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Nutrition Facts
Serving Size 1 (177g) Recipe makes 6 servings
Calories 420
Calories from Fat 259		(61%)
Amount Per Serving		%DV
	Total Fat 28.8g	44%
	Saturated Fat 12.3g	61%
	Monounsaturated Fat 10.4g
	Polyunsaturated Fat 4.0g
	Trans Fat 0.0g
Cholesterol 204mg		68%
Sodium 377mg		15%
Potassium 243mg		6%
Total Carbohydrate 18.0g		6%
	Dietary Fiber 1.9g	7%
	Sugars 1.3g
Protein 18.0g		35%
detailed view... how is this calculated?

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Quiche Cordon Bleu

Recipe #243283 | 50 min | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Cookin' Elvis
Jul 30, 2007

Chicken cordon bleu for breakfast? Impress your overnight guests with a dish that tastes gourmet and is a great way to use up leftover chicken.

SERVES 6 (change servings and units)

Ingredients

1/2 cup cooked ham, cubed
1/2 cup cooked chicken, cubed (about one half breast)
1 green onion, chopped (about 1/2 cup)
1 cup swiss cheese, shredded
1/2 cup heavy cream
1/4 cup chicken broth
3 tablespoons Dijon mustard
2 tablespoons sherry wine
2 tablespoons fresh lemon juice
4 eggs, well-beaten
1 unbaked 9-inch deep dish pie pastry (found in the refrigerator section, like Pillsbury)
1 tablespoon paprika (more or less, for color)

Directions

1
Preheat oven to 375 degrees.
2
Evenly distribute the meats, cheese and onions in the pie crust; whisk together all other ingredients and pour on top; sprinkle paprika across top for color.
3
Bake uncovered for 35 minutes, or until top is golden; let it set for 10 minutes, then cut and serve.

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Browse similar recipes by category

Course > Breakfast
Course > Main Dish > Savory Pies
Main Ingredient > Meat > Pork > Ham
Main Ingredient > Eggs/Dairy > Cheese
Preparation > Time to Make > < 60 mins
Preparation > Simple > 3 or Less Steps

Featured Reviews for This Recipe

From: PaulaG

On Aug 24, 2007

This is a wonderful use of contest ingredients. For the scallions, I used 2 to get the right measure. About 1 teaspoon of paprika was all that I used on top. My quiche took about 45 minutes to cook completely. While this was good, I would liked to have added a touch of cayenne or white pepper to the egg mixture as I felt it needed more flavor. Good luck in *RSC10*.

1 person found this review helpful

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From: Midwest Maven

On Aug 26, 2007

While the flavor of this quiche was good, the texture really was not to our liking, I'm sorry. I cooked it longer than specified and it still had a very mushy texture to it.

1 person found this review helpful

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From: PanNan

On Aug 25, 2007

A great recipe to use up left overs. I added freshly ground pepper, as we like things a little spicier than average. I would reduce the amount of dijon mustard by half, because I thought it overwhelmed the flavor of the other ingredients. I didn't find that the small amount of chicken broth contributed in any way, and would leave it out next time. Good luck in the contest!

1 person found this review helpful

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