Opryland Hotel Oriental Chicken Quiche |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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The Opryland Hotel, on the banks of the Cumberland River, minutes from the General Jackson Showboat, Music City Queen and the legendary sounds of the Grand Ole Opry, is situated on nine acres of gorgeous indoor gardens, cascading waterfalls and an indoor river with its own Delta flatboat. Try this as a dip for raw vegetables. Ingredients:
3 tablespoons butter |
1/2 lb boneless skinless chicken breast half, cut into 1/2-inch pieces |
8 pea pods, cut into strips |
2 green onions or 2 scallions, sliced |
1/2 red bell pepper, seeded and diced |
1 -2 tablespoon soy sauce |
1 tablespoon gingerroot, grated |
1/8 teaspoon cayenne |
1 pie shell (classic pie crust, idiot proof step-by-step photo tutorial, your own recipe or store-bought) |
3 eggs |
4 ounces swiss cheese, shredded |
1/4 teaspoon salt (optional) |
1/8 teaspoon black pepper |
1/8 teaspoon grated nutmeg |
1/2 cup heavy cream or 1/2 cup whipping cream |
worcestershire sauce, just a dash |
Directions:
1. Preheat oven to 350°F.
2. Melt butter; add chicken and vegetables; cook until chicken is no longer pink.
3. Stir in next three ingredients and spread in unbaked pie shell.
4. Beat eggs well; add cheese, salt, pepper, cream and worcestershire sauce; mix well.
5. Pour over chicken and vegetables in pie shell.
6. Bake for 45 minutes or until golden and filling is firm.
7. Cut into wedges to serve.
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