This recipe was developed especially for an ex-girlfriend’s psychiatrist who claimed she was emasculating the men in her life by refusing to cook for them. For her next appointment she presented him with
a piece of this quiche and an unidentifiable object which she had
cooked. Needless to say he changed his mind about her need to start cooking.
9 inch pie crust (see page 127)
1/2 lb boneless chicken breast
1/2 pt whipping cream
1/2 c mixed nuts
1/2 can chop suey vegetables
3 eggs
4 oz cream cheese
1/8 c flour
2 Tbl sesame oil
1 Tbl honey
1 tsp crushed red pepper
1/2 tsp garlic salt
Preheat oven to 410.
In a hot wok, stir fry chicken in sesame oil with mixed nuts, honey and red pepper. When chicken is done, remove from heat. Melt cream cheese in a double boiler. While cheese is melting, whip cream
until stiff, separate eggs and beat whites until stiff. Spread chicken mixture evenly over the bottom of the pie crust and top with chop suey vegetables. Beat egg yolks until foamy and blend with garlic salt, mix in cream cheese. Fold egg whites and cream into this mixture
until well blended, then slowly blend in flour a little at a time. When flour is well blended into this mixture pour batter into pie crust and bake at 410 for 25 to 30 minutes or until a knife inserted into the middle comes out clean.
Serves 4.

Cowboy Cheap Chip Shot