Main Dish Recipes

Quiche Elegante
Print Recipe
  • 9-inch pie shell
    6 eggs
  • beaten
    3/4 cup (3oz.) shredded pasteurized process American cheese
    1/2 cup chopped cooked chicken or turkey or 1 can (5oz.) boned chicken
  • drained
    1 can (2 to 2 1/2 oz.) chopped
  • mushrooms
  • drained
    2 tbsp. chopped green chilies
    2 tbsp. chopped drained pimento
    1 cup Swiss Valley Farms Half & Half or light cream
    1/2 tsp. salt

Brush inside of the pie shell with a small amount of the beaten eggs. Prick bottom and sides with fork. If using a pie plate, bake shell in preheated 450?F oven for 5 minutes or until golden brown. If using a metal pie pan, bake shell at 425?F. Set pie pan aside. Reduce oven temperature to 350?F for pie plate, and 375?F. for metal pie pan. Stir together cheese, chicken, mushrooms, chilies and pimento. Put into pie shell. To the beaten eggs, add remaining ingredients. Beat until well blended. Pour over cheese-chicken mixture. Bake in preheated oven for 30 to 35 minutes or until puffed, golden brown and center shakes slightly when oven rack is moved gently back and forth. Let stand 5 minutes before serving.
You may use a thawed frozen deep-dish pie shell. Preheat oven to 425?F. Bake pie shell. Bake quiche at 350?F. for 45 to 55 minutes.
Main Dish Recipes

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