I used to make this pretty often and somehow forgotten all about it. Well, I’m glad I re-discovered Quiche because the crust is just the step to get over with and then.... endless possibilities! Spinach and Salmon, Tuna, Beef, Apple pie, etc etc...
Recipe for Chicken & Mushroom Quiche
Firstly Make your quiche crust :
(I made 2 portions for my pan size)
1 1/4 cups plain white flour
1/2 tsp salt
100g / 7 tbsp unsalted butter, cold, cut into 1cm/ 1/3" cubes
3 tbsp ice cold water (+ more as required)
Except ice water, blitz all the ingredients in a food processor until crumbly, then add water bit by bit until the short crust pastry balls up. Cling-wrap it and leave in fridge 1-3 hours. When its a little harden, then roll out (I recommend rolling out on baking paper so it’ll be easier to lift the pastry into the pie pan). Bake for 15 mins, put baking paper on top of crust with weight on top (I use 2 potatoes!). After 15mins, remove paper and weight, and bake for 5 minutes more. (160 deg)
Meanwhile, prepare the filling!
1 medium onion (diced)
1 garlic (crushed)
1 stalk leek (sliced)
Shitake mushrooms (as needed)
Chicken breast (cut into small pieces)
Salt, pepper
Thyme
Butter
Parsley
Sauté butter then stirfry onions, garlic till fragrant then add leek. Once leek is soften, add chicken breast, and once that is cooked add mushrooms, seasonings and herbs.
Beat these and put aside.
3/4 cup cooking cream
1 cup or more of kraft cheese (or any other good cheese you fancy, like Swiss Gruyere)
4-5 eggs
Once crust is ready, take out from oven and arrange fillings in the crust. Pour over the cheesy egg mixture and continue baking for about 30mins. (About 160-170) Brush some egg all around the sides of the crust too.
Enjoy it warm!
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