1 unbaked 9-inch pastry shell
1 tablespoon butter
1-1/4 cups chicken breast, cooked and diced (about 6-ounces)
1/3 cup onion, chopped
1-1/4 cups Swiss cheese, shredded
3 eggs, slightly beaten
1 cup half-and-half
1/2 teaspoon dry mustard
1/8 teaspoon salt
A dash of cayenne pepper (optional)
Salt and pepper to taste

Bake the pie shell at 450 degrees for 5 minutes. Remove from oven and reduce temperature to 375 degrees.
Meanwhile, melt butter in a medium skillet over medium-high heat. Add chicken and onion; cook until onion is tender. Sprinkle cheese over bottom of prebaked pastry shell. Spoon chicken mixture over cheese.
In a medium bowl, whisk eggs, half-and-half, mustard, salt and cayenne pepper together. Pour over chicken mixture.
Bake at 375 degrees for 30 minutes or until a knife inserted near center comes out clean. Let quiche cool for 10 minutes before serving.

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