Chicken Mushroom Quiche

Servings: 2
Rate the Recipe:
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.

Ingredients

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

Instructions

  • 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.

Video

Notes

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


If you enjoyed the video above, subscribe to the Mads’ Cookhouse YouTube channel for a new easy recipe every Tuesday.

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


Listen to the Podcast


Pin it for later