Chicken and Mushroom Quiche

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READY IN: 55mins
YIELD: 2 pies
UNITS: US

INGREDIENTS

Nutrition
  • 2
    (9 inch) pastry dough, for two quiche dishes
  • 10 -12
    green onions, chopped
  • 2 -3
    minced fresh garlic cloves (optional but good to add, can use (to taste)
  • 3
    tablespoons melted butter
  • 2 12
    cups shredded swiss cheese
  • 7 -8
    slices bacon, cooked and crumbled
  • 1
    (8 ounce) can sliced mushrooms, drained
  • 2
    cups cooked chicken, chopped
  • 8
    eggs, beaten
  • 1
    cup whipping cream or 1 cup half-and-half
  • salt and pepper
  • 12
    teaspoon mustard powder
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DIRECTIONS

  • Set oven to 425 degrees.
  • Line two 9-inch quiche dishes or pie plates with prepared pastry; prick the bottoms well with a fork.
  • Bake for 6-8 minutes.
  • Reduce oven temperature to 350 degrees.
  • Cool the crusts on a wire rack.
  • In a small frypan, saute the onion and garlic until tender (about 3 minutes).
  • In a bowl, combine the sauteed onions and garlic with grated cheese, bacon, mushrooms and cooked chicken; toss gently.
  • Divide the mixture in half and spoon into the baked and cooled pie crust.
  • In a bowl, combine/whisk the eggs, whipping cream, salt, pepper and dry mustard powder; whisk well until combined.
  • Pour half of the cream/egg mixture over the veggies.
  • Bake on lowest oven rack for 30 minutes, or until set.
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