Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

1 unbaked pie shell
4 ounces Swiss cheese shredded
1 cup cooked chicken cubed or seasoned
1 can condensed cream of potato soup ( this soup
is great because it has chunks of potatoes)
1/2 cup milk
6 large eggs lightly beaten
Preheat oven to 350 degrees F.
Sprinkle Swiss cheese over pie crest. Then sprinkle the chicken evenly on top of the cheese. Set aside.
Combine the soup and milk mixing until well blended. Stir in the eggs mixing well.
Pour into the pie shell and bake for 35 to 40 minutes or until golden in color and knife inserted in
center comes out clean.
Remove from oven onto a wire rack and let stand 5 minutes before serving.
Note: this quiche puffs up beautifully while baking and then settles. This would also taste great with
some peas and carrots. ( it can almost be called chicken pot quiche without the crust on top.
Chicken and Potato Quiche 754

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