Chicken Pot Pie Quiche*
Source of Recipe
JoAnna Lund
List of Ingredients
CHICKEN POT PIE QUICHE
1 Pillsbury refrigerated unbaked 9" pie crust
1 1/4 cups Land O Lakes Fat Free Half & Half
3 tablespoons all-purpose flour
2 eggs or equivalent in egg substitute
1 teaspoon dried prasley flakes
1/8 teaspoon black pepper
1 1/2 cups (8oz) diced cooked chicken breast
1 cup frozen peas and carrots, thawed
1/2 cup finely chopped onion
1/3 cyo (1 1/2 OZ) shredded Kraft reduced fat
Cheddar Cheese
Preheat oven to 425 degrees. Place pie crust in a 9" pie plate. Flute edges and prick bottom and sides with tines of a fork. Bake for 6 minutes. Meanwhile, in a large bowl, combine half & half, flour, and eggs. Mix well using a wire wisk. Stir in parsley flakes and black pepper. Remove pie crust from oven and lower oven temperature to 350 degrees. Evenly layer chicken, peas and carrots, and onion in partially baked pie crust. Pour liquid mixture evenly over top. Evenly sprinkle Cheddar cheese over top. Bake for 35 to 45 minutes or until a knife inserted near center comes out clean. Place pie plate on a wire rack and let set for 5 minutes. Cut into 8 servings.
Serves 8 - Each serving equals:
HE: 1 1/2 Pr, 1 1/4 Br, 1/4 Ve, 1/4 Sl, 5 OC
234 calories, 10g Fa, 14g Pr, 22g Ca, 234mg So, 113mg Cl, 1g Fi
Diabetic Exchanges: 1 1/2 Mt, 1 1/2 St/Ca
Hints: (1)If you don't have leftovers, purchase a chunk of cooked chicken breast from your local deli. (2)Thaw Peas and carrots by placing a colander and rinsing under hot water for one minute.
Recipe
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