June 26, 2017

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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:

  1. 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.
  2. 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:

  1. 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.
  2. 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.
  3. In a large bowl mix eggs, heavy cream, salt and pepper until blended.
  4. Add chicken and spinach to pie crust. Sprinkle shredded Gruyere cheese on top. Pour egg and cream mixture over the top.
  5. 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.