2 whole chicken breasts,skinned, boned and cut into 1 inch cubes
11/2 teaspoons salt
1/8 teaspoon white pepper
1/4 cup corn oil
1 large onion, thinly sliced and separated into rings
1 large, firm tomato, peeled, seeded, cut into cubes and drained
3 large eggs
3/4 cup milk
3/4 cup light cream
41/2 – 5 ounces Gruyere cheese, cut into small cubes
1/4 cup freshly grated Parmesan cheese
pinch of ground nutmeg
1 teaspoon butter, cut into small pieces
Add 1/2 teaspoon salt and pepper to chicken. Heat corn oil, saute chicken slowly, 5 to 6 minutes. Remove chicken, add onion rings and cook until nearly tender. Add tomato, cover and cook 7 minutes or until moisture evaporates. Beat eggs, add milk, cream, cheeses, nutmeg and remaining teaspoon salt. Arrange onion, tomato and chicken on bot_-tom of pastry shell. Pour over egg mixture and dot with butter. Bake in a pre-heated 375 degree oven for 35 to 40 minutes. Check by inserting knife 3 inches from edge. If the knife comes out clean it is done.
Lemon Pastry Shell: Use grated lemon rind and juice of ½ lemon if making from scratch, or prick frozen pie shells and squeeze the juice of one lemon. Bake at 425 degrees for 10 minutes for partially baked shell before adding quiche ingredients.
Extras:
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The tomato is optional but adds nice color and flavor. A can of unseasoned diced tomatoes works in a pinch.
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This is a great brunch or light dinner served with a green salad and croissants – special friends have loved it!
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Optional Sauce which I have never made but sure sounds good right now: 10 small chopped mushrooms, 3 T butter, 2T flour, 1/2 c light cream, 2 T chutney, 1/2 pint sour cream, 1/4 c sherry. Saute mushrooms in butter. Add salt and pepper to taste. Add flour and blend. Add cream and cook, stirring constantly, until sauce is thickened. Add chutney, sour cream and sherry. Cook until heated thoroughly.
*Taken from the Colorado Cache Cookbook, a publication of the The Junior League of Denver. My book is so well-loved that the cover is missing so I don’t even know the year of publication but it’s at least 25 years old!