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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Gonna make this for breakfast this morning. Yumm Ingredients:
5 eggs |
1 1/2 c half and half |
6 oz small diced cooked chicken |
4 oz gruyere cheese, shredded |
4 oz thinly sliced mushrooms |
2 oz parmesan cheese, grated |
1 oz toasted blanched almonds |
1-2 t finely sliced green onions |
1 t unsalted butter |
1/2 t salt |
1/4 t white pepper |
fresh ground nutmeg to taste |
1 deep dish 9 inch pie shell ' 6 cups |
Directions:
1. Preheat oven to 400*F.
2. 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.
3. Sauté the mushrooms and green onions in butter until wilted and water has evaporated.
4. Place the mushroom mixture on the bottom of the baked pie shell.
5. Add the diced chicken to the dish.
6. In a large bowl, whisk together the eggs, half and half do not foam the mixture.
7. Add seasonings and cheeses mix well.
8. Pour custard into the pie shell.
9. Top with toasted almonds.
10. 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.
11. Allow 10 minutes cooling before cutting, serve warm or at room temperature.
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