Chicken Zucchini Quiche

Chicken Zucchini Quiche Recipe

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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

How to Make Chicken Zucchini Quiche


  • 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.

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About Chicken Zucchini Quiche

Course/Dish: Eggs, Chicken, Savory Pies
Other Tag: Quick & Easy

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