Ham & Mushroom Cheese Quiche

Ingredients:

1 store bought refrigerated pie crust 

1 1/2 cup milk 

1 tbsp butter 

3 eggs 

1/2 cup self raising flour 

1 large onion 

150 g dice ham 

100 g slice mushroom 

Method: 

1) Heat oven to 350°F. Place pie crust in 9-inch glass pie plate.

2) In a median bowl mix milk, egg and butter. Add in ham, mushroom, onion, flour & Cheese then pour mixture to pie crust

3)  Bake 40 to 50 minutes or until knife inserted in center comes out clean.

Potato Chicken Pie

Potato Chicken Pie

Recipe adapted from Pillsbury

( I add some potato)

Ingredients

Crust

1

box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

1/3

cup butter or margarine

1/3

cup chopped onion

1/3

cup all-purpose flour

1/2

teaspoon salt

1/4

teaspoon pepper

1 3/4

cups Progresso® chicken broth (from 32-oz carton)

1/2

cup milk

2 1/2

cups shredded cooked chicken or turkey

2

cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed

• 1Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
• 2In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
• 3Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
• 4Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.