Curry Chicken Quiche Crust
|Chopped onions||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Crushed saltine crackers||2 1⁄2 Cup (40 tbs)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Curry powder filling||1 Tablespoon|
|Cream/Half and half||1 1⁄2 Cup (24 tbs)|
|Shredded monterey jack cheese||1 Cup (16 tbs)|
|Shredded cheddar cheese||1 Cup (16 tbs)|
|Cubed rotisserie chicken||2 Cup (32 tbs)|
|Curry powder||2 Teaspoon|
1. Preheat oven to 350°F.
2. To make the crust, crumble crackers in an 8 72-by-10-inch glass baking dish. Saute onions in butter until softened. Add crackers, onion and curry mixing to the olive oil and toss gently.
3. Line the baking dish with cracker mix.Try to get the mix to stay on the sides.
4. To make the filling, beat eggs in a medium bowl. Add cream and combine well. Stir in cheese, chicken and curry powder to taste. Pour over the cracker crumbs.
5. Bake for 30 minutes, or longer to brown.