1 (9 inch) pie shell
6 eggs, beaten
1 c. shredded Swiss cheese
1/2 c. chopped cooked chicken or turkey
1 1/2 c. half and half, light cream or milk
1 tsp. salt
1/4 tsp. poultry seasoning

Brush the inside of the pie shell with small amount of the beaten eggs. Prick bottom and sides with fork. If using a pie plate, bake shell in preheated at 425 degrees for 5 minutes or until light golden brown. If using a metal pie pan; bake shell at 450 degrees. Set pie shell aside. Reduce oven temperature to 350 degrees for pie plate, 375 degrees for metal pie pan. Stir together cheese and chicken. Put into pie shell. Top the beaten eggs, add remaining ingredients. Beat until well blended. Pour over cheese and chicken. Bake in preheated oven 30-35 minutes or until or until knife inserted near center comes out clean. Let stand 5 minutes before serving. 6 servings.

You may use a thawed frozen deep dish pie shell. Pre-bake shell in preheated 425 degree oven. Bake quiche at 350 degrees for 35-40 minutes.