Recipe By : The Dove's Nest Restaurant by Cindy Burch
Serving Size : 8 Preparation Time :0:00
Categories : Dinner Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Basic pie crust recipe
3 md Zucchini -- grated
1 ts Salt
4 Green onions -- chopped
1 c Fresh mushrooms -- sliced
1 tb Butter
8 Eggs
Freshly ground pepper --
- to taste
8 oz Cream cheese -- softened
2 c Evaporated milk
2 c Swiss cheese -- shredded
1 c Chicken -- cooked, shredded
2 tb Fresh basil -- chopped
Line a 10" pie plate with the pie pastry, trimming and fluting the
edge. Bake at 350 F for 5 minutes or until partially browned; set
aside.
Place the zucchini in a colander; sprinkle with salt. Drain for 20 to
30 minutes; squeeze out excess moisture.
Saute the green onions and mushrooms in the butter in a small skillet.
Beat the eggs and pepper in a mixer bowl, Add the cream cheese and
evaporated milk. Beat until smooth.
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.
Pour the egg mixture over the layers. Top with fresh basil.
Bake at 350 F for 1 hour. Cool for 15 minutes before serving.
Note:
The addition of cream cheese makes this quiche wonderfully rich and
creamy in texture.
