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Chicken-Olive-Cheddar Quiche

Prep time 15 mins
Cook time 5 mins
Other time 1 hr, 3 mins
Yield Makes 6 servings

Ingredients

  • 1/2 (15-ounce) package refrigerated piecrusts
  • 2 cups chopped grilled chicken
  • 1 (8-ounce) can sliced mushrooms, drained
  • 2 to 3 green onions, chopped
  • 2 tablespoons sliced black olives
  • 1 garlic clove, minced
  • 2 tablespoons chopped fresh or 1 teaspoon dried basil
  • 1/4 teaspoon ground red pepper
  • Vegetable cooking spray
  • 1 cup (4 ounces) shredded Cheddar cheese
  • 1 cup half-and-half
  • 4 large eggs
  • 1/4 teaspoon pepper

How to Make It

  1. Unfold piecrust, and place on a lightly floured surface. Roll out to 1/8-inch thickness. Carefully place piecrust in a 9-inch pieplate. Fold edges under, and crimp.

  2. Bake on lowest oven rack at 400° for 8 minutes. Cool.

  3. Sauté chicken and next 6 ingredients in a skillet coated with cooking spray over medium-high heat 5 minutes. Spoon mixture into prepared crust. Sprinkle with cheese.

  4. Whisk together half-and-half, eggs, and 1/4 teaspoon pepper. Pour over chicken mixture.

  5. Bake at 400° on lowest oven rack for 45 minutes or until set. Let stand 10 minutes.