Chicken, Broccoli &Onion Quiche with Fresh Tarragon


This is not your usual quiche Lorraine. This recipe has such a depth of flavor, and all of the ingredients work together perfectly. Whether you make your own crust, or buy a store matter. It's what's inside that that makes this quiche. Of course, nothing can beat a homemade crust, which would only enhance the whole shebang!

6 oz gruyere or swiss cheese
8 medium mushrooms, sliced thin
3 tbsp. butter
4 large eggs
1 1/2 cups half and half
1/2 tsp dried tarragon, or 1/8 cup fresh minced, not packed
1 1/4 cups cooked chicken, cut into 1/2" pieces
1 small onion, chopped
1 pkg frozen broccoli, defrosted and squeezed dry in paper towels
1 tsp salt
Preheat oven to 450. Grate cheese and put aside. Melt butter in a skillet over medium heat and cook mushrooms and onion, stirring frequently, until most of the moisture has evaporated. Remove from heat. Sprinkle half of the cheese over the bottom of the pastry crust. Make an even layer of broccoli over the cheese. Sprinkle the chicken evenly over the broccoli and scatter mushroom/onion mixture over the top. Sprinkle with remaining cheese. Whisk eggs, half and half and seasonings until blended. Pour liquid over layered ingredients. Bake 10 minutes, then reduce temperature to 325 and bake for another 30-35 minutes, or until filling is browned and firm. Let stand10 minutes before cutting.


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