Chicken And Corn Impossible Quiche Recipes

Steps:

• Whisk eggs, milk and butter together in a large jug.
• Sift the flour into a bowl. Make a well in the centre and gradually whisk in the milk mixture. Mix in half the cheese and all remaining ingredients.
• Spoon mixture into a deep greased pie 25cm pie plate.
• Sprinkle with remaining cheese and bake in a moderate oven (180c) for 35-40 minutes or until firm.

Steps:

• Put a rimmed baking sheet in the middle of the oven; preheat to 425˚ F. Spread the mustard on the bottom of the pie shell. Layer with the chicken, ham, scallion whites and cheese. Whisk the half-and-half, eggs, 1/2 teaspoon salt and a few grinds of pepper in a small bowl; pour over the filling in the pie shell. Gently stir the top of the mixture to make sure the filling is covered; sprinkle with the scallion greens.
• Carefully set the pie pan on the hot baking sheet. Bake until the filling is set, about 30 minutes.
• When the quiche is almost done, thinly slice the cucumber and toss with the arugula, vinegar and a pinch each of salt and pepper. Serve the quiche with the salad.

Steps:

• In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. In a large bowl, combine eggs and cream. Stir in the chicken, cheese, bacon and onion mixture. Pour into a greased 9-in. deep-dish pie plate., Bake at 375° for 35-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Steps:

• Preheat oven to 375°F. Combine first 5 ingredients in processor; blend until onion is finely chopped. Add half and half and butter; process just until blended. Transfer to large bowl. Mix in corn. Pour into crust. Bake until filling is slightly puffed and top is golden, about 50 minutes. Transfer to rack; cool slightly. Serve warm.

Steps:

• Preheat oven to 350.
• Lightly grease a 9-10 inch pie plate.
• Sprinkle mushrooms, cheese, and onion evenly over bottom of pie plate.
• Place remaining ingredients in blender, cover, and blend on high for 1 minute (or whisk by hand until mixed well).
• Pour into pie plate.
• Bake until golden brown and knife inserted in center comes out clean (50-55 minutes).
• Let stand 5 minues before cutting.
• Refrigerate leftovers.