chicken zucchini quiche

Name: Chicken Zucchini Quiche
Ingredients: 1 - pie crust, 9"; 3 - zucchinis, grated; 1 teaspoon(s) salt; 4 - chopped green onion; 1 cup(s) fresh mushrooms, sliced; 1 tablespoon(s) butter; 8 - eggs; - freshly ground black pepper to taste; 8 ounce(s) cream cheese softened; 2 cup(s) evaporated milk; 2 cup(s) shredded swiss cheese; 1 cup(s) chicken, cooked and shredded; 2 tablespoon(s) fresh basil leaves, chopped

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Ingredients

1 - pie crust, 9"
3 - zucchinis, grated
1 teaspoon salt
4 - chopped green onion
1 cup fresh mushrooms, sliced
1 tablespoon butter
8 - eggs
- freshly ground black pepper to taste
8 ounces cream cheese softened
2 cups evaporated milk
2 cups shredded swiss cheese
1 cup chicken, cooked and shredded
2 tablespoons fresh basil leaves, chopped

How To Make chicken zucchini quiche

Step 1

Line a 10-inch pie plate with the pie pastry, trimming and fluting the edge.

Step 2

Bake at 350 degrees for 5 minutes or until partially browned; set aside.
Step 3

Place the zucchini in a colander; sprinkle with salt.
Step 4

Drain for 20 to 30 minutes; squeeze out excess moisture.
Step 5

Saute the green onions and mushrooms in the butter in a small skillet.
Step 6

Beat the eggs and pepper in a mixer bowl, add the cream cheese and evaporated milk.
Step 7

Beat until smooth.
Step 8

Sprinkle half of the swiss cheese over the pie crust.
Step 9

Layer the chicken, mushrooms, green onions and zucchini over the swiss cheese.
Step 10

Sprinkle with the remaining swiss cheese.
Step 11

Pour the egg mixture over the layers.
Step 12

Top with fresh basil.
Step 13

Bake at 350 degrees for 1 hour.
Step 14

Cool for 15 minutes before serving.
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