Updated Monday, March 24th, 2003
Yield: 10 appetizer-size servings
Preheat the oven to 400 degrees F. Line a 9-inch pie plate with the pastry. Put the chicken mixture in the crust and cover with 1/2 cup of the mozzarella and 1/4 cup of the Parmesan. In a small bowl, beat the eggs thoroughly. Add the cream and pepper. Pour over the cheese. Bake for about 30 minutes, or until a light golden brown.
Meanwhile, in a small bowl, combine the bread crumbs, remaining 1/4 cup mozzarella, remaining 2 tablespoons Parmesan, and paprika. Cut in the butter with 2 knives or use a food processor equipped with a pastry blade. Sprinkle over the cooked quiche and return to the oven for 10 minutes, or until the quiche is set.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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