Apple, Gruyere and Chicken Quiche

Gruyere pairs nicely with onion, apples and chicken.

Yield:
6 servings
Category:
Lunch and Sandwiches
Cuisine:
French

INGREDIENTS:

  • 4 tbsp unsalted butter
  • 3-4 medium shallots or 1 onion, peeled and sliced thinly
  • 2 cloves garlic, minced
  • 1 cup thinly sliced button mushrooms
  • 1 large granny smith apple, peeled, cored and diced
  • 2 tbsp lemon juice
  • 2 tbsp fresh chopped parsley, and/or thyme and/or tarragon
  • 1 large chicken breast, cooked, cooled slightly and cut into 1/3 inch dice
  • salt, pepper and nutmeg to taste
  • 3 large eggs
  • 1 cup 10% or heavy cream
  • 1 1/2 cups grated Gruyere or Emmental
  • 1 nine-inch pie crust

DIRECTIONS:

  1. Heat oven to 360 degrees F.
  2. Saute the shallots and garlic in the butter over medium heat. Do not brown.
  3. While shallots are sauteing break the eggs into a medium bowl, add the cream and whisk until smooth.
  4. When shallots have softened somewhat, add the mushrooms and apples. Cook until ingredients are softened and liquid in the pan is almost evaporated.
  5. Deglaze the pan with a spritz of lemon juice. Stir in the herbs and the cooked chicken.
  6. Remove from heat and stir in the egg/cream mixture. If the mixture does not cover the other ingredients, add a little more cream. Season with salt, pepper, and nutmeg. Stir in one cup of the grated cheese.
  7. Pour mixture into the prepared pie shell and top with the remaining cheese. Transfer to a sheet pan and place on the lower shelf of the oven. Bake until set and lightly browned, about 35 to 45 minutes.

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