Chicken Dijon Quiche

Preheat the oven to 400 degrees F.

Place the crust in a pie pan or tart pan with a removable bottom. Place the pan in the oven and bake at 400 degrees F for 9-13 minutes or until the crust is just lightly golden brown. Remove the crust from the oven and set aside.

Saute the mushrooms, onions, and garlic in the butter in a skillet over medium heat until the vegetables are tender. Add the flour and mix well. Add the chicken, Italian seasoning, and white wine. Cook, stirring occasionally, until the liquid cooks off and the chicken filling thickens.

Spread the chicken mixture over the bottom of the baked crust. Sprinkle with half of the Parmesan and half of the Gruyere.

Combine the whipping cream, eggs, and Dijon in a bowl. Whisk until frothy. Pour the cream mixture over the chicken and cheese. Top with the remaining cheeses.

Return the quiche to the oven and bake at 400 degrees F for 23-28 minutes or until set and golden brown.

Remove the chicken Dijon quiche from the oven and let cool for 5 minutes before slicing and serving.