Chicken Quiche
1 Pie shell
1 cup shredded cheese
1 TBSP chicken bouillon
2 cups Cooked cubed chicken
1 cup milk
2 eggs beaten
¼ cup onions diced
2 TBSP green pepper (optional)
2 TBSP Pimento (optional)
Cook empty pastry shell for 8 minutes at 375F. Set aside to cool. Mix other ingredients and pour into pastry shell. Let stand 5-10 minutes before slicing. Leftovers can be refrigerated. The quiche can be baked ahead and frozen. Can substitute crab or other meat.