Lorraine-Style Quiche with Chicken and Mushrooms
Shape: 28 cm in diameter, rim height 4 cm
Preparation 30 m.
Ingredients
Dough
Filling
Fill
Nutritional value
One serving (~ 282 g)
Cooking steps
This chicken and mushroom quiche is tender and satisfying, with a wonderfully aromatic flavour. The crisp shortcrust pastry, juicy filling and creamy cheese custard complement each other perfectly. It's an excellent choice for a family dinner or special occasion.
Let's prepare the dough. In a bowl, mix flour with salt, add butter and egg. Grind everything with a fork into large crumbs. Then add one tablespoon of cold water and knead the dough with your hands.
Form the dough into a ball, wrap it in cling film and put it in the refrigerator for 30 minutes.
Let's prepare the filling. Cut the chicken fillet into small pieces measuring approximately 2x2 cm. Cut the onion into small cubes. Cut the mushrooms into small pieces.
Fry the onion in vegetable oil for 5 minutes. Add mushrooms and fry for 5-10 minutes. Then add the chicken, salt and pepper to taste. Fry everything together for about 10-15 minutes. Let the finished filling cool slightly.
Preparing the filling. In a bowl, lightly beat the eggs, add cream, nutmeg and salt. Stir and add grated cheese.
Cover the bottom of a 28 cm diameter mold with baking paper or grease it with butter. Distribute the chilled dough with your hands along the bottom of the mold, forming sides about 4 cm high.
Pour the filling into the mold and distribute evenly.
Pour the filling with the creamy egg mixture and distribute evenly.
Place the pie in an oven preheated to 180-200 degrees and bake for 30-40 minutes.
Bon appetit!