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Mushroom Chicken Quiche Recipe

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This recipe for Mushroom Chicken Quiche, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, August 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 c cooked brown rice
5 egg whites, divided
1/2 lb velveeta cheese, cubed
1/2 tsp dried rosemary leaves, divided
1/4 c skim milk
1 c chicken, cooked and chopped
1 c mushrooms, sliced
1/8 tsp pepper

Directions:
Directions:
Heat oven to 350. Mix rice, 2 of the egg whites and 1/4 tsp of the rosemary. Press onto bottom and sides of lightly greased 10 inch quiche dish or pie plate to form crust. Bake 10 minutes. Stir velveeta cheese and milk in saucepan over low heat until smooth. Add remaining 3 egg whites, remaining 1/4 teaspoon rosemary, chicken, mushrooms and pepper; mix lightly. Pour into crust. Bake 35 to 40 minutes or until filling is set. Garnish with fresh rosemary, if desired.

Number Of Servings:
Number Of Servings:
Makes 8 servings

 

 

 

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