Chicken & Rice Quiche Tart

Heat oven to 400°F.

Combine flour and salt in a bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs.

Mix in enough water with fork until flour is just moistened.

Shape pastry into a ball and flatten slightly.

Roll out pastry on lightly floured surface into 12-inch circle. Place into ungreased 10-inch tart pan with removable bottom.

Press firmly onto bottom and up sides of pan; trim off excess.

Prick bottom and sides with fork and bake for 22-25 minutes or until lightly browned.

Reduce oven temperature to 375°F.

Combine whipping cream and eggs in bowl and beat with whisk until well mixed.

Add all remaining filling ingredients except 1/2 cup of cheese; mix well.

Spoon into partially baked pastry crust and top with reserved cheese.

Bake 30-35 minutes or until top is lightly browned and knife inserted in the center comes out clean.

Let stand 10 minutes before serving.