CHICKEN CORDON BLEU QUICHE

Chicken Cordon Bleu Quiche image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

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2 teaspoons Dijon mustard
1 frozen 9-inch deep-dish pie shell
1 cup shredded cooked chicken
3 slices Black Forest ham, chopped
1 scallion, sliced (white and green parts separated)
3 slices Swiss cheese, chopped
1 cup half-and-half
4 large eggs
Kosher salt and freshly ground pepper
1 Persian cucumber
3 cups packed baby arugula (about 3 ounces)
1 tablespoon white wine vinegar

Steps:

Put a rimmed baking sheet in the middle of the oven; preheat to 425˚ F. Spread the mustard on the bottom of the pie shell. Layer with the chicken, ham, scallion whites and cheese. Whisk the half-and-half, eggs, 1/2 teaspoon salt and a few grinds of pepper in a small bowl; pour over the filling in the pie shell. Gently stir the top of the mixture to make sure the filling is covered; sprinkle with the scallion greens.
Carefully set the pie pan on the hot baking sheet. Bake until the filling is set, about 30 minutes.
When the quiche is almost done, thinly slice the cucumber and toss with the arugula, vinegar and a pinch each of salt and pepper. Serve the quiche with the salad.