A light and fluffy chicken almond quiche, almost the consistency of a soufflé. The almonds create a fine surprise in texture. Bake in one 12-inch pan or use two 8-inch quiche pans. Cut into small portions, this dish also could be used as an appetizer. –The Merrill Magee House, Warrensburg, New York
1/2 medium onion, sliced
1 tablespoon butter
2 cups half-and-half
Pinch each of pepper, curry powder, and ground nutmeg
1 unbaked 12-inch pie shell
1 chicken breast, poached* and cubed (or approximately 2 cups cubed, cooked chicken)
3 ounces Swiss cheese, grated or cubed
2 tablespoons sliced almonds
Preheat oven to 350°F. Sauté the onion in butter until soft. Set aside. In a bowl beat the eggs, half-and-half, and seasonings and set aside. Arrange the sautéed onions on top of the pie shell. Layer in the chicken, Swiss cheese, and almonds. Pour the egg mixture over the layered ingredients.
Bake 40 minutes or until the top is lightly browned and the custard is set. Let the quiche rest 10 minutes before serving.
*Poach the chicken in a liquid containing water to cover, 6 black peppercorns, 1 tablespoon chopped parsley, 1/2 teaspoon dried thyme, and 1 teaspoon salt.