November 7, 2009

CHICKEN AND MUSHROOM QUICHE

Pastry for two 9 inch quiche dishes or pie pans
1 bunch green onions, chopped
2 tbsp. melted butter
2 c. (8 oz.) shredded Swiss cheese
6 slices bacon, cooked and crumbled
1 (8 oz.) can sliced mushrooms, drained
2 c. chicken, chopped and cooked
8 eggs, beaten
1 garlic clove, crushed
1/2 tsp. salt
1/2 tsp. dry mustard
Dash of ground nutmeg
Dash of white pepper

Preheat oven to 425 degrees. Line two 9 inch quiche dishes with pastry. Prick bottom and sides of pastry with a fork. Bake for 6-8 minutes. Reduce oven temperature to 350 degrees. Cool on wire rack. Saute onion in butter until tender. Combine onion, cheese, bacon, mushrooms, and chicken. Toss gently. Spoon half of mixture into each pastry shell. Combine remaining ingredients. Beat well. Pour half of this mixture into each shell. Bake for 30-40 minutes or until set.

Note: Unbaked quiche can be frozen if you cover with aluminum foil. To serve, thaw overnight in refrigerator and bake at 350 degrees for 40-50 minutes.

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