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Curry Chicken Quiche Crust Recipe
|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|
Serving size: Complete recipe
Calories 4575 Calories from Fat 2486
% Daily Value*
Total Fat 276 g423.9%
Saturated Fat 109.8 g548.8%
Trans Fat 0 g
Cholesterol 1178.4 mg
Sodium 6777.5 mg282.4%
Total Carbohydrates 351 g116.9%
Dietary Fiber 12.8 g51.3%
Sugars 146 g
Protein 172 g343.8%
Vitamin A 116.4% Vitamin C 21%
Calcium 257.4% Iron 60.9%
*Based on a 2000 Calorie diet
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.