Crustless Chicken and Mushroom Quiche

Ingrédients

• 230 g cheddar cheese, shredded
• 1/2 tasse, fouettée heavy whipping cream
• 5 larges eggs
• 1 cuillère à soupe butter
• 1 cuillère à soupe freshly ground black pepper
• 1 cuillère à café salt
• 1/4 cup fresh cilantro, chopped
• 200 g skinless chicken breast, shredded
• 200 g mushrooms, sliced
• 60 g onions, chopped

Directives

1. In a large skillet sauté mushrooms and onions in butter till tender.
2. Removed from heat and stir in cooked shredded chicken breasts.
3. In a large bowl whisk eggs, add in the cream, salt and pepper.
4. Add the chicken and mushroom mixture, and the fresh cilantro and stir well.
5. Mix in the grated cheddar cheese.
6. Pour the mixture into a greased 10" pie plate.
7. Bake at 350 °F (175 °C) for 35 to 40 minutes or until set and slightly browned.
8. Allow to stand for 10 minutes before serving. Freezes well.