|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.
Calories 695 Calories from Fat 443
% Daily Value*
Total Fat 50 g77.5%
Saturated Fat 26.3 g131.3%
Trans Fat 0 g
Cholesterol 409.3 mg136.4%
Sodium 615.8 mg25.7%
Total Carbohydrates 21 g6.9%
Dietary Fiber 0.95 g3.8%
Sugars 2.3 g
Protein 39 g78%
Vitamin A 38.4% Vitamin C 13.6%
Calcium 87.5% Iron 16%
*Based on a 2000 Calorie diet