Chicken Zucchini Quiche1
By Just A Pinch KitchenCrew
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- pie crust, 9"
- zucchinis, grated
- 1 tsp
- chopped green onion
- 1 c
- fresh mushrooms, sliced
- 1 Tbsp
- freshly ground black pepper to taste
- 8 oz
- cream cheese softened
- 2 c
- evaporated milk
- 2 c
- shredded swiss cheese
- 1 c
- chicken, cooked and shredded
- 2 Tbsp
- fresh basil leaves, chopped
1Line a 10-inch pie plate with the pie pastry, trimming and fluting the edge.
2Bake at 350 degrees for 5 minutes or until partially browned; set aside.
3Place the zucchini in a colander; sprinkle with salt.
4Drain for 20 to 30 minutes; squeeze out excess moisture.
5Saute the green onions and mushrooms in the butter in a small skillet.
6Beat the eggs and pepper in a mixer bowl, add the cream cheese and evaporated milk.
7Beat until smooth.
8Sprinkle half of the swiss cheese over the pie crust.
9Layer the chicken, mushrooms, green onions and zucchini over the swiss cheese.
10Sprinkle with the remaining swiss cheese.
11Pour the egg mixture over the layers.
12Top with fresh basil.
13Bake at 350 degrees for 1 hour.
14Cool for 15 minutes before serving.