Tarragon, the French Chef's Delight

I am getting my herbs planted. I usually do basil, chives, thyme and lemon basil. This year, I may try tarragon. I adore the flavor of tarragon, especially with chicken. Once upon a time, I made a wonderful breakfast casserole with chicken, eggs, cheese and tarragon all baked up in a bready crust.

Well, the crust is now gone. Now I make the recipe in a crustless version. That just makes it even richer. This is one of the most flavorful quiches around. Take the time to marinate the chicken. It is worth it. This is the recipe from the e-book written up as a Multiply Meal. So even though you invest some time marinating then baking, you will get three entrees of delicious quiche. Just pop a couple in the freezer. I find that the addition of the cream cheese adds enough density that the quiche does not seem spongy after freezing. All you will have to do to serve it again is thaw, pop in the oven and make a salad.

The French Hen Quiche

3 pound bag of boneless chicken breasts
1 cup cooking sherry
1 small bunch of green onions
1/4 cup oil
2 eight ounce blocks of cream cheese
18 eggs
1 cup chicken broth
1 1/2 cups of grated cheese
3 Tablespoons Dijon mustard
3 Tablespoons dried tarragon (divided)

Mix the sherry, 1 tablespoon of tarragon, and the oil. Pour into the bag of frozen chicken and marinate for several hours or overnight.
Remove the chicken and bake at 350 degrees until just done, about 25 minutes. Cool and dice the meat. Divide it into three portions. While the chicken is baking, blend the eggs, cream cheese, mustard and 1 cup of chicken broth and 2 tablespoons of tarragon.
Place 1/3 of the chicken in a casserole dish for today’s meal. Place the remaining chicken in freezer pans. This can be one large dish or two smaller ones. Divide the egg mixture among the dishes. Sprinkle each with 1/2 cup of grated cheese. Bake at 350 degrees for 40 minutes or until set.
Eat one quiche and divide the remaining into two family meals or 12 individual servings.

348 calories 2 carbs