| easy Chicken Florentine
Quiche; however, the slivered toasted almonds give it that added
touch of flavor -- and class!
Ingredients:
1 cup cooked chopped chicken breast
1 box frozen chopped spinach, thawed & drained
1/4 cup chopped onion
1/2 cup shredded mozzarella cheese
1/2 cup shredded Swiss cheese
4 eggs
1/2 cup milk
Sea salt & freshly ground black pepper to taste
2 ounces toasted slivered almonds
Instructions:
Preheat oven to 350°F.
Layer the chicken breast, spinach, onion, mozzarella cheese,
and Swiss cheese in an unbaked pie shell. Light beat the eggs
together with the milk, and pour the egg mixture over the
ingredients in the pie shell. Top with the almonds.
Bake for 40 to 45 minutes, or until the eggs are set.
Cool 5 min before cutting
Ann used a Marie Callender pie crust when she made the quiche
you see in the picture. And, as the photo below illustrates, you
don't even have to remove the crust from the tin pie plate to
fancy things up when you serve it. Simply use a bakeshop trick:
Make a pedestal by turning a bowl over on a place mat and put the
quiche on top of the "pedestal." |
