Chicken Quiche Lorraine With Broccoli Salad

Chicken Quiche Lorraine With Broccoli Salad

1 cup shredded natural Swiss cheese (4 ounces)
1 cup cut-up cooked chicken
4 eggs
1/3 cup finely chopped onion
1 teaspoon salt
2 cups whipping cream
Â1/2 teaspoon dried thyme leaves
Â1/4 teaspoon black pepper
1 9-inch pie crust

Chicken Quiche Lorraine

Heat oven to 425 degrees. Pour chopped chicken, onion and cheese in pie crust. Beat eggs slightly. Beat remaining ingredients into eggs. Pour into pie plate. Bake uncovered for 15 minutes.

Reduce oven temperature to 300 degrees. Bake for about 30 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.

Serving Suggestions and Tips: To make it a Mushroom Quiche, add 1 can (4 ounces) mushroom pieces and stems, drained and 1 jar (2 ounces) diced pimientos, well drained, with the bacon.

To make it a Bacon Quiche, substitute 12 slices of bacon, crisply cooked and crumbled, for the cooked chicken. Decrease salt to Â3/4 teaspoon.

To make Crab Quiche, substitute 1 cup chopped cooked crabmeat or seafood sticks for the cooked chicken. Pat crabmeat dry.

To save time, after sprinkling the pie crust with your choice of meats, cheese and onion, cover and refrigerate. Beat the remaining ingredients together and cover and refrigerate. Keep in the refrigerate no longer than 24 hours. Stir the egg mixture before pouring into pie plate. Continue as directed except increase second bake time to about 45 minutes.

Broccoli Salad

1Â1/2 pound fresh broccoli, stems removed
2 tablespoons vegetable oil
2 tablespoons vinegar
Â1/2 teaspoon salt
Romaine lettuce
Dash of black pepper
2 tablespoons slivered almonds
Homemade Guacamole (see below)

Heat 1 cup water with Â1/2 teaspoon of salt to boiling in saucepan. Add the broccoli tops. Cover and heat to boiling. Cook for 4 minutes. Then drain. Mix oil and vinegar in 2Â1/2-quart glass or plastic bowl. Add broccoli tops, salt and black pepper; toss. Cover and refrigerate at least 1 hour. Arrange broccoli tops on romaine lettuce just before serving. Top with homemade Guacamole and sprinkle with almonds.

Homemade Guacamole

1 medium onion, finely chopped (about Â1/2 cup)
2 ripe avocados, peeled and cut up
1 tablespoon lemon juice
1 or 2 green chilli peppers, finely chopped
1 teaspoon coarsely ground pepper
1 teaspoon salt
1 medium tomato, finely chopped (about Â3/4 cup)
1 tablespoons of lime juice

Beat avocados, chilli peppers, onion, salt, lemon juice, lime juice and ground pepper until creamy. Stir in tomato. Cover and refrigerate at least 1 hour. To make a creamy guacamole, stir Â1/4 cup salad dressing or mayonnaise and Â1/2 teaspoon garlic salt into avocado mixture before adding tomatoes. To make a bacon guacamole, stir in 2 slices of some crisply cooked and crumbled bacon.

More helpful hints: One package (16 ounces) of frozen broccoli flowerets can be substituted for the 1Â1/2 pounds of fresh broccoli in the broccoli salad. Rinse under cold running water to separate. Then drain. Also, a name brand or store brand of guacamole dip can be substituted for the homemade guacamole.

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About The Author, Michael Russell
Michael Russell
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