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Title: Creamy Chicken Quiche
Categories: Entree Chicken Casserole
Yield: 6 Servings
| PASTRY | ||
| 1/2 | c | Butter (or marg.); 1 stick |
| 1 1/4 | c | Flour |
| 1/4 | c | Parmesan; grated |
| 1 | ts | Paprika |
| 2 | tb | Cold water |
| FILLING | ||
| 1/2 | c | Butter (or marg.); 1 stick |
| 1/2 | lb | Mushrooms; sliced |
| 2 | c | Chicken; cooked, diced |
| 1 | Green onion bunch; chopped | |
| 3 | Eggs | |
| 1 | ts | Salt |
| 1 1/2 | c | Light cream |
| 1 | c | Swiss cheese; grated |
Pastry: Use all the ingredients to make a 10 inch pie crust. Bake 5 minutes ate 400 degrees. Cool.
Filling: Saute mushrooms in butter. Add chicken and green onions. Saute five minutes. Add to pie shell. Blend eggs, salt and cream together. Pour into pie shell. Sprinkle cheese over top. Bake 50 minutes at 350 degrees.
Serves 6.
SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman
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