New England Chicken & Corn Quiche
Great for a late morning brunch or casual supper.
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Ingredients
Crust
1 (9-inch) unbaked pie crust
Filling
3
4 cup cubed cooked chicken 2 cups1
2 cup whole kernel corn1
4 cup chopped roasted red peppers4 ounces (1 cup) shredded Cheddar cheese
2 tablespoons sliced green onions
1 tablespoon all-purpose flour
1 tablespoon chopped fresh basil leaves
1
2 teaspoon salt1
4 teaspoon pepperHow to make
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STEP 1
Heat oven to 400°F. Line 9-inch pie pan with crust. Set aside.
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STEP 2
Beat eggs slightly in bowl; stir in half & half. Stir in all remaining filling ingredients; mix well.
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STEP 3
Pour egg mixture into crust. Bake 40-45 minutes or until knife inserted near center comes out clean. Let stand 10 minutes. Cut into wedges.
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