Portobello Mushroom, Smoked Chicken and Onion Quiche in a Roasted Garlic Potato Crust
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 347.9
- Total Fat: 22.7 g
- Cholesterol: 83.6 mg
- Sodium: 549.7 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 1.2 g
- Protein: 17.7 g
View full nutritional breakdown of Portobello Mushroom, Smoked Chicken and Onion Quiche in a Roasted Garlic Potato Crust calories by ingredient
Number of Servings: 10
Ingredients
-
Crust:
1 Cup of All-purpose Flour
½ Cup Roasted Garlic Mashed Potato Flakes
½ Cup Butter or Margarine
3 to 4 Tablespoons of Ice Water
1 Can (2.8 oz) French-fried Onions, divided
1 Large Clove Roasted Garlic
Filling:
1 Tablespoon Extra Virgin Olive Oil
1 Large Sweet Onion
2 Cups sliced Baby Bella Mushrooms
1 Large Clove Roasted Garlic
11/2 Cups Cubed Smoked Chicken – Small to Medium Cubes
¾ Cup Roasted Garlic Mashed Potato Flakes
1 Cup Shredded Asiago Cheese
1 Egg
1 Can of condensed Cream of Mushroom Soup, undiluted
Directions
Preheat Over to 350 Degrees F.
In a medium bowl, combine the flour and Roasted Garlic Potato flakes. Cut in butter and 1 large clove of Roasted Garlic with pastry knife or two dinner knives until crumbly. Add water, 1 Tablespoon at a time, until the dough is just moist enough to hold together. Press Pastry over the bottom and up the sides of an ungreased 9 or 10 inch pie plate. Flute the edges. Set aside ½ Cup of the French Fried Onions and sprinkle the remaining onions into the pastry shell.
In saute Pan, heat 1 Tablespoon of Extra Virgin Olive Oil. Saute the Onion and Portobello Mushrooms until the Onions are Translucent. Add mashed clove of roasted garlic and cubed Chicken to sauté pan. Remove from Heat. In a separate bowl, combine the Roasted Garlic Potato flakes, Cream of Mushroom soup, egg, and ½ cup of the Asiago cheese. Fold in the sautéed ingredients. Spoon the filling over the onions in the pastry shell. Bake for 25 to 30 minutes until the crust is golden. Sprinkle the remaining Cheese and French-fried onions over the top and bake for an additional 5-10 Minutes or until the cheese is melted. Remove and let stand for 5 minutes before cutting and serving.
Serves 8-10
Time Savers. I purchase my slow smoked chicken from a local BBQ restaurant, known for their Chicken. It has a great flavor. The Slow Smoked chicken with the Asiago Cheese compliment each other wonderfully. You can add, or subtract, the amount of Mushrooms and chicken to your personal preference. The Portobello Mushrooms are so meaty, you could use large Caps, dice them and completely remove the chicken all together for a vegetarian dish.
Number of Servings: 10
Recipe submitted by SparkPeople user MYJAMBO.
In a medium bowl, combine the flour and Roasted Garlic Potato flakes. Cut in butter and 1 large clove of Roasted Garlic with pastry knife or two dinner knives until crumbly. Add water, 1 Tablespoon at a time, until the dough is just moist enough to hold together. Press Pastry over the bottom and up the sides of an ungreased 9 or 10 inch pie plate. Flute the edges. Set aside ½ Cup of the French Fried Onions and sprinkle the remaining onions into the pastry shell.
In saute Pan, heat 1 Tablespoon of Extra Virgin Olive Oil. Saute the Onion and Portobello Mushrooms until the Onions are Translucent. Add mashed clove of roasted garlic and cubed Chicken to sauté pan. Remove from Heat. In a separate bowl, combine the Roasted Garlic Potato flakes, Cream of Mushroom soup, egg, and ½ cup of the Asiago cheese. Fold in the sautéed ingredients. Spoon the filling over the onions in the pastry shell. Bake for 25 to 30 minutes until the crust is golden. Sprinkle the remaining Cheese and French-fried onions over the top and bake for an additional 5-10 Minutes or until the cheese is melted. Remove and let stand for 5 minutes before cutting and serving.
Serves 8-10
Time Savers. I purchase my slow smoked chicken from a local BBQ restaurant, known for their Chicken. It has a great flavor. The Slow Smoked chicken with the Asiago Cheese compliment each other wonderfully. You can add, or subtract, the amount of Mushrooms and chicken to your personal preference. The Portobello Mushrooms are so meaty, you could use large Caps, dice them and completely remove the chicken all together for a vegetarian dish.
Number of Servings: 10
Recipe submitted by SparkPeople user MYJAMBO.
Member Ratings For This Recipe
-
CD2332407
