Chicken-Olive-Cheddar Quiche

Prep Time: 15 minutes
Cook Time: 5 minutes
Other Time: 1 hour(s) 3 minutes
Yield: Makes 6 servings

Ingredients

• 1/2  (15-ounce) package refrigerated piecrusts
• 2  cups  chopped grilled chicken
• 1  (8-ounce) can sliced mushrooms, drained
• 2  to 3 green onions, chopped
• 2  tablespoons  sliced black olives
• 1  garlic clove, minced
• 2  tablespoons  chopped fresh or 1 teaspoon dried basil
• 1/4  teaspoon  ground red pepper
• Vegetable cooking spray
• 1  cup  (4 ounces) shredded Cheddar cheese
• 1  cup  half-and-half
• 4  large eggs
• 1/4  teaspoon  pepper

Preparation

Unfold piecrust, and place on a lightly floured surface. Roll out to 1/8-inch thickness. Carefully place piecrust in a 9-inch pieplate. Fold edges under, and crimp.

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

Sauté 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, eggs, and 1/4 teaspoon pepper. Pour over chicken mixture.

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