Ann has a talent for dreaming up simple and flavorful recipes. Her tastes are wide-ranging and she enjoys fine dining as much as discovering and experiencing the best fast food. Over her years of working as a recipe developer and food editor, she has compiled an impressive library of recipes that she continually mines for ideas and inspiration.
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Chicken quiche baked in a tart pan, this hearty dish is an excellent choice for a weekend brunch.
Heat oven to 400°F.
Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in enough water with fork until flour is just moistened.
Shape pastry into a ball; flatten slightly. Roll out pastry on lightly floured surface into 12-inch circle. Place into ungreased 10-inch tart pan with removable bottom. Press firmly onto bottom and up sides of pan; trim excess. Prick bottom and sides with fork. Bake 22-25 minutes or until lightly browned.
Reduce oven temperature to 375°F.
Whisk whipping cream and eggs together in bowl until well mixed. Add all remaining filling ingredients except 1/2 cup cheese; mix well. Spoon into partially baked pastry crust. Sprinkle with reserved cheese.
Bake 30-35 minutes or until top is lightly browned and knife inserted in center comes out clean. Let stand 10 minutes before serving.
Dietary Fiber: 2g
This is DELICIOUS. It is the perfect recipe for brunch or to bring to a shower or light lunch. I am constantly asked for the recipe. I use store-bought pie crust and add mushrooms, but otherwise I follow the recipe exactly. SO GOOD. It is now one of my regulars.
@Brenda: I've seen people make this mistake many times! (Sorry). Shredded cheese is not measured like that! Look at the package - it will say 8 oz. But down in the corner it will say 2 cups! Think of it as if it was whipped... The cheese, because it is shredded, is "fluffed" up and airy. So the measurements are different! I hope this helps everyone!
Very good! Eveyrone enjoyed it!
Very easy to make and was a big hit with the family. When I make this again I will use less red bell pepper. Tasty, but, bits back.
This is a very good recipe to use for a late breakfast on the weekends. The only problem with this recipe is the ingredients list it says "4 ounces 1 cup of shredded swiss cheese". It should either be "4 ounces 1/2 cup" or "8 ounces 1 cup". I used 8 ounces 1 cup of Land O Lakes Shredded Swiss Cheese. THERE IS 8 OUNCES IN 1 CUP NOT 4 OUNCES!!! I Enjoyed this dish!!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1697
© 2016 Land O'Lakes, Inc.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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