Shelly's Recipe

CHICKEN MUSHROOM AND SWISS QUICHE

Category: Quiche and Savory Tarts / Tartlettes

1 15 oz refrigerated pie crust
2 tbsp butter
2 tbspolive oil
2 cloves garlic, minced
1/2 cup diced onion
1 cup fresh sliced mushrooms
2 boneless, skinless, chicken breasts, diced
3 large eggs
1 cup half-and-half
1/2 tsp dry mustard
1/2 tsp salt
1/4 tsp black pepper
1 1/2 cup grated Swiss Cheese, divided

Preheat oven to 450. Unroll pie crust on a lightly floured surface. Roll into a 12-inch circle. Place into a deep-dish 9-inch pie plate; fold edges under and crimp. Prick bottom and sides with a fork and bake for 6-8 minutes.

Reduce oven to 375. In a large skillet, melt butter and olive oilk over med-high heat. Saute garlic, onion, and mushrooms til tender. With a slotted spoon, remove veggies to another bowl, leaving as much oil as possible in the pan.

Add diced chicken to pan and cook until lightly browned; remove from pan ans set aside. In a small bowl, whisk together eggs, half-and-half, dry nustard, salt and pepper.

To assemble quiche, sprinkle 1 cup of cheese on bottom of pie crust, layer chicken and veggies on top and pour egg mixture over top. Top with remaining 1/2 cup cheese and bakae for 30 minutes or until the middle is set. Let cool for 10-15 minutes before serving.