Chicken-Dijon Quiche
Recipe Ingredients:
| 1 | Pillsbury refrigerated pie crust (from 15oz pkg) | |
| 2 | Tbsp | 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 | tsp | dried Italian seasoning |
| 1/4 | cup | white wine |
| 1/4 | cup | (1oz) shredded fresh parmesan cheese |
| 1/4 | cup | (1oz) shredded gruyere or swiss cheese |
| 1 | cup | whipping cream |
| 1 | Tbsp | dijon mustard |
| 3 | eggs |
Recipe Instructions:
| 1. | Preheat oven to 400F. Prepare pie crust as directed on pkg 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 at 400F for 9 to 13 minutes or until crust appears dry and is very light golden brown. |
| 2. | Meanwhile, in medium skillet, melt margarine over medium-high heat. Add mushrooms, onion & garlic. Cook and stir until tender. Stir in chicken, Italian seasoning & wine; cook over medium heat until liquid evaporates, stirring occasionally. |
| 3. | Spread chicken mixture over bottom of partially baked shell. Sprinkle with 2 Tbl each of the parmesan and gruyere cheese. In medium bowl, combine cream, mustard & eggs; beat well. Pour over cheese; sprinkle with remaining parmesan and gruyere cheese. |
| 4. | Bake at 400F 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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