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Creamy Chicken Dijon Quiche

User Rating 5 Star Rating (4 Reviews)


Creamy Chicken Dijon Quiche

Creamy Chicken Dijon Quiche

Linda Larsen
Use whatever cheese you like in this elegant and rich quiche recipe. You can even substitute ham or cooked shrimp for the chicken.

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Yield: Serves 6


  • 9" unbaked pie crust
  • 1 onion, finely chopped
  • 1 cup chopped fresh mushrooms
  • 2 cloves garlic, minced
  • 1 Tbsp. butter
  • 1 Tbsp. olive oil
  • 1-1/2 cups cubed cooked chicken or turkey
  • 1 tsp. dried thyme leaves
  • 1/4 cup chicken broth
  • 1/3 cup grated Parmesan cheese
  • 1 cup shredded baby Swiss cheese
  • 3/4 cup heavy whipping cream
  • 1/2 cup sour cream
  • 4 eggs
  • 2 Tbsp. Dijon mustard
  • 1 Tbsp. flour
  • 2 Tbsp. grated Parmesan cheese


Preheat oven to 375 degrees. Blind bake pie crust for 7-9 minutes until very light golden brown; set aside to cool.

Saute onion, mushrooms, and garlic in butter and olive oil until tender in a medium saucepan. Add chicken, thyme, and chicken broth. Cook this mixture over medium heat until liquid evaporates, stirring frequently. Place chicken mixture over bottom of partially baked crust, spreading evenly. Sprinkle with 1/3 cup Parmesan cheese and baby Swiss cheese.

In medium bowl, place cream, sour cream, eggs. mustard, and flour and beat well with wire whisk until combined. Pour into pie shell, carefully using the tip of a knife to make holes in the filling so the egg mixture goes to the bottom. Sprinkle top with remaining 2 Tbsp. Parmesan cheese.

Bake quiche at 375 degrees for 35-43 minutes or until filling is golden brown, set, and puffed. Cool 5 minutes before cutting.

User Reviews

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 5 out of 5
Excellent!, Guest Kelly

I made this quiche because I love anything chicken dijon and it was excellent! I think next time I might add one more tablespoon of dijon mustard just to try it, but its not necessary this is perfect the way it it. Enjoy!

12 out of 12 people found this helpful.

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