RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3943
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| Recipe Name: |
Chicken-Gorgonzola Quiche - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Egg |
Kosher: |
No |
| Ethnicity: |
French |
Kosher for Passover: |
No |
| Preparation Time: |
20.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
45.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
375 |
Approx. Cost/Serving: |
$3.96
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Each chicken breast, boneless, skinless
1 to taste salt and pepper
1 Dash pepper, cayenne
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Directions:
1. Rinse chicken breast and dry with paper towels. Season with salt and pepper to taste. In small skillet, melt 1 tablespoon of butter over medium high heat. Sauté chicken 3 to 4 minutes on each side until lightly browned. Transfer chicken to plate until cool enough to handle; then dice to measure 1 cup. Cover and set aside.
2. Preheat oven to 375 degrees.
3. Rinse green onions and dry. Trim and slice thinly to measure ½ cup. Melt remaining butter over medium heat. Sauté stirring occasionally until white parts are soft, about 3 minutes. Remove from heat.
4. In a large bowl, combine stuffing mix with chicken stock until well blended. Lightly beat 1 egg in a small bowl. Add egg to stuffing mix and stir to combine.
5. Press stuffing into quiche dish, lining bottom and sides; crimp edges. Place on cookie sheet in oven and bake 5 minutes.
6. While shell is baking, crumble Gorgonzola to measure ½ cup and set aside. Grate Gruyere to measure ½ cup and set aside. Beat remaining eggs in medium size bowl until blended. Beat in half and half, chicken, cheeses sugar, nutmeg Cayenne pepper and salt and pepper to taste.
7. Remove shell from oven and pour in half of chicken-cheese mixture; place quiche on cookie sheet in oven and carefully pour in the remaining mixture. Bake 35-40 minutes.
8. Bring 2 inches of water to boil in a medium size sauce pan. Using paring knife, trim off woody ends of asparagus. Peel stalks, if desired, and cut into 5 inch lengths, rinse under cold water.
9. Add 1 teaspoon of salt to the boiling water; then add the asparagus. Simmer, covered until just crisp-tender, 4 to 10 minutes depending on the size of the asparagus. With tongs, remove asparagus to plate lined with paper towels.
10. Carefully pull out oven rack and arrange asparagus spears in wheel-spoke pattern on top of partially baked quiche. Continue baking until tip of knife inserted in center comes out clean, about 5 minutes.
11. If using cherry tomatoes for garnish, rinse, dry and halve.
12. Remove quiche from oven and garnish with cherry halves. |
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| Nutrition per Serving: |
| Calories: |
536 |
Total Carbs: |
51.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
306.4 |
Fat: |
29.3 |
Protein: |
22.11 |
| Fiber: |
7.60 |
Sodium: |
916.85 |
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