Chicken and Potato Quiche
Recipe By : Mary Ash
Serving Size : 6
1 pie shell -- unbaked
4 ounces Swiss cheese -- shredded
1 cup cooked chicken -- cubed
1 can Cream of Potato soup, condensed
1/2 cup milk
6 large eggs -- lightly beaten
Preheat oven to 350 degrees F.
Sprinkle cheese into unbaked 9-inch pie shell.
Distribute chicken over top. Combine soup and milk until thoroughly mixed. Stir in eggs and pour into pie shell.
Bake for 35 to 40 minutes or until golden and knife inserted in center comes out clean.
Remove from oven and let stand 5 minutes before serving.
