Chicken & Olive Quiche
Yield
1 quichePrep
15 minCook
45 minReady
1 hrsTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
quiche shell
|
* |
| 1 | cup |
cream
|
|
| 1 | each |
eggs
|
|
| 2 | each |
egg yolks
|
*
|
| 1 | pinch |
salt
|
*
|
| 1 | pinch |
nutmeg
|
*
|
| 1 | pinch |
cayenne pepper
|
*
|
| 2 | cups |
chicken
cooked, cut into cubes |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ½ | cup |
olives
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
quiche shell
|
* |
| 237 | ml |
cream
|
|
| 1 | each |
eggs
|
|
| 2 | each |
egg yolks
|
*
|
| 1 | pinch |
salt
|
*
|
| 1 | pinch |
nutmeg
|
*
|
| 1 | pinch |
cayenne pepper
|
*
|
| 473 | ml |
chicken
cooked, cut into cubes |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 118 | ml |
olives
chopped |
*
|
Directions
Blend together cream, egg, egg yolks, salt, nutmeg and cayenne.
Cut chicken into cubes. Season with salt and pepper.
Put into prepared quiche shell.
Scatter olives over chicken.
Pour custard filling over.
Bake at 375℉ (190℃). for 40 to 45 minutes.
