How to make it

  • 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.

Reviews & Comments 5

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  • invisiblechef 6 years ago
    I love quiche, I'm making a quiche that I found off this site tonight actually, this one sounds like a great brunch idea.
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    " It was excellent "
    jenniferbyrdez ate it and said...
    REal Women eat quiche. Love it.
    Was this review helpful? Yes Flag
    " It was excellent "
    lor ate it and said...
    Oh YUM!!! Does this look delish or what!!! I think this is a great way to start the day. Thank you for sharing this recipe ;)
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  • dandelion 6 years ago
    It is! Enjoy :)
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  • magali777 6 years ago
    this recipe sounds delicious, thanks for sharing!!
    Was this review helpful? Yes Flag

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