Smoked Chicken Quiche

This chicken and egg pie makes a nice dinner when served with a tossed salad or fruit.

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Servings: 6 to 8
Prep Time: 25 mins
Related Categories: Casseroles, Chicken, Savory Pies, Turkey
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    1   unbaked 
    9-inch pastry shell
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    1   tablespoon 
    butter or margarine
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    1 1/4  cups 
    diced, cooked, smoked chicken breast (about 6 ounces)
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    1/3  cup 
    chopped onion
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    1 - 1 1/2  cups 
    shredded Swiss cheese (4 to 6 ounces)
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    eggs, slightly beaten
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    1   cup 
    half-and-half or light cream
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    1/2  teaspoon 
    dry mustard
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    1/8  teaspoon 
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    cayenne pepper
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    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.
Meanwhile, melt butter in a medium skillet over medium-high heat. Add chicken and onion; cook until onion is tender. Sprinkle cheese over bottom of prebaked pastry shell. Spoon chicken mixture over cheese.
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.
Nutrition information
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
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