Chicken Mushroom Quiche

Servings: 2
Cuisine: French
Course: Main Course
Time: 1 hour
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A French tart made of pastry crust, filled with chicken, mushrooms, cheese, and savory custard. Chicken Mushroom Quiche is a one-pot meal that works perfectly for those lazy Sunday brunches.


For the crust

  • 1 cup all-purpose flour
  • 60 gms chilled butter
  • 1/2 tsp salt

For the filling

  • 1 tbsp olive oil
  • ½ cup chicken finely sliced
  • 1 cup sliced mushrooms
  • 1 medium onion finely sliced
  • 2 tbsp ginger garlic paste
  • 1 tsp salt

For the custard 

  • 3 eggs
  • 3 tbsp cream
  • 2 tbsp mustard paste
  • 2 tbsp Worcestershire sauce
  • 2 tbsp all-purpose flour
  • 1 tbsp cornflour
  • 1/2 tsp baking powder

For assembling

  • 1 cup cheese
  • 8-10 basil leaves

For garnish

  • 4-5 cherry tomatoes
  • 8-10 basil leaves


  • For the crust, take all-purpose flour in a large bowl. Add in salt and chilled butter cut into small pieces. Rub in the butter to get a breadcrumb texture.
  • Add in a little chilled water, just enough to knead the dough. Cover the dough and refrigerate for at least half an hour.
  • For the filling, heat 1 tbsp of olive oil in a pan. Add in finely sliced onions and cook until translucent.
  • Add in ginger garlic paste and saute for a minute.
  • Add in the finely sliced chicken and cook for a few minutes.
  • Next, add in the sliced mushrooms with a teaspoon of salt. Mix well. Cover it with a lid and cook until the juices dry up.
  • Preheat the oven at 180°C. Grease the pie dish well. Roll out the dough. It should not be too thick or too thin.
  • Place the rolled-out dough over the pie dish. Press the dough into the pan and the sides with your fingers. Remove the extra dough with a knife.
  • Prick it with a fork so that it does not rise. To blind bake, place the parchment paper on top and fill it with baking weights.
  • Bake it at 180°C for 15-20 minutes until the sides are lightly colored.
  • Remove the parchment paper with the weights. Bake again at 180°C for 5 minutes.
  • In the meantime, prepare the custard. In a large bowl, whisk together eggs, cream, mustard paste, Worcestershire sauce, all-purpose flour, cornflour, and baking powder. Keep aside.
  • To assemble, add the filling into the crust. Make sure you do not de-mould the crust from the pie tin. Top it with a few basil leaves.
  • Add in a cup of grated cheese.
  • Pour in the custard. Make sure it seeps in well.
  • Garnish with sliced cherry tomatoes and a few more basil leaves.
  • Bake the quiche in a pre-heated oven at 180°C for 20-25 minutes or until done. Check with a skewer or a knife. It should come out clean.
  • Once cooked, remove from the oven and let it stand for a few minutes before you de-mould.
  • The Chicken Mushroom Quiche is ready to serve.



  • If you do not have baking weights available, you can use dried beans.

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This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla and sponsored by Queen’s Brigade

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