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02/29/2020

~ Creamy Chicken and Whole-Grain Mustard Quiche ~

IMG_9582Tender, juicy roast chicken served with a drizzle of mustard-laced cream sauce is one of my favorite dinners.  Transitioning those mouth-watering textures and flavors into a quiche was one of the best ideas I ever had.  It is exquisite, understated, elegance.  I typically serve this for brunch or lunch with a side of buttery green beans almandine, a glass of white wine or champagne and "something chocolate" for dessert.  Trust me, this is a restaurant-quality meal.  That said, I'm a bit of a snob about this quiche.  Only all-white breast meat please, meaning:  roasted breasts or poached tenderloins.  Don't go breakin' my heart by using a store-bought rotisserie chicken.

IMG_95421  7 1/2-ounce boxed, refrigerated pie pastry, at room temperature, fitted into a 9" quiche dish and decoratively edged

1  pound roasted or poached chicken breast or chicken tenderloins, pulled or chopped into bite-sized pieces

4  ounces diced shallots or sweet onion (about 1 cup)

8  ounces shredded Gruyère cheese

2  tablespoons Wondra Quick-Mixing Flour for Sauce and Gravy

3  jumbo eggs

1  cup heavy or whipping cream

1/2  cup mayonnaise

3  tablespoons whole-grain mustard

1/2  teaspoon nutmeg

1/2  teaspoon white pepper

IMG_9544 IMG_9544 IMG_9544~ Step 1. In a large bowl place the chicken, shallots or onion, Gruyére, and flour.  Using two forks or two spoons, toss, as you would a salad, until ingredients are thoroughly mixed together and lightly coated in flour.

IMG_9439 IMG_9439Step 2. Spoon chicken-and-cheese mixture into prepared pie pastry. Distribute mixture evenly throughout, and mound it towards the center, but, do not compress or press down on it.  It is important the mixture remain light and airy.

IMG_9556 IMG_9556 IMG_9556~ Step 3. In a 2-cup measuring container, use a fork to whisk together the cream, mayonnaise, eggs, whole-grain mustard, nutmeg and white pepper.  Using a back and forth motion, slowly drizzle the cream-and-egg mixture over and around the surface of the quiche.  Go very slowly, so as to give the liquid all the time it needs to slowly drizzle down into the cracks and crevasses of the chicken mixture.

IMG_9576~ Step 4. Bake on center rack of 325º oven for 60 minutes, stopping to give the quiche a quarter-turn every 15 minutes so it browns evenly. Remove from oven and cool on a wire rack 30-60 minutes prior to slicing and serving warm or at room temperature.  Leftovers reheat great in the microwave (which makes lunch 45-seconds away), but, do not freeze well.

Cool on wire rack 30-60 minutes prior to slicing.

IMG_9574Served hot, warm or at room temperature...

IMG_9607... every luscious, tangy bite is full of tender all-white meat chicken & perfectly-seasoned creamy cheese.

IMG_9609Creamy Chicken and Whole-Grain Mustard Quiche: Recipe yields 8 hearty servings.

Special Equipment List: 9" quiche dish; cutting board; chef's knife; hand-held box grater; 2 forks or 2 spoons; 2-cup measuring container; wire cooling rack

IMG_9510Cook's Note: I love broccoli and cauliflower.  When my mom would put a drizzle of cheddar cheese sauce on either, the rest of my dinner became irrelevant.  Every now and then I fall prey to a craving for broccoli and/or cauliflower drizzled with cheddar cheese sauce, and, because once it's on the table dinner is still irrelevant, for that reason, I long ago decided to team them up together in a quiche and serve it as a main dish.  Try my decadent ~ Broccoli, Cauliflower & Cheddar Main-Dish Quiche ~.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2020)

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