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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A rich special occasion dish. Good use for leftover chicken or turkey. As with all quiches, freezer friendly. Ingredients:
1 cup chopped cooked chicken |
1 (9 inch) deep dish pie shells, thawed if frozen |
3 eggs |
1/4 teaspoon salt |
1/4 teaspoon cayenne pepper |
1 1/4 cups half-and-half |
8 slices bacon, cooked and crumbled |
1 1/4 cups shredded parmesan cheese |
1 tablespoon chopped italian parsley |
1 teaspoon minced garlic |
Directions:
1. Preheat oven to 400 degrees.
2. Spread chicken into the bottom of the pie crust.
3. In a medium bowl, whisk together the eggs, salt and cayenne. Add the half and half and whisk to blend.
4. STir in the bacon, parmesan, parsley and garlic.
5. Pour into the pie shell. Bake for about 35 minutes or until the center puffs and the eggs are set.
6. LEt stand 5 minutes before cutting.
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