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Main Course: Chicken-Dijon Quiche -

Chicken-Dijon Quiche

Recipe Ingredients:

1Pillsbury refrigerated pie crust (from 15oz pkg)
2Tbspmargarine or butter
1/2cupsliced fresh mushrooms
1/4cupchopped onion
1clovegarlic, minced
3/4cupcubed cooked chicken
1tspdried Italian seasoning
1/4cupwhite wine
1/4cup(1oz) shredded fresh parmesan cheese
1/4cup(1oz) shredded gruyere or swiss cheese
1cupwhipping cream
1Tbspdijon mustard

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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