6 oz gruyere or swiss cheese 1 1/4 cups cooked chicken, cut into 1/2" pieces
8 medium mushrooms, sliced thin 1 small onion, chopped
3 tbsp butter 1 pkg frozen broccoli, defrosted and squeezed
4 large eggs dry in paper towels
1 1/2 cups half and half 1 tsp salt
1/2 tsp dried tarragon, or 1/8 cup fresh
minced, not packed
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 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 stand 10 minutes before cutting. Bon appetit!
PERFECT PIE CRUST (except this time)
This makes one pie crust, like for a quiche. For a double crust, just double the recipe.
1 1/4 cups flour 1/2 tsp sugar
1 stick cold butter, cut in cubes 1/3 cup ice water, give or take
1/2 tsp salt
In a food processor, put 1/2 of flour, all sugar and all salt. Add half butter. Repeat. This distributes the butter, especially if you are using a mini food processor. Pulse until the size of coarse crumbs. Add ice water, a little at a time, until dough just comes together. Put dough on counter, bring together and put in plastic wrap. Chill for at least two hours. Short of that, you can use any premade pie crust.