CHICKEN-DIJON QUICHE

Allyson, a friend from my old neighborhood, offered this recipe for Stone Cottage Kitchen. We tested it last night and it it delicious. Allyson's quiche was featured in our local newspaper a few years ago. I am thrilled to offer it here.

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Chicken-Dijon Quiche

1 Pillsbury refrigerated pie crust (one crust from 15-ounce package)*

2 tablespoons butter

1/2 cup sliced fresh mushrooms (I used white mushroom caps)

1/4 cup chopped onion

1 cloves garlic, minced

3/4 cup cubed cooked chicken

1 teaspoon dried Italian seasoning

1/4 cup dry white wine

1/4 cup (1-ounce) shredded fresh Parmesan cheese

1/4 cup (1-ounce) shredded Gruyere or good Swiss cheese

1 cup whipping cream

1 tablespoon Dijon mustard

3 eggs

*I prefer to use a home made pie crust, in this case I use a French pastry called 'Pate Brisee'. Recipe will be posted.

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Preheat convection oven, if you have one, to 400 degrees.

Prepare pie crust as directed on package 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 400 degrees for 9 to 13 minutes or until crust appears dry and is very light golden brown.

Meanwhile, in medium skillet, melt butter over medium-high heat, add mushrooms, onions and garlic. Cook and stir until tender. Stir in chicken, Italian seasoning and wine. Cook over medium heat until liquid evaporates, stirring occasionally.

Spread chicken mixture over bottom of partially baked shell. Sprinkle with 2 tablespoons each of Parmesan and Gruyere cheese. In medium bowl, combine cream, mustard and eggs, beat well. Pour over cheese, sprinkle with remaining cheeses.

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Bake at 400 degrees for 23 to 28 minutes or until quiche is golden brown and knife inserted near center comes out clean. Let stand for 5 minutes before serving.

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*I line a pie crust with foil, and weight down with dried beans, this keeps crust from puffing. I store the beans in a bag and use them over and over, just don't try to cook the beans after baking. Cook about 10 minutes and remove the beans, at this point the crust should be set and if desired further cooking and browning will not puff the pastry. This works for all pastry.

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A vegetable addition, such as broccoli or spinach, could be added to this recipe or substituted for the chicken for a vegetarian dish.