Chicken-Dijon Quiche
Total preparation time: 30 minutes
Serves: 6Ingredients:
- 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.