Opryland Hotel Oriental Chicken Quiche

• 3 tablespoons butter
• 1/2 lb boneless skinless chicken breast half, cut into 1/2-inch pieces
• 8 pea pods, cut into strips
• 2 green onions or 2 scallions, sliced
• 1/2 red bell pepper, seeded and diced
• 1 -2 tablespoon soy sauce
• 1 tablespoon gingerroot, grated
• 1/8 teaspoon cayenne
• 1 pie shell (Classic Pie Crust, Idiot Proof Step-By-Step Photo Tutorial, your own recipe or store-bought)
• 3 eggs
• 4 ounces swiss cheese, shredded
• 1/4 teaspoon salt (optional)
• 1/8 teaspoon black pepper
• 1/8 teaspoon grated nutmeg
• 1/2 cup heavy cream or 1/2 cup whipping cream
• Worcestershire sauce, just a dash

1. Preheat oven to 350u0b0F.
2. Melt butter; add chicken and vegetables; cook until chicken is no longer pink.
3. Stir in next three ingredients and spread in unbaked pie shell.
4. Beat eggs well; add cheese, salt, pepper, cream and worcestershire sauce; mix well.
5. Pour over chicken and vegetables in pie shell.
6. Bake for 45 minutes or until golden and filling is firm.
7. Cut into wedges to serve.

butter, chicken breast, pods, green onions, red bell pepper, soy sauce, gingerroot, cayenne, pie shell, eggs, swiss cheese, salt, black pepper, nutmeg, heavy cream, worcestershire sauce

Taken from www.food.com/recipe/opryland-hotel-oriental-chicken-quiche-396627 (may not work)