An easy quiche that uses up the chicken left over from making soup stock! Note: The regular dry onion soup mix can be too strong; I use Lipton® Golden Onion Soup Mix.
Preparation Time
25 mins
Cooking Time
45 mins
Total Time
1 hr 10 mins
Calories
393 Calories
Recipe Instructions
Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
Spread crust into a 10 inch deep dish pie plate. Arrange chicken evenly over the crust. Cover with Gruyere cheese.
Step 3
In a small bowl, beat eggs with a fork; stir in milk, onion soup mix and Parmesan cheese. Pour mixture into pie crust and sprinkle with paprika to taste.
Step 4
Bake in the preheated oven for 15 minutes, then lower heat to 350 degrees F (175 degrees C) and bake for 30 more minutes. Let cool for 10 minutes and serve.
Ingredients
4 eggs
1 (1 ounce) package dry onion soup mix
1 teaspoon paprika
1 cup grated Parmesan cheese
2 cups skim milk
1 (9 inch) refrigerated pie crust
1 poached skinless, boneless chicken breast half, cut into small chunks
