Chicken, Mushroom And Brie Quiche

• 1 None refrigerated pie crust
• 2 tbsp butter
• 2 None onions, sliced
• 1 clove garlic, crushed
• 5 oz button mushrooms, sliced
• 1 cup shredded roast chicken
• 5 None eggs
• 1 cup light sour cream
• 1/4 cup milk
• 3 oz Brie, chopped
• 1 tbsp chopped fresh parsley or basil
• 2 slices bacon, thinly sliced
• None None Arugula, for garnish

1. Preheat the oven to 400u0b0F. Lightly grease a 9-inch tart pan with removable bottom. Press crust into the tart pan and trim edges. Let stand for 15 mins.
2. Line with parchment paper and fill with pie weights. Bake for 10 mins. Remove paper and weights. Bake for 5 mins. Cool. Reduce oven temperature to 350u0b0F.
3. Melt butter in a large skillet on high heat. Saute onions and garlic for 2-3 mins, until tender. Transfer to a plate. Saute mushrooms in same pan, until liquid has evaporated. Arrange the chicken, mushrooms, onion mixture and Brie in crust. Whisk eggs, sour cream, milk and parsley in a medium bowl. Season to taste. Pour mixture over filling. Sprinkle with bacon.
4. Bake for 30-35 mins, or until firm and golden. Serve topped with arugula.

crust, butter, onions, clove garlic, button mushrooms, shredded roast chicken, eggs, light sour cream, milk, parsley, bacon, arugula

Taken from recipes-plus.com/api/v2.0/recipes/33509 (may not work)