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    Chicken-Dijon Quiche


    Source of Recipe


    Higdon House Inn

    List of Ingredients




    1 Pillsbury Refrigerated Pie Crust
    2 tablespoons margarine or butter
    1/2 cup sliced fresh mushrooms
    1/4 cup chopped onion
    1 clove garlic, minced
    3/4 cup cubed cooked chicken
    1 teaspoon dried Italian seasoning
    1/4 cup white wine
    1 oz shredded fresh Parmesan cheese
    1 oz shredded Gruyere or Swiss cheese
    1 cup whipping cream
    1 tablespoon Dijon mustard
    3 eggs





    Steps:Heat oven to 400 degrees. Prepare pie crust as directed on package for one-crust baked shell using 10-inch tart pan with removable bottom or 9-inch pie pan. Place prepared crust in pan; press in bottom and up sides of pan. Trim edges if necessary. DO NOT PRICK CRUST. Bake for 9 to 13 minutes or until crust appears dry and is very light golden brown.Meanwhile, in medium skillet, melt margarine over medium-high heat. Add mushrooms, onion and garlic. Cook and stir until tender. Stir in chicken, Italian seasoning and wine; cook over medium heat until liquid evaporates, stirring occasionally.Spread chicken mixture over bottom of partially baked shell. Sprinkle with 2 tablespoons each of the Parmesan and Gruyere cheese. In medium bowl, combine cream, mustard and eggs; beat well. Pour over cheese; sprinkle with remaining Parmesan and Gruyere cheese.Bake at 400 degrees for 23 to 28 minutes or until quiche is golden brown and knife inserted near center comes out clean. Let stand 5 minutes before serving.


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    Recipe



    Heat oven to 400 degrees. Prepare pie crust as directed on package for one-crust baked shell using 10-inch tart pan with removable bottom or 9-inch pie pan. Place prepared crust in pan; press in bottom and up sides of pan. Trim edges if necessary. DO NOT PRICK CRUST. Bake for 9 to 13 minutes or until crust appears dry and is very light golden brown.

    Meanwhile, in medium skillet, melt margarine over medium-high heat. Add mushrooms, onion and garlic. Cook and stir until tender. Stir in chicken, Italian seasoning and wine; cook over medium heat until liquid evaporates, stirring occasionally. Spread chicken mixture over bottom of partially baked shell. Sprinkle with 2 tablespoons each of the Parmesan and Gruyere cheese.

    In medium bowl, combine cream, mustard and eggs; beat well. Pour over cheese; sprinkle with remaining Parmesan and Gruyere cheese.Bake at 400 degrees for 23 to 28 minutes or until quiche is golden brown and knife inserted near center comes out clean. Let stand 5 minutes before serving.

 

 

 

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