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Breakfast/brunch

Mushroom Chicken Quiche

Mushroom Chicken Quiche recipe
photo by:kraft
Cooked chicken and rice with mushrooms make this one of the heartier quiches we have made and enjoyed.
time
prep:
15 min
total:
55 min
servings
total:
6 servings
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What You Need

2-1/2
cups  cooked brown rice
5
 egg whites, divided
1/2
tsp.  dried rosemary leaves, divided
1/2
lb.  (8 oz.) 2% Milk VELVEETA®, cut up
1/4
cup  fat-free milk
1
cup  chopped cooked chicken
1
cup  sliced mushrooms
1/8
tsp.  pepper

Make It

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.

Kraft Kitchens Tips

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.
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