Recipes > Dijon Chicken Quiche
Dijon Chicken Quiche
Ingredients
For the pastry
- 1 1/4 cup all-purpose flour
- 1 stick unsalted chilled butter
- 1/4 tablespoon salt
- 4 tablespoons ice water
For the filling
- 4 large eggs
- 1 1/2 cups of Heavy cream
- Salt and pepper to taste
- 6 ounces of Gruyere (shredded)
- 1 tablespoon of mustard
- 1/4 cup dry white wine
- 1 boneless, skinless chicken breast (about 1/2 pound)
- 1 cup chopped fresh spinach leafs
- 1 tablespoon olive oil
- 1 10-inch pie pan or quiche pan with removable bottom.
Preparation
Preheat the oven to 425°F.
Make the pastry:
- Combine dry ingredients in food processor and pulse several times. Place chilled butter, cut into pieces, into food processor and pulse until a crumb-like substance appears. Add water and pulse until a ball begins to form. Form into a flattened patty, cover with plastic wrap and refrigerate for one hour.
- Roll out dough on a well floured surface, place in a 10-inch quiche pan and chill for 30 minutes. Blind bake in a 375°F oven for 10 minutes until edges are slightly colored.
Make the filling:
- Cut chicken into 1-inch cubes. Place tablespoon of olive oil in a heavy pan over medium heat and sauté chicken until browned about 5 minutes. Remove chicken from pan. Over medium heat, add white wine and mustard. Whisk and scrape the pan juices until reduced to one third. Return chicken to liquid and cover.
- In a separate frying pan, add a tablespoon of olive oil over medium heat. Sauté spinach leaves until wilted, about 3 minutes. Add spinach to chicken.
- In a large bowl mix eggs, heavy cream, salt and pepper until blended.
- Add chicken and spinach to pie crust. Sprinkle shredded Gruyere cheese on top. Pour egg and cream mixture over the top.
- Place quiche on a cookie. Put on center rack in the over and bake for 35 to 40 minutes until the top of the quiche is golden brown.