Chicken Zucchini Quiche

13 ingredients
14 steps

Ingredients

  • 10 inch pie shell (9 inch) dough
  • 3 medium zucchini grated
  • 1 teaspoon salt
  • 4 green onions chopped
  • 1 cup mushrooms fresh, sliced
  • 1 tablespoon butter
  • 8 large eggs
  • 1 x black pepper to taste
  • 8 ounces cream cheese softened
  • 2 cups evaporated milk
  • 2 cups swiss cheese
  • 1 cup chicken shredded
  • 2 tablespoons basil fresh, chopped

Directions

  1. 1
    Line a 10-inch pie plate with the pie pastry, trimming and fluting the edge.
  2. 2
    Bake at 350F (180C) for 5 minutes or until partially browned; set aside.
  3. 3
    Place the zucchini in a colander; sprinkle with salt.
  4. 4
    Drain for 20 to 30 minutes, squeeze out excess moisture.
  5. 5
    Saute the green onions and mushrooms in the butter in a small skillet.
  6. 6
    Beat the eggs and pepper in a mixer bowl, Add the cream cheese and evaporated m ilk.
  7. 7
    Beat until smooth.
  8. 8
    Sprinkle half of the Swiss cheese over the pie crust.
  9. 9
    Layer the chicken, mushro oms, green onions and zucchini over the Swiss cheese.
  10. 10
    Sprinkle with the remaini ng Swiss cheese.
  11. 11
    Pour the egg mixture over the layers.
  12. 12
    Top with fresh basil.
  13. 13
    Bake at 350F (180C) for 1 hour.
  14. 14
    Cool for 15 minutes before serving.

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