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
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.