Smoked Chicken Quiche
This chicken and egg pie makes a nice dinner when served with a tossed salad or fruit.
Recipe from Better Homes and Gardens
6 to 8
1 unbaked 9-inch pastry shell
1 tablespoon butter or margarine
1 1/4 cups diced, cooked, smoked chicken breast (about 6 ounces)
1/3 cup chopped onion
1 - 1 1/2 cups shredded Swiss cheese (4 to 6 ounces)
3 eggs, slightly beaten
1 cup half-and-half or light cream
1/2 teaspoon dry mustard
1/8 teaspoon salt
Dash cayenne pepper
Fresh herb sprig (optional)
Bake the unpricked pastry shell in a 450 degree F oven for 4 to 5 minutes or just until it begins to puff. Remove from oven. Reduce oven temperature to 375 degree F.
Whisk together eggs, half-and-half, mustard, salt, and cayenne pepper in a medium bowl. Pour over the chicken mixture.
Bake in the 375 degree F oven about 30 minutes or until a knife inserted near center comes out clean. If necessary to prevent overbrowning, cover edge of crust with foil. Let quiche cool for 10 minutes before serving. Garnish with fresh herb sprig, if desired. Makes 6 to 8 servings.
Per Serving: cal. (kcal) 299, Fat, total (g) 20, chol. (mg) 117, carb. (g) 16, sodium (mg) 402, Percent Daily Values are based on a 2,000 calorie diet
See More Shop Related Products