Creamy chicken quiche

Yield: 6 Servings

Measure Ingredient
½ cup Butter (or marg.); 1 stick
1¼ cup Flour
¼ cup Parmesan; grated
1 teaspoon Paprika
2 tablespoons Cold water
½ cup Butter (or marg.); 1 stick
½ pounds Mushrooms; sliced
2 cups Chicken; cooked, diced
1 \N Green onion bunch; chopped
3 \N Eggs
1 teaspoon Salt
1½ cup Light cream
1 cup Swiss cheese; grated



Pastry: Use all the ingredients to make a 10 inch pie crust. Bake 5 minutes ate 400 degrees. Cool. Filling: Saute mushrooms in butter. Add chicken and green onions.

Saute five minutes. Add to pie shell. Blend eggs, salt and cream together. Pour into pie shell. Sprinkle cheese over top. Bake 50 minutes at

350 degrees.

Serves 6.

SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman

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