Chicken-Olive-Cheddar Quiche |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Ingredients:
1/2 (15-ounce) package refrigerated piecrusts |
2 cups chopped grilled chicken |
1 (8-ounce) can sliced mushrooms, drained |
2 to 3 green onions, chopped |
2 tablespoons sliced black olives |
1 garlic clove, minced |
2 tablespoons chopped fresh or 1 teaspoon dried basil |
1/4 teaspoon ground red pepper |
vegetable cooking spray |
1 cup (4 ounces) shredded cheddar cheese |
1 cup half-and-half |
4 large eggs |
1/4 teaspoon pepper |
Directions:
1. Unfold piecrust, and place on a lightly floured surface. Roll out to 1/8-inch thickness. Carefully place piecrust in a 9-inch pieplate. Fold edges under, and crimp.
2. Bake on lowest oven rack at 400° for 8 minutes. Cool.
3. Sauté chicken and next 6 ingredients in a skillet coated with cooking spray over medium-high heat 5 minutes. Spoon mixture into prepared crust. Sprinkle with cheese.
4. Whisk together half-and-half, eggs, and 1/4 teaspoon pepper. Pour over chicken mixture.
5. Bake at 400° on lowest oven rack for 45 minutes or until set. Let stand 10 minutes.
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