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Best ever and easy Chicken Bacon Ranch Quiche.

Chicken, Bacon + Ranch Quiche

Yield: 8 delicious slices



  • 1 RylieCakes Pie Dough
  • 8 oz rotisserie chicken, shredded
  • 6 slices bacon, cooked and crumbled (drain grease!)
  • 4½ oz artichoke hearts, roughly chopped
  • ½ oz green onion, chopped
  • ½ cup shredded cheese, whatever you got works here
  • 12 oz milk
  • 2 oz ranch dressing
  • 2.50 oz sour cream
  • 4 eggs
  • 2 yolks
  • 2 oz white cheddar


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. Mix together chicken, bacon, artichokes, green onions, and cheese.  Set aside.
  2. Whisk milk, ranch, sour cream, eggs, and yolks together until fully combined.
  3. Spread chicken mixture evenly over par baked pie crust. Pour egg mixture over chicken mixture. Stir gently with a fork to ensure that the chicken mixture does not settle to the bottom.
  4. Bake for 20 minutes, remove quiche from oven, and sprinkle with white cheddar; bake for another 7-10 minutes or until eggs are set.*
  5. Once set, remove from oven, and let cool before cutting + serving.  Quiches are even better the next day so don’t be afraid to make this dish in advance and let it sit overnight!

*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.