How To Host A Spring Gathering

Chicken, Mushroom and Swiss Cheese Quiche
Serves 6
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  1. 1 (15-ounce) package refrigerated piecrust
  2. 2 tablespoons butter
  3. 2 tablespoons olive oil
  4. 2 cloves garlic, minced
  5. 1/2 cup diced onion
  6. 1 cup sliced fresh mushrooms
  7. 2 boneless, skinless chicken breasts, diced
  8. 3 large eggs
  9. 1 cup half-and-half
  10. 1/2 teaspoon dry mustard
  11. 1/2 teaspoon salt
  12. 1/4 teaspoon ground black pepper
  13. 1 1/2 cups grated Swiss cheese, divided
  1. Preheat oven to 450°.
  2. Unroll piecrust onto a lightly floured surface. Roll into a 12-inch circle. Place in a deep-dish 9-inch pie plate; fold edges under and crimp. Prick bottom and sides of piecrust with a fork. Bake for 6 to 8 minutes.
  3. Reduce oven to 375°.
  4. In a large skillet, melt butter and olive oil over medium-high heat. Sauté garlic, onion, and mushrooms until tender. With a slotted spoon, remove vegetables to a medium bowl, leaving as much oil in pan as possible.
  5. Add diced chicken to pan, and cook until lightly browned; remove from pan, and set aside.
  6. In a small bowl, whisk together eggs, half-and-half, dry mustard, salt, and pepper.
  7. To assemble quiche, sprinkle 1 cup cheese over bottom of prepared crust. Layer chicken and vegetable mixture on top of cheese. Pour egg mixture over chicken and vegetables. Top with remaining 1 /2 cup cheese. Bake for 30 minutes, or until the middle is set.
  8. Let cool for 10 to 15 minutes before serving.
Southern Lady Magazine