Quiche de Pollo y Champiñones

Ingredientes

• 2 - 3 cups shredded cooked chicken (OR 250g chicken breasts)
• 1 cup (150g) white button mushrooms (coarsely chopped)
• 1 large onion (chopped into 1cm dice)
• 1 large egg
• 100 ml single cream
• milk (To make 1 cup when mixed with egg and cream)
• 1 teaspoon cornflour
• 2 Tablespoons sunflower oil
• 1 packet frozen short-crust pastry
• Salt and freshly ground black pepper (to taste)

Preparación

1. 1

   Roll out pastry and line a 9" pie dish. Trim the edges and reserve the trimming for the pie topping.

2. 2

   Pre-heat oven to 200°C / 400°F

3. 3

   If using raw chicken, place in a pan of cold water, season with salt to taste and bring to the boil.

4. 4

   Once the chicken reaches boiling point, remove from the heat and allow to stand and cool while you fry the onions and mushrooms.

5. 5

   Fry chopped onions gently in 2 tablespoons sunflower oil until translucent. Do not allow to brown.

6. 6

   Add chopped mushrooms and continue to fry gently until all moisture has evaporated.

7. 7

   Shred the chicken and mix with the onions and mushrooms.

8. 8

   Break one large egg into a measuring up and add 100 ml cream. Top up with milk until you have 1 cup of liquid.

9. 9

   Add 1 teaspoon cornflour. Season with salt and freshly ground black pepper to taste. Mix thoroughly to combine the egg with the milk and cream and to remove any lumps.

10. 10

    Place the chicken in the prepared pastry case and pour over the egg and milk mixture. Reserve 1 tablespoon of the milk mixture to egg wash the quiche before baking.

11. 11

    Make a lattice on top of the quiche with the pastry trimmings.

12. 12

    Brush with the reserved milk mixture.

13. 13

    Place in a pre-heated oven for 25 minutes until the pastry is golden.

14. 14

    Remove from the oven and either serve hot with mashed potatoes and peas or allow to cool and serve slices of the quiche with a side salad.