Sure! Here’s a rewritten recipe for Sun-Dried Tomato, Chicken, and Veggie Quiche:

Sun-Dried Tomato, Chicken, and Vegetable Quiche

Ingredients:

• For the Crust:

  • 1 pre-made pie crust (or homemade, if preferred)

• For the Filling:

  • 1 cup cooked chicken, shredded or diced
  • ½ cup sun-dried tomatoes, chopped
  • 1 cup mixed vegetables (e.g., spinach, bell peppers, zucchini)
  • 4 large eggs
  • 1 cup milk (or cream for a richer flavor)
  • 1 cup shredded cheese (cheddar, mozzarella, or your favorite)
  • Salt and pepper, to taste
  • 1 teaspoon dried oregano or basil (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).

2. Prepare the Crust: Place the pie crust in a 9-inch pie pan. Prick the bottom with a fork to prevent bubbling, and bake for about 10 minutes, or until lightly golden. Remove from the oven and set aside.

3. Make the Filling: In a large mixing bowl, whisk together the eggs and milk. Add salt, pepper, and herbs if using. Mix in the cooked chicken, sun-dried tomatoes, mixed vegetables, and shredded cheese.

4. Assemble the Quiche: Pour the filling mixture into the pre-baked crust, spreading it evenly.

5. Bake: Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is slightly golden. A knife inserted in the center should come out clean.

6. Cool and Serve: Allow the quiche to cool for a few minutes before slicing. Serve warm or at room temperature.

Enjoy your delicious sun-dried tomato, chicken, and veggie quiche!