| Ingredients
1/8 teaspoon salt
1-1/4 cups diced, cooked, smoked chicken breast (about 6 ounces)
1/3 cup chopped onion
1 unbaked 9-inch pastry shell
1 tablespoon butter or margarine
1 to 1-1/2 cups shredded Swiss cheese (4 to 6 ounces)
1 cup half-and-half or light cream
3 eggs, slightly beaten
1/2 teaspoon dry mustard
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.
This recipe was sent by Jeena Kends
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