Best Chicken Quiche

Recipe by LEIGHTON

Prep Time: 25 Minutes Cook Time: 45 Minutes Total Time: 1 Hour 20 Minutes

An easy quiche that uses up the chicken left over from making soup stock! Note: The regular dry onion soup mix can be too strong; I use Lipton(R) Golden Onion Soup Mix.

Ingredients:

1 (9 inch) refrigerated pie crust
1 poached skinless, boneless chicken breast half, cut into small chunks
1 cup shredded Gruyere cheese
1 cup grated Parmesan cheese
4 eggs
2 cups skim milk
1 (1 ounce) package dry onion soup mix
1 teaspoon paprika

Directions:

Preheat oven to 425 degrees F (220 degrees C).
Spread crust into a 10 inch deep dish pie plate. Arrange chicken evenly over the crust. Cover with Gruyere cheese.
In a small bowl, beat eggs with a fork; stir in milk, onion soup mix and Parmesan cheese. Pour mixture into pie crust and sprinkle with paprika to taste.
Bake in the preheated oven for 15 minutes, then lower heat to 350 degrees F (175 degrees C) and bake for 30 more minutes. Let cool for 10 minutes and serve.

Nutritional Guide
Number of Servings: 6
Calories per Serving: 335

		% Daily Value*

Total Fat	19.3 g	30%

Cholesterol	175 mg	58%

Sodium	750 mg	31%

Total Carbs	21.8 g	7%
Dietary Fiber	0.7 g	3%
Sugars	4.6 g

Protein	18.5 g

*Percent Daily Values are based on a 2,000 calorie diet.

Nutritional data from AllRecipes.com

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