Quiche Cordon Bleu

Name: Quiche Cordon Bleu
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 118.29 ml cooked ham, cubed; 118.29 ml cooked chicken, cubed (about one half breast); 1 green onion, chopped (about 1/2 cup); 236.59 ml swiss cheese, shredded; 118.29 ml heavy cream; 59.14 ml chicken broth; 44.37 ml Dijon mustard; 29.58 ml sherry wine; 29.58 ml fresh lemon juice; 4 eggs, well-beaten; 1 unbaked 9-inch deep dish pie pastry (found in the refrigerator section, like Pillsbury); 14.79 ml paprika (more or less, for color)

Submitted by Cookin Elvis

"Chicken cordon bleu for breakfast? Impress your overnight guests with a dish that tastes gourmet and is a great way to use up leftover chicken."

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photo by PaulaG

Ready In:: 50mins
Ingredients:: 12
Serves:: 6

ingredients

118.29 ml cooked ham, cubed
118.29 ml cooked chicken, cubed (about one half breast)
1 green onion, chopped (about 1/2 cup)
236.59 ml swiss cheese, shredded
118.29 ml heavy cream
59.14 ml chicken broth
44.37 ml Dijon mustard
29.58 ml sherry wine
29.58 ml fresh lemon juice
4 eggs, well-beaten
1 unbaked 9-inch deep dish pie pastry (found in the refrigerator section, like Pillsbury)
14.79 ml paprika (more or less, for color)

directions

Preheat oven to 375 degrees.
Evenly distribute the meats, cheese and onions in the pie crust; whisk together all other ingredients and pour on top; sprinkle paprika across top for color.
Bake uncovered for 35 minutes, or until top is golden; let it set for 10 minutes, then cut and serve.

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Reviews

While the flavor of this quiche was good, the texture really was not to our liking, I'm sorry. I cooked it longer than specified and it still had a very mushy texture to it.

Midwest Maven
A great recipe to use up left overs. I added freshly ground pepper, as we like things a little spicier than average. I would reduce the amount of dijon mustard by half, because I thought it overwhelmed the flavor of the other ingredients. I didn't find that the small amount of chicken broth contributed in any way, and would leave it out next time. Good luck in the contest!

PanNan
This is a wonderful use of contest ingredients. For the scallions, I used 2 to get the right measure. About 1 teaspoon of paprika was all that I used on top. My quiche took about 45 minutes to cook completely. While this was good, I would liked to have added a touch of cayenne or white pepper to the egg mixture as I felt it needed more flavor. Good luck in *RSC10*.

PaulaG