chicken zucchini quiche

Ingredients For chicken zucchini quiche

  • 1
    pie crust, 9"
  • 1 c
    chicken, cooked and shredded
  • 2 c
    shredded swiss cheese
  • 2 c
    evaporated milk
  • 8 oz
    cream cheese softened
  • freshly ground black pepper to taste
  • 8
    eggs
  • 1 Tbsp
    butter
  • 1 c
    fresh mushrooms, sliced
  • 4
    chopped green onion
  • 1 tsp
    salt
  • 3
    zucchinis, grated
  • 2 Tbsp
    fresh basil leaves, chopped
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How To Make chicken zucchini quiche

  • 1
    Beat the eggs and pepper in a mixer bowl, add the cream cheese and evaporated milk.
  • 2
    Beat until smooth.
  • 3
    Sprinkle half of the swiss cheese over the pie crust.
  • 4
    Layer the chicken, mushrooms, green onions and zucchini over the swiss cheese.
  • 5
    Sprinkle with the remaining swiss cheese.
  • 6
    Pour the egg mixture over the layers.
  • 7
    Top with fresh basil.
  • 8
    Bake at 350 degrees for 1 hour.
  • 9
    Cool for 15 minutes before serving.
  • 10
    Line a 10-inch pie plate with the pie pastry, trimming and fluting the edge.
  • 11
    Bake at 350 degrees for 5 minutes or until partially browned; set aside.
  • 12
    Place the zucchini in a colander; sprinkle with salt.
  • 13
    Drain for 20 to 30 minutes; squeeze out excess moisture.
  • 14
    Saute the green onions and mushrooms in the butter in a small skillet.

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