| Creamy Chicken Quiche
PASTRY
1/2 cup of butter (or marg.); 1 stick
1 1/4 cup of flour
1/4 cup of Parmesan, grated
1 teaspoon of paprika
2 tablespoons of cold water
FILLING
1/2 cup of butter (or marg.); 1 stick
1/2 pound of mushrooms; sliced
2 cups of chicken; cooked, diced
1 Green onion bunch; chopped
3 Eggs
1 teaspoon of salt
1 1/2 cup of light cream
1 cup of Swiss cheese, grated
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Pastry: Use all the ingredients to make a 10 inch pie crust. Bake 5 minutes ate 400ºF. Cool. Filling: Sauté mushrooms in butter. Add chicken and green onions. Sauté five minutes. Add to pie shell. Blend eggs, salt and cream together. Pour into pie shell. Sprinkle cheese over top. Bake 50 minutes at 350ºF. Serves 6.
SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman
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