One egg quiche?

I have one egg, some grated parmesan, and some leftover roasted chicken. I was thinking about combining them, adding some more flavor elements (parsley? sweet red pepper? garlic?), and baking as a pie. Will it work? Or is there not enough goopiness and it's just going to come out hard?

Will it work?

I think it could work, especially if the cooking vessel is small enough. Maybe a crème brûlée dish or something?

I have one egg, some grated parmesan, and some leftover roasted chicken. I was thinking about combining them, adding some more flavor elements (parsley? sweet red pepper? garlic?), and baking as a pie. Will it work? Or is there not enough goopiness and it's just going to come out hard?

If you follow the ratio of one large (2 oz.) egg to one cup of cream/milk/half-and-half, it will work.

I have one egg, some grated parmesan, and some leftover roasted chicken. I was thinking about combining them, adding some more flavor elements (parsley? sweet red pepper? garlic?), and baking as a pie. Will it work? Or is there not enough goopiness and it's just going to come out hard?

If you follow the ratio of one large (2 oz.) egg to one cup of cream/milk/half-and-half, it will work.

Interesting Chef...I always use one egg to 1/3 cup of cream. I would have thought it would be too running with so much liquid, but I will definitely give a try.

Thank you, all! My chicken got took for a pan saute but I still have the egg and cheese.... Another day will come.