Opryland Hotel Oriental Chicken Quiche
photo by KerfuffleUponWincle
- Ready In:
- 1hr 5mins
- Ingredients:
- 16
- Serves:
-
6-8
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
- Preheat oven to 350°F.
- Melt butter; add chicken and vegetables; cook until chicken is no longer pink.
- Stir in next three ingredients and spread in unbaked pie shell.
- Beat eggs well; add cheese, salt, pepper, cream and worcestershire sauce; mix well.
- Pour over chicken and vegetables in pie shell.
- Bake for 45 minutes or until golden and filling is firm.
- Cut into wedges to serve.
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Reviews
-
Very tasty!! :) I didn't have red bell pepper, so I added 4 ounces chopped water chestnuts, and 1/4 cup slivered carrots ~ I also added 2/3 cup half and half because I thought only 1 tablespoon cream as called for in the recipe wasn't enough to stick it all together! :) (Next time, I will increase the ginger some, and will use 1 cup half and half so it will be a little more custard-like.) Baked for 40 minutes in a 10" quiche dish, but using a 9" dish would have produced a prettier thicker slice ~ Made for Undercover: Pies & Tarts, June 2010 in the Photo forum.
RECIPE SUBMITTED BY
Molly53
United States