Chicken Mushroom Quiche

I can’t tell you how juicy and delicious this chicken mushroom quiche is! A crispy base, tender properly cooked (and therefore not dry) chicken meat, flavorful juicy mushrooms, creamy filling and cheese crust – the perfect snack, breakfast or lunch is ready!

To make a French quiche, you don’t need to use a classic open pie pan – wide and with low sides. You can also make quiche in a regular round dish, a square or rectangular dish with standard sides, or even in a cupcake dish. It will still be beautiful and, most importantly, delicious!

The shortcrust pastry for the quiche base can be prepared in advance and stored raw in the refrigerator for several days or in the freezer for several months. This way, you can make your work easier and reduce the cooking time at the last stage.

Ingredients:

For the dough
250 g flour
a pinch of salt
120 g butter
1 egg

For the filling
300 g chicken breast
300 g mushrooms
1 medium onion
salt
200 ml of cream 10-15%
2 eggs
100 g of cheese

Quiche dough

1. Sift the flour, cut the cold butter into pieces.
2. Cut the butter with a knife together with the flour and salt into fine crumbs (this can be done quickly with a food processor in a bowl with knives).
3. Add the cold egg, mix quickly and gather the dough into a lump, do not knead it.
4. Put the dough on the plastic wrap, press it down to make a layer about 2 cm thick, wrap it in plastic wrap and put it in the cold for half an hour. (At this stage, you can leave the dough for long-term storage in the refrigerator or freezer, as I wrote above).

Quiche filling

While the dough is chilling, prepare the filling.

1. Boil the chicken breast in salted water. To do this, bring the water to a boil, add salt and put the chicken breast in it. Cook for a short time, 20-30 minutes maximum. Check for doneness by cutting the fillet in the widest part, the cut should be similar in color. Cool it down.
2. Chop the onion. Pour oil (sunflower or olive) into a frying pan, add a piece of butter for flavor (literally 20-30 grams). Sauté the onions over low heat until transparent.
3. At this time, chop the mushrooms not too finely. Add them to the onion, fry over medium heat for about 10 minutes. Add salt and pepper to taste.
4. Prepare the creamy mixture in a separate bowl: combine the cream with the eggs, salt, add spices to taste (I use a mixture of peppers and herbs), and mix.

Preparing the base for the chicken mushroom quiche

1. Grease the bottom and sides of the mold with butter and sprinkle with flour.
2. Take the prepared dough out of the refrigerator, roll it out between two sheets of parchment (it is not necessary to use sheets, but it is more convenient with them: the dough does not stick to the rolling pin, and you do not need to use additional flour).
3. Remove the parchment and transfer the dough to the mold. Tamp down the dough, paying special attention to the sides and the joints of the sides with the bottom; the dough should fit snugly into the mold so that the quiche “walls” do not sink during baking. Prick the dough with a fork and put it in the freezer for 10 minutes. At this time, preheat the oven to 180°C.
4. Bake the quiche base for 15 minutes at 180°C.

In some French quiche recipes, you may find a load of peas, rice, etc. being placed on the base during baking. However, if the dough is well pressed against the walls and tamped at the joints between the sides and the bottom of the mold, as well as if it is pricked with a fork and well chilled, the base hardly deforms during baking.

Assembling and baking chicken mushroom quiche

1. Put the filling on the baked base and spread it over the bottom.
2. Pour over the prepared cream and egg mixture.
3. Grate the cheese on top (the size of the grater does not matter).
4. Bake the quiche at 180°C for 40-45 minutes until golden brown.
5. Cool the chicken mushroom quiche completely and only then remove from the mold (hot quiche is very fragile).
6. Garnish with fresh herbs if desired.

Enjoy your meal!

What do you think about this recipe? Did you like it? I am happy to share my experience with you and waiting for your feedback!