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  • Chicken Zucchini Quiche

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    Chicken Zucchini Quiche
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/2 x recipe Basic Pie Crust Dough, see recipe
    • 3 med zucchini, grated
    • 1 tsp salt
    • 4 x green onions, minced
    • 1 c. fresh mushrooms, sliced
    • 1 Tbsp. butter
    • 8 x Large eggs Freshly grnd pepper, to taste
    • 8 ounce cream cheese, softened
    • 2 c. evaporated lowfat milk
    • 2 c. Swiss cheese, shredded
    • 1 c. cooked chicken, shredded
    • 2 Tbsp. minced fresh basil

    Directions

    1. Line a 10-inch pie plate with the pie pastry, trimming and fluting the edge. Bake at 350 degrees for 5 min or possibly till partially browned; set aside.
    2. Place the zucchini in a colander; sprinkle with salt. Drain for 20 to 30 min; squeeze out excess moisture.
    3. Saute/fry the green onions and mushrooms in the butter in a small skillet.
    4. Beat the Large eggs and pepper in a mixer bowl, Add in the cream cheese and evaporated lowfat milk. Beat till smooth.
    5. Sprinkle half of the Swiss cheese over the pie crust. Layer the chicken, mushrooms, green onions and zucchini over the Swiss cheese. Sprinkle with the remaining Swiss cheese.
    6. Pour the egg mix over the layers. Top with fresh basil.
    7. Bake at 350 degrees for I hour. Cold for 15 min before serving.
    8. Note:The addition of cream cheese makes this quiche wonderfully rich and creamy in texture.

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