Chicken Mushroom Quiche


I first heard of the word “quiche” in 2013 when I was in New Zealand. The bakery near our hostel in Lake Tekapo was selling rows and rows of different flavoured quiches! Yummy! Hence, when I chanced upon this recipe online, I knew I had to make it at an instant! However, due to my procrastination, I have not tried baking it for months. Since my extended family would be gathered on Christmas Day, I decided, what better time is there to bake this than during this holiday season, where everyone is gathered together? Try it here now =)

Recipe with Pictures

Makes one 7″ quiche

Ingredient list:

For the quiche base/tart:

  • 1 store-bought pastry sheet

For the fillings:

  • 100g chicken breast (diced)
  • Some fresh mushrooms (sliced)
  • ½ packet of spinach (chopped)
  • 1 egg (my egg weighs around 65g each)
  • 40ml of cooking cream (I used this instead of whipping cream)
  • 40ml of fresh milk
  • 2 slices of cheese and some Parmesan cheese for sprinkling on the top of the quiche
  • Dash of salt
  • Some garlic (diced)
  • Dash of oil for cooking

I left out the ham and parsley eventually

My Oven Settings:

175°C; top and bottom heat; about 20 minutes for the pastry sheet only (blind bake) and 30 minutes for the quiche
(Settings would differ from oven to oven. Please experiment with yours!)

Steps:

1. Lay the pastry sheet over the tart pan and poke it with holes to prevent it from puffing up during baking.

2. Blind bake this in the oven at the settings mentioned above.

3. Prepare the fillings for the quiche by washing all the ingredients and cutting them into appropriate sizes.

4. Stir-fry garlic till it has browned and becomes fragrant and add in the chicken. Stir-fry till the chicken is about 80-90% cooked. Remove from heat and set it aside to cool.

5. Stir-fry mushrooms and spinach together. Remove from heat and set it aside to cool.

6. After the pastry tart has been baked and cooled slightly, tear the cheese and lay it over its entire base.

7. Add chicken, mushrooms and spinach to the tart.

8. Gently beat egg, cooking cream and milk together and then pour it over the tart, filling it to the brim.

9. Bake the quiche at the settings mentioned above. After 15 min, sprinkle some Parmesan cheese over the top.

10. Cool slightly before removing the quiche from the pan. Serve hot.

Recipe Only

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Makes one 7″ quiche

Ingredient list:

For the quiche base/tart:

  • 1 store-bought pastry sheet

For the fillings:

  • 100g chicken breast (diced)
  • Some fresh mushrooms (sliced)
  • ½ packet of spinach (chopped)
  • 1 egg (my egg weighs around 65g each)
  • 40ml of cooking cream (I used this instead of whipping cream)
  • 40ml of fresh milk
  • 2 slices of cheese and some Parmesan cheese for sprinkling on top of the quiche
  • Dash of salt
  • Some garlic (diced)
  • Dash of oil for cooking

My Oven Settings:

175°C; top and bottom heat; about 20 minutes for the pastry sheet only (blind bake) and 30 minutes for the quiche
(Settings would differ from oven to oven. Please experiment with yours!)

Steps:

  1. Lay the pastry sheet over the tart pan and poke it with holes to prevent it from puffing up during baking.
  2. Blind bake this in the oven at the settings mentioned above.
  3. Prepare the fillings for the quiche by washing all the ingredients and cutting them into appropriate sizes.
  4. Stir-fry garlic till it has browned and becomes fragrant and add in the chicken. Stir-fry till the chicken is about 80-90% cooked. Remove from heat and set it aside to cool.
  5. Stir-fry mushrooms and spinach together. Remove from heat and set it aside to cool.
  6. After the pastry tart has been baked and cooled slightly, tear the cheese and lay it over its entire base.
  7. Add chicken, mushrooms and spinach to the tart.
  8. Gently beat egg, cooking cream and milk together and then pour it over the tart, filling it to the brim.
  9. Bake the quiche at the settings mentioned above. After 15 min, sprinkle some Parmesan cheese over the top.
  10. Cool slightly before removing the quiche from the pan. Serve hot.

 

Comments:

I think this is really a fool-proof dish everyone can cook! Though I would prefer to bake my own tart base, I do not have much time and energy for baking these days. If I buy 1kg of flour just for this, I would take eons to finish! Hence, I cheated and bought store-bought ones. Haha. After baking the tart, just add whatever ingredients you want to eat, bake again then ta-da! You just baked a quiche by yourself!

I like that one can use whatever ingredients one has at home or feels like eating and that it would turn into a new dish again! Maybe I will try adding salmon, ham, bacon, tomato, carrots etc the next time! =D

Recipe Source: Adapted from Eatwhattonight


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Rainbow

A novice baker =)

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