|Gruyere cheese||8 Ounce, shredded to make 2 cups|
|10 inch baked pastry shell||1 , unpricked|
|Butter/Margarine||1 Tablespoon (At Room Temperature)|
|Cooked cubed chicken||1 Cup (16 tbs)|
|Chopped green onion||1⁄4 Cup (4 tbs)|
|Whole kernel corn||1⁄3 Cup (5.33 tbs), cooked, drained|
|Half and half||1 Pint (2 Cups)|
|Rubbed sage||1⁄2 Teaspoon|
|Dried leaf thyme||1⁄2 Teaspoon|
|Eggs||5 , beaten|
1 Into baked pastry shell, sprinkle shredded cheese.
2 In a 1-quart casserole, combine butter or margarine, chicken, green onion and corn.
3 Cover with waxed paper.
4 Microwave at 100% (HIGH) for 2 to 3 minutes or until onion is tender. Drain very well.
5 Add well-drained filling to pastry shell; set aside.
6 In a 1-quart glass measuring cup, combine half and half, salt, sage and thyme.
7 Microwave at 100% (HIGH) for 2-1/2 to 3-1/2 minutes or until almost boiling.
8 Gradually stir half-and-half mixture into eggs.
9 Pour into pastry shell.
10 Microwave, uncovered, at 50% (MEDIUM) for 17 to 19 minutes or until a knife inserted off-center comes out clean.
11 Give quiche a quarter turn every 9 minutes.
12 Center should jiggle slightly. Let stand for 10 minutes.
13 Knife inserted just off center should come out clean.
14 Quiche will set upon standing.
15 Serve as desired.