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Chicken Egg Pie

"My son, Will, has been making this breakfast quiche since he was 5," reports Judy Bedell from their ranch near San Miguel, California. "He thought quiche was a funny name and said it should be named 'chicken egg pie', which is what we've called it ever since."
  • Total Time
    Prep: 10 min. Bake: 40 min.
  • Makes
    6-8 servings

Ingredients

  • 1 tube (8 ounces) refrigerated crescent rolls
  • 2 cups shredded cheddar cheese, divided
  • 1/2 pound bacon, cooked and crumbled
  • 1 cup cubed fully cooked ham
  • 4 large eggs, lightly beaten
  • 1/3 cup whole milk
  • Salt and pepper to taste

Directions

  • Unroll crescent dough; separate into triangles. Arrange in a greased 9-in. pie plate, forming a crust; seal seams and perforations. Sprinkle with 1 cup cheese, bacon and ham.
  • In a large bowl, whisk the eggs, milk, salt and pepper. Pour over ham. Sprinkle with remaining cheese. Cover edges of crust loosely with foil.
  • Bake at 350° for 20-25 minutes. Remove foil. Bake 20 minutes longer or until a knife inserted in the center comes out clean.
Nutrition Facts
1 piece: 337 calories, 23g fat (11g saturated fat), 155mg cholesterol, 802mg sodium, 13g carbohydrate (3g sugars, 0 fiber), 18g protein.

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