Chicken Quiche In Lemon Pastry Shell

Recipe By: Colorado Cache
Serving Size: 1
Lemon Pastry shell FILLING
 2 Whole chicken breasts, skinned and cut up
 1 1/2 Teaspoons salt
1/8 Teaspoon white pepper
1/4 Cup corn oil
1 large onion, thinly sliced separated into rings
1 large tomato, firm, peeled cut into cubes
 3 large eggs
3/4 Cup milk
 3/4 Cup cream, light
 5 Cups Gruyere cheese cut into cubes
 1/4 Cup parmesan cheese.freshly grated
Pinch ground nutmeg
1 Teaspoon butter cut into small piece
PASTRY SHELL
 1 1/2 Cups flour, sifted
1/2 Teaspoon salt
 1/4 Cup ice water
9 Tablespoons butter
 1 Teaspoon shortening
lemon, gated and juiced
Add 1/2 teaspoon salt and pepper to chicken. Heat corn oil, saute chicken slowly, 5 to 6 minutes. Remove chicken, add onion rings and cook until nearly tender. Add tomato, cover and cook 7 minutes or until moisture evaporates. Beat eggs, add milk, cream, cheeses, nutmeg and remaining teaspoon salt. Arrange onion, tomato and chicken on botton of pastry shell. Pour over egg mixture and dot with butter. Bake in a pre-heated 3754 degree oven for 35 to 40 minutes. Check by inserting knife 3 inches from edge. If the knife comes out clean it is done.Sauce: Saute mushrooms in butter. Add salt and pepper to taste. Add flour and blend. Add cream and cook, stirring constantly until sauce is thickened. Add chutney, sour cream and sherry. Cook until heated thoroughly. Serve over Quiche.Shell: Sift flour and salt, cut in butter and shortening until crumbly. Add lemon rind, juice and ice water. Mix lightly. Form a ball and roll out on lightly floured board. Roll 1 1/2 inches large than 10 inch pie pan. Trim to 1 inch beyond pan. Roll edge under. Form into rim and flute. Bake at 425 degrees for 10 minutes for partially bake shell for chicken quiche.