Chicken Olive Cheddar Quiche

I never make a quiche that I don't think back to one of the first days that The Invisible Chef was open.

On the day that comes to mind, our daily lunch special was "Quiche: Crab Parmesan or Chicken Olive Cheddar with a house salad and muffin".

One of the first customers of the day walks up to order, looks at the board with the specials and says, "I'll have a quickie".

Well, I should have known then that not everyone in our small town was ready for my "fancy" food.  Though, I must admit that in the six years we were open, we served many different types of quiche and there were never leftovers for the "kitchen help".

This is one of the first of several recipes for quiche that I will post.

Chicken Olive Cheddar Quiche



1/2 (15 ounce) package refrigerated piecrusts

2 cups grilled chicken

1/2 (8 ounce) package fresh mushrooms

2-3 green onions, chopped

2 T sliced black olives

1 garlic clove minced

2 T chopped fresh basil or 1 t. dried basil

1/4 t. red pepper

1 cup shredded Cheddar Cheese

2 whole eggs

2 egg yolks

1 cup half and half

Unfold pie crust and place in a 9" pie plate.  Fold edges under and crimp.

Bake on lowest oven rack at 400 degrees for 8 minutes.  Cool

Saute chicken and next 6 ingredients in a skillet coated with cooking spray over medium high heat 5 minutes.  Spoon mixture into prepared crust.  Sprinkle with cheese.

Whisk together half and half and eggs, and pepper.  Pour over chicken mixture.

Bake 400 on lowest oven rack for 45 minutes or until set.  Let stand for 10 minutes before cutting.