Comida Kraft
Recipe Box

Mushroom Chicken Quiche

(9) 6 Reviews
Prep Time
Total Time

6 servings

Cooked chicken and rice with mushrooms make this one of the heartier quiches we have made and enjoyed.

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What You Need

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Make It

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  • Mix rice, 2 of the egg whites and 1/4 tsp. of the rosemary. Press mixture onto bottom and up side of lightly greased 10-inch quiche dish or pie plate to form crust. Bake at 350°F for 10 minutes. Mix VELVEETA and milk in medium saucepan; cook on low heat until smooth, stirring frequently. Add remaining 3 egg whites and remaining ingredients; mix until well blended. Pour into crust.
  • Bake at 350°F for 35 to 40 minutes or until filling is set. Garnish with fresh rosemary.

Substitution for Dried Herbs

For 1 teaspoon dried herbs use 1 Tablespoon fresh herbs.

Chopping Herbs

Just place the leaves in a glass measuring cup or small bowl and cut them into tiny pieces with kitchen shears, using short, quick strokes.

Don't Have Leftover Chicken?

Just look in the freezer, deli or luncheon meat sections of your supermarket for prepared cooked chicken. Use as much as you need and freeze the rest for next time.


  • 6 servings

Healthy Living

  • Good source of calcium
  • Generally Nutritious

Diet Exchange

  • 2 Starch
  • 2 Meat (L)

Nutrition Bonus

Feel the comfort of a traditional quiche dish which also provides calcium from the 2% Milk VELVEETA.

Nutritional Information

Serving Size 6 servings
Calories 260
% Daily Value
Total fat 8g
Saturated fat 3.5g
Cholesterol 35mg
Sodium 640mg
Carbohydrate 27g
Dietary fiber 1g
Sugars 4g
Protein 19g
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 25 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • amandabrouwer |

    After reading some comments, I decided to make some changes before making the recipe for the first time: I used a refrigerated, pre-made pie crust, omitted the rice, and omitted the rosemary (I like it, but my husband doesn't). I also used an egg white substitute instead of separating eggs. It was delicious! I loved that the chicken and mushrooms gave a traditional breakfast dish a dinner twist. I'll be making it again soon!

  • elliemay73 |

    The rice crust was very hard. There was so much egg in it that it seemed like a breakfast meal instead of dinner.

  • mellibean |

    The recipe would have been alright except for the rosemary. I did not like it either and I agree a pastry shell would have been better. I would modify the recipe omitting the rosemary and use a pie shell.