Tender Chicken Mushroom Quiche
Serving Size / Yield
- 2 C shredded rotisserie chicken
- 1 box pie crust
- 4 eggs
- 1 C mushrooms; washed and chopped
- 1 C half and half
- 1 C shredded cheddar cheese
- 1 small yellow onion; chopped
- 1/2 shredded parmesan cheese
Preheat the oven to 375 F.
In a pan, pour in a little oil and cook the onions and mushroom. Add salt and pepper to taste.
Meanwhile, in a separate bowl, whisk the egg and half and half together. Add in the cheddar cheese and mix well. Then add in the mushroom and onions. Stir and add more salt and pepper if needed. Sprinkle chicken into pot and stir mixture.
Grease a baking dish and line it with the pie crust. Pour the mixture into the baking dish, covering the pie crust. Add the parmesan cheese on top of the mixture.
Allow the quiche to bake 40-45 minutes until pie filling is solid. Poke it with a toothpick or a fork. If it comes out clean, pie can be removed from the oven.
Let it sit for about 5 minutes. Cut and serve.