 Today, I am making a simple and delicious recipe for chicken quiche. So let me show you what you'll need for this recipe. You are going to need a pie shell. This is a regular pie shell, not a deep dish. And I have parbaked it in the oven at 400 degrees for 10 minutes. You're going to want to make sure that you do that because you don't want your crust to have a soggy bottom. You're also going to need some half and half eggs. The cheese that I'm using is a mixture of gruyere cheese and Swiss cheese. You can use one or the other or a combination of both like I did. You're also going to need some cooked chicken. You can use chicken or after Thanksgiving, if you have some leftover turkey and you want to use that, that would work too. You're going to need some spices. Now you don't have to use the same spices that I'm using. Use whatever you would like, but you're going to need some poultry seasoning and a little bit goes a long way. I'm also using garlic powder, onion powder and salt. So let's get started. I'm going to start off by cracking my eggs. Next I'm going to add in my half and half and my half and half is also at room temperature as well. You're going to whisk and you're going to add in your seasonings and whisk some more. I've got my pie shell here which has cooled off and you're going to add some cheese. We like cheese, so I'm probably going to add more than most people would. Just going to add it to the bottom of your shell here. Then I'm going to add my chicken or again, if you're using turkey, you're going to add it here. And next I'm just going to pour my egg mixture on top. Okay, I am going to pop this in the oven for about 45 minutes or until that center has set. So here is the quiche. I baked it for 45 minutes and then I let it cool for about 15 minutes. I cut a slice. So here is what the inside of the pie looks like and here is a slice on the plate. I hope you all enjoyed this video. If you did, please give us a thumbs up and I also have a playlist of a bunch of breakfast ideas. If you're interested, I'll leave that in the description box. Thanks so much for watching and we'll see you all next time.