Description
How to make a delicious quiche with leftover chicken and veggies.
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Ingredients:
One 9 inch Refrigerated Pie Crust
1/4 Cup Sun-Dried Tomatoes in Oil
1/2 Cup Frozen Peas & Carrots
3 Teaspoons Minced Garlic
1 Cup Shredded Cooked Chicken Breast
1 Teaspoon Onion Powder
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Salt
1 Tablespoon Dried Parsley
1 Tablespoon Dried Basil
6 Eggs
One 10.5 oz. Can Condensed Cream of Chicken Soup with Herbs
Directions:
1. Gently roll open the refrigerated pie crust. Press the dough onto a 9 inch pie pan. Prick bottom and sides with a fork. Crimp the edges as desired. Freeze, 10-15 minutes, or until firm. Bake crust in a lower rack at 450F for 10 minutes, until lightly browned. Cool on a wire rack 10 minutes. Reduce oven temperature to 350F.
2. Meanwhile, in a skillet, heat the sun dried tomatoes over medium heat. Once they are warm, gently tear apart the tomatoes into pieces. Add the frozen veggies, cook until tomatoes are a deep red and veggies are warmed through. Add the chicken, minced garlic, garlic powder, onion powder, salt, parsley, and basil. Stir together until well combined. Remove from heat, let cool 10 minutes.
3. In a medium bowl, whisk together the eggs and condensed cream of chicken soup until well combined.
4. Spoon the chicken tomato mixture onto the crust and spread out evenly. Pour the egg mixture over the chicken mixture. With a fork, gently stir the filling to let the egg mixture seep down into the chicken mixture. Bake 35-40 minutes, or until edges are set and center is still slightly jiggly. Cool on a wire rack 15 minutes before serving.
| 6 Servings |
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