Chicken Dijon Quiche

1 (9-inch) pie pastry
1 onion, finely chopped
1/2 cup chopped fresh mushrooms
2 cloves garlic, minced
1 Tbsp. butter
1 Tbsp. olive oil
1 1/2 cups cubed cooked chicken
1 tsp. dried Italian seasoning
1/4 cup white wine or chicken broth
1/4 cup grated Parmesan cheese
1 cup shredded Gruyere cheese
1 cup heavy whipping cream
3 eggs
1 Tbsp. Dijon mustard

Preheat oven to 400 degrees. Blind bake pie crust at 400 degrees for 8-9 minutes until very light golden brown; set aside to cool.

Saute onion, mushrooms, and garlic in butter and olive oil until tender in a medium saucepan.

Add chicken, Italian seasoning and wine or chicken broth. Cook over medium heat until liquid evaporates, stirring occasionally. Spread this mixture over bottom of partially baked crust. Sprinkle with Parmesan cheese and Gruyere cheese.

In medium bowl, combine cream, eggs and mustard and beat well. Slowly pour into pie shell.

Bake quiche at 400 degrees for 25-30 minutes or until golden brown and a knife inserted in center comes out clean. Cool 5 minutes before cutting.

Servings: 6