Directions:
- Preheat oven to 400*F.
- Blind bake docked pie shell for 10 minutes, remove weights and cook for 3 minutes more or until you have a lightly browned crust. Remove from oven and cool a couple of minutes.
- Sauté the mushrooms and green onions in butter until wilted and water has evaporated.
- Place the mushroom mixture on the bottom of the baked pie shell.
- Add the diced chicken to the dish.
- In a large bowl, whisk together the eggs, half and half do not foam the mixture.
- Add seasonings and cheeses mix well.
- Pour custard into the pie shell.
- Top with toasted almonds.
- Bake for 10 minutes then turn heat down to 350*F for 30 – 40 minutes longer or until the crust is golden and the filling is fully set.
- Allow 10 minutes cooling before cutting, serve warm or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 408.6 Kcal (1711 kJ) | ||
| Calories from fat | 265.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.55g | 45% | |
|---|---|---|---|
| Cholesterol | 151.33mg | 50% | |
| Sodium | 572.91mg | 24% | |
| Potassium | 268.52mg | 6% | |
| Total Carbs | 19.52g | 7% | |
| Sugars | 0.55g | 2% | |
| Dietary Fiber | 0.8g | 3% | |
| Protein | 17.95g | 36% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 1.7mg | 9% | |
| Calcium | 304.2mg | 30% | |
| Amount Per 100 g | |||
| Calories | 251.2 Kcal (1052 kJ) | ||
| Calories from fat | 163.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.17g | 45% | |
|---|---|---|---|
| Cholesterol | 93.04mg | 50% | |
| Sodium | 352.22mg | 24% | |
| Potassium | 165.08mg | 6% | |
| Total Carbs | 12g | 7% | |
| Sugars | 0.34g | 2% | |
| Dietary Fiber | 0.49g | 3% | |
| Protein | 11.03g | 36% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 1mg | 9% | |
| Calcium | 187mg | 30% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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