3 tablespoons butter
1/2 pound boneless skinless chicken breast halves, cut into 1/2-inch pieces
8 pea pods, cut in strips
2 green onions, sliced
1/2 red bell pepper, seeded, diced
1 to 2 tablespoons soy sauce
1 tablespoon grated gingerroot
1/8 teaspoon ground red pepper (cayenne)
1 (9-inch) unbaked pie shell
1 cup (4 ounce) shredded Swiss cheese
1/4 teaspoon salt, if desired
1/8 teaspoon pepper
1/8 teaspoon nutmeg
1 tablespoon heavy cream
Dash Worcestershire sauce
1. Heat oven to 350 F. Melt butter in large skillet. Add chicken, peas, onions and bell pepper; cook and stir 6 to 8 minutes or until chicken is no longer pink. Stir in soy sauce, gingerroot and ground red pepper. Spread mixture in unbaked pie shell.
2. In medium bowl, beat eggs well. Add cheese, salt, pepper; nutmeg, cream and Worcestershire sauce; mix well. Pour over chicken and vegetables in pie shell.
3. Bake at 350 F for 45 to 50 minutes or until golden brown and filling is firm. Cut into wedges to serve.