Recipe by SHANNONLIA
"This is a wonderfully different quiche! Please be sure to use a deep dish pie crust though! Also, you can use your cheese of choice, but I use Swiss."
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chopped, cooked chicken
shredded Swiss cheese
1 (9 inch)
unbaked deep-dish pastry shell
Like Mel, I used 4 eggs and 1 cup milk. Because of that, I increased the brown mustard to 1 tsp. I chose colby cheese. The most significant thing I did that added flavor was to use leftover chicken that was baked with lemon and garlic--I even chopped and tossed in the clove of garlic that was baked with the whole chicken. It turned out great--five out of five family members liked it, including the one who wrinkled her nose before the first bite. The only problem was that it was watery and that made the crust a little soggy. Anyone know where the liquid came from and how to correct that? Even so, this is a keeper.
This recipe was bland for my husband and I. I did add 1 tsp salt and also needed to add 2 more eggs and 1/2 C milk to fill my deep dish pie pan. It needed a vegie for color and to cut the richness. Perhaps a little diced red pepper or some peas?
As I was making this, I wanted to add some broccoli and mushrooms, but resisted and made it as written. Having tasted it, I still think it would be better with a vegetable and some mushrooms in it, and probably more mustard and cheese. It's good, but it could be better. I used a regular size pie plate and crust, and it didn't fill it, so there is room for more ingredients.
I decided to use some of the other suggestions when I made this plus I added one change of my own. I did not have a deep-dish pastry shell. I had the pillbury crust you unroll and put in a glass pie plate, so I used 3 X-Lg eggs and the 1 cup milk. I also added salt and fresh ground black pepper. I decided to address the blandness by adding 4 strips of crumbled bacon to the chicken mixture. I still thought it needed a little more flavor. Next time I will try adding part cheddar and part swiss cheese, more onion and maybe a dash of worcestershire.
WOW! This recipe was excellent!!!!! I knew before I even finished preparing that it was going to be great! The aroma was wonderful! I did add just a little more chicken (1/2 cup) to make it a little more hearty and I only added 6oz of swiss so I would have the opportunity to add a good sprinkle of parmesan, ramono and mozzerlla. I LOVE cheese and all these go well together. I highly recommend this quiche. My husband isn't big on quiche because he says it's not "meat and potatoes", he really like this one and he's also the reason for the addition in chicken. Thanks Shannonlia for such a great dish!
I added 2 extra eggs (Thanks Mel) and used mozzarella and cheddar cheese. Also used a bit more mustard and some salt and pepper. Turned out really well. Had to cook more like 60 or 65 minutes with the extra eggs. Tasty!
I used 1 1/2 cups of swiss cheese. Also, I added a spoonful of cranberry sauce on top of each slice os quiche, which gave the dish a little extra flavor.
A quick and easy quiche to put together if you already have cooked chicken. This is a keeper for me! The pecans are like the icing on the cake.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Pecan Quiche
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 207
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