley, and a light sprinkle of smoked paprika.

Place in a 350 degree oven for about 40 to 45 minutes, or until firm and golden.



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  8 comments for “crustless chicken curry quiche

  1. February 18, 2013 at 5:08 pm

    Oh oh oh, Meeeweesah! I love this!! The array of spices are driving me to drink!! Please more more!!! xo

    • Melissa
      February 19, 2013 at 3:08 pm

      hee hee! so happy you like the recipe, Ally! thanks for visiting me, and for commenting sweeeeteeeeeee! 🙂

  2. Joollz
    August 8, 2013 at 3:50 pm

    A little while ago you posted for me a recipe for home-made Bisquick as it isn’t available here in Oz. Now I can’t find that recipe you gave me so is there any chance you might still have it please, Melissa? I had a ‘clear out’ of my inbox two weeks ago & I think the recipe was accidentally deleted. Thank you, you’ve got the best page!

    • Melissa
      August 8, 2013 at 8:43 pm

      Hi Joollz…. You asked for this on the ChinDeep timeline today, too….I re-posted it there 🙂 XO

      • Joollz
        August 8, 2013 at 8:51 pm

        Thank you, Melissa! You are a gem!

        • Melissa
          August 9, 2013 at 8:52 am

          My pleasure, Joollz! XO

  3. Kaylee
    February 22, 2019 at 3:38 pm

    Hi there, I am i Australia and don’t have bisquick- what would be an alternative please?

    • Melissa
      February 25, 2019 at 12:26 pm

      There are recipes online for “homemade bisquick.” Just google it and I’m sure you’ll find lots of options. Thanks for stopping by!

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