Recipe(tried): Creamy Chicken Quiche (using cooked chicken and mushrooms)

CREAMY CHICKEN QUICHE

FOR THE PASTRY:
1 1/4 cups flour
1/2 cup (1 stick) butter or margarine
1/4 cup grated Parmesan cheese
1 teaspoon paprika
2 tablespoons cold water

FOR THE FILLING:
1/2 cup (1 stick) butter or margarine
1/2 lb mushrooms, sliced
2 cups cooked diced chicken
1 bunch green onions, chopped
1 1/2 cups light cream
3 eggs
1 teaspoon salt
1 cup grated Swiss cheese

TO PREPARE THE PASTRY:
Combine the flour, Parmesan and paprika. Cut in the butter. Add the water and lightly mix together. Roll out to fit a 10-inch pie pan; place in pan.

Bake 5 minutes at 400 degrees F. Cool.

Reduce oven temperature to 350 degrees F.

TO PREPARE THE FILLING:
Saute mushrooms in butter. Add chicken and green onions. Saute five minutes. Add to pie shell.

Beat cream, eggs and salt together. Pour into pie shell. Sprinkle cheese over top.

Bake 50 minutes at 350 degrees F.

Makes 1 (10-inch) quiche, 6 servings