Quiche ElaineFrom YELTON MANOR BED & BREAKFAST
OK, it's a little vain to name a recipe after oneself...but I really DID invent this and I've made it a zillion times, so I couldn't resist.
Quiche is an ideal breakfast, brunch or even dinner dish. (I usually make these two or even three at a time...you can easily reheat leftovers in the microwave, warming one slice at a time for about 3/4 of a minute.) I use frozen 9-inch pie shells; if you let them defrost slightly and pull the foil pan away gently, you can set the shell into a decorative baking dish and maintain the illusion that you made fresh pastry (!). This recipe is hearty, beautiful and makes the house smell heavenly when it's cooking.
1 unbaked 9" pie shell
In the bottom of the pie shell, place the chicken, almonds, broccoli and carrot. Sprinkle with the Gruyere cheese. In a medium bowl combine the eggs, milk, salt and pepper. Pour the egg mixture carefully over the cheese. Sprinkle the top with the Parmesan cheese. Bake in a 375 degree oven for 30-35 minutes. Allow to stand 10 minutes before slicing so that the quiche can "set up". Note: I always put a cookie sheet under this in the oven to catch overflow...saves on oven cleaning!