Swiss Chicken Quiche Recipes

SOUR CREAM CHICKEN QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a 9 inch pie plate with thawed pie crust. Keep in refrigerator until ready to fill.
• In medium frying pan, heat olive oil on medium-high. Add onion and green pepper. Cook three minutes, stirring frequently. Add flour and cook for two minutes, stirring frequently. Stir in chicken, salt, nutmeg and pepper. Spread this mixture over bottom of unbaked pie shell and top with Cheddar and Swiss cheese.
• Combine eggs, milk and sour cream, mix until smooth. Pour over chicken mixture.
• Bake in preheated oven for 20 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake 30 to 35 minutes until inserted knife comes out clean.

SWISS CHICKEN QUICHE

Steps:

• Preheat oven to 425. Bake pastry shell 8 minutes; remove from oven. Reduce oven temperature to 350.
• Meanwhile, in medium bowl, toss cheese with flour and bouillon; add remaining ingredients. Mix well. Pour into prepared pastry shell. Bake 40-45 minutes or until set. Let stand 10 minutes before serving. Refrigerate leftovers.

SWISS CHICKEN QUICHE

Steps:

• Preheat oven to 425?. Bake pastry shell for 8 minutes. Remove from oven. Reduce oven to 350?. In a medium bowl, toss cheese with flour and bouillon. Add remaining ingredients. Mix well. Pour into prepared shell. Bake 40 to 45 minutes or until set. Let stand 10 minutes before serving. Yield: 6 to 8 servings. PAM SKOKOS (MRS. TED) From , by the Little Rock (AR) Junior League. Downloaded from G Internet, G Internet.

CHICKEN CORDON BLEU QUICHE

Steps:

• Put a rimmed baking sheet in the middle of the oven; preheat to 425˚ F. Spread the mustard on the bottom of the pie shell. Layer with the chicken, ham, scallion whites and cheese. Whisk the half-and-half, eggs, 1/2 teaspoon salt and a few grinds of pepper in a small bowl; pour over the filling in the pie shell. Gently stir the top of the mixture to make sure the filling is covered; sprinkle with the scallion greens.
• Carefully set the pie pan on the hot baking sheet. Bake until the filling is set, about 30 minutes.
• When the quiche is almost done, thinly slice the cucumber and toss with the arugula, vinegar and a pinch each of salt and pepper. Serve the quiche with the salad.

CHICKEN QUICHE

Steps:

• Prepare pastry shell.
• Preheat oven to 325 degrees F.
• In a bowl stir together eggs, milk, salt, pepper and nutmeg.
• Add chicken.
• Combine grated cheese and flour; add to egg mixture.
• Mix well.
• Pour egg mixture into hot pastry shell.
• Bake at 325 degrees F for 35 to 40 minutes or until a knife inserted near the centre comes out clean.
• Let stand for 10 minutes.

SWISS CHICKEN QUICHE

Steps:

• 1. Preheat oven to 425 degrees. Bake pastry shell 8 min; remove from oven.
• 2. Reduce oven to 350 degrees. In med bowl, toss cheese with flour and bouillon; add remaining ingredients. Mix well. Pour into prepared shell. Bake 40-45 min or until set.
• 3. Let stand 10 min before serving. Refrigerate leftovers.

SWISS CHICKEN

Steps:

• Preheat oven to 350 degrees F(175 degrees C).
• In a 9x13 inch baking dish, layer the chicken breasts, soup and water. Top each breast with a slice of Swiss cheese, then top it all with the breadcrumbs. Cut the butter or margarine into pads and place them over the top of the casserole.
• Bake in the preheated oven for 45 minutes. Let cool and serve.

CRUSTLESS CHICKEN QUICHE

Steps:

• In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. In a large bowl, combine eggs and cream. Stir in the chicken, cheese, bacon and onion mixture. Pour into a greased 9-in. deep-dish pie plate., Bake at 375° for 35-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

CHICKEN SPINACH QUICHE

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Sprinkle 1/4 cup cheese into crust. , In a large bowl, combine chicken, spinach, onion and remaining 3/4 cup cheese. Spoon into crust. In a small bowl, whisk eggs, milk, mayonnaise, salt and pepper; pour over chicken mixture., Bake until a knife inserted in the center comes out clean, 40-45 minutes. Let stand 15 minutes before cutting.

CHICKEN-ASPARAGUS QUICHE

Steps:

• Heat oven to 425°F. In medium bowl, mix flour, 1 teaspoon salt and the oil with fork until moistened. Sprinkle with cold water, 1 tablespoon at a time, until all water is absorbed. Gather pastry into a ball. In ungreased 13x9-inch (3-quart) glass baking dish, press pastry in bottom and up sides to within 1/2 inch of top of dish. Bake 12 to 15 minutes or until golden brown.
• Meanwhile, in large bowl, beat eggs, sour cream, milk, onion, 1 teaspoon salt, the nutmeg and ground red pepper with wire whisk.
• In partially baked crust, evenly layer chicken, bell pepper, asparagus and cheese. Carefully pour egg mixture over top.
• Reduce oven temperature to 325°F. Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 10 minutes before serving.

BACON AND SWISS QUICHE

Steps:

• In medium bowl, mix flour and 1/2 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 425°F. Roll pastry on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch quiche dish or glass pie plate. Fold pastry into fourths; place in quiche dish or pie plate. Unfold and ease into dish, pressing firmly against bottom and side.
• Sprinkle bacon, cheese and onion in pastry-lined quiche dish. In large bowl, beat eggs slightly with fork or wire whisk. Beat in remaining ingredients. Pour into quiche dish.
• Bake 15 minutes. Reduce oven temperature to 300°F. Bake about 30 minutes longer or until knife inserted in center comes out clean. Sprinkle with additional bacon. Let stand 10 minutes before serving.

SWISS CHICKEN QUICHE

Steps:

• 1. Preheat oven to 425 degrees. Bake pie shell 8 minutes (quick shell) Remove from oven and set aside. Reduce oven temperature to 350 degrees.
• 2. In medium bowl, toss cheese, flour and bouillon; Add remaining ingredients. Mix well. Pour into pie shell and bake 40-45 minutes until pie is set.
• 3. I also use monterey jack/cheddar mix and I use 1 1/2-2 cups cheese instead of 1 cup.