Chicken and mushroom quiche

Ingredients

• 200 gplain flour, type 45
• 100 gsoft unsalted butter
• 50 gpotato starch or cornflour
• 7 gsalt
• 7 gcaster sugar
• 1egg
• 50 mlmilk
• 1/4 teaspoongarlic powder
• 1/4 teaspoondried oregano
• 1 generous pinchfreshly ground black pepper
• 350 gchicken breast
• 250 gfresh mushrooms
• 2onions
• to tastesalt and pepper
• 1/4 teaspoongarlic powder
• 1/4 teaspoondried oregano
• 1 tablespoonchopped parsley
• 3portions of spreadable cheese
• 30 gbutter
• 1 tablespoonolive oil
• 250 mldouble cream
• 50 mlmilk
• 2whole eggs
• 2egg yolks
• to tastesalt and pepper
• 1 generous pinchnutmeg
• 100 ggrated Emmental

Instructions

1. 1

   Cream the butter

   Put the softened butter, cut into pieces, in a large bowl and work it with a fork until creamy.

2. 2

   Mix the dry ingredients

   Sift the flour and potato starch or cornflour, then add the salt, sugar, garlic powder, oregano and pepper. Rub the mixture together with your fingertips until the butter is incorporated.

3. 3

   Bring together

   Beat the egg and add it to the bowl. Mix, gradually pouring in the milk, until the dough is uniform. Stop working it as soon as it comes together and shape it into a ball.

4. 4

   Chill the pastry

   Flatten the dough into a disc, wrap it in cling film and chill for at least 30 minutes.

5. 5

   Cook the onions

   Finely chop the onions and cook them in the butter over a low heat for 10 minutes.

6. 6

   Cook the filling

   Cut the chicken into small pieces and add it to the onions with the garlic powder, oregano and olive oil. Cook over a medium heat for 5–10 minutes. Slice the mushrooms and add them; cook over a medium heat for about 10 minutes. Season with salt and pepper, then stir in the parsley towards the end of cooking. Turn off the heat, mix in the spreadable cheese and set the filling aside.

7. 7

   Whisk the custard

   In a bowl, whisk together the 2 whole eggs and 2 yolks with the double cream and milk. Season with salt, pepper and nutmeg.

8. 8

   Line the tin

   Take the pastry out of the fridge. On baking paper or a floured work surface, roll it out to 0.5 cm thick. Line a pastry ring or 25 cm tart tin with the pastry.

9. 9

   Blind bake

   Prick the pastry base with a fork. Bake it blind in an oven preheated to 180°C for 10 minutes.

10. 10

    Fill the pastry

    Spread the chicken and mushroom filling over the pastry case. Pour the egg-and-cream mixture over the filling and top with the grated cheese.

11. 11

    Bake the quiche

    Bake at 180°C for 25–35 minutes. Leave the quiche to cool slightly before removing it from the tin.

What is chicken and mushroom quiche?

Quiche is a savoury French tart made with a pastry case and a set egg-and-cream filling. This version layers chicken, mushrooms and spreadable cheese beneath a custard enriched with egg yolks and topped with Emmental.

The homemade pastry is seasoned with garlic and oregano, so it brings flavour as well as structure. Cooking the filling before adding it to the case helps keep the finished quiche from becoming watery.

Nutrition and macros by portion

The nutrition label shows one serving as written: 415 calories, 0g protein, 0g carbs, 0g fat.

The pastry contributes much of the carbohydrate and fat, while the butter, cream, cheese and eggs add further fat; chicken, eggs and cheese provide protein. Pair a slice with a generous green salad or other vegetables to add freshness and balance the plate.

Making the pastry

Butter texture: start with softened butter and work it until creamy, then rub it into the sifted flour and starch. Add the beaten egg and milk gradually, stopping as soon as the dough comes together.

Resting time: chill the flattened dough for at least 30 minutes before rolling. This makes it easier to handle when lining the 25 cm tin.

Cooking the filling

Onions first: cook the chopped onions slowly in butter for 10 minutes, then add the chicken and seasonings. The chicken cooks for 5–10 minutes before the mushrooms go in.

Mushrooms next: cook them for about 10 minutes, then add parsley and season to taste. Stir in the spreadable cheese after turning off the heat, as directed, and set the mixture aside.

Getting the custard right

Egg mixture: whisk the whole eggs and yolks with the double cream and milk until combined, then season with salt, pepper and nutmeg. The recipe uses both whole eggs and extra yolks for its quiche filling.

Filling order: spread the cooked chicken and mushrooms over the blind-baked case, pour the custard over them, and finish with grated Emmental.

Baking and doneness

Blind baking: prick the pastry base and bake it at 180°C for 10 minutes before adding the filling. This gives the base a head start before the moist filling goes in.

Final bake: return the assembled quiche to the 180°C oven for 25–35 minutes. Leave it to cool slightly before taking it out of the tin.

Serving ideas

Serve a slice warm or at room temperature with a crisp green salad or simply dressed leaves. The salad makes a fresh contrast to the creamy filling and buttery pastry.

For a fuller meal, add boiled new potatoes or another simple side. Cut the quiche into six portions as specified by the recipe.

Recipe notes & tips

• Keep the pastry dough handling brief once the milk and egg have been added.
• Roll the pastry to an even 0.5 cm thickness so it lines the tin consistently.
• Slice the mushrooms evenly to help them cook at a similar rate.
• Let the cooked filling rest while you prepare the custard and pastry case.
• Cool the quiche slightly before unmoulding to help it hold its shape.

Variations

• Use cornflour: choose it instead of potato starch for the pastry as the recipe allows.
• Change the herbs: swap the oregano for another dried herb that suits chicken and mushrooms.
• Add vegetables: include cooked, well-drained vegetables in the filling so they do not add excess moisture.
• Try another cheese: replace the Emmental topping with a different grated cheese that melts well.
• Serve cold: chill the baked quiche and serve slices at room temperature for a picnic.

Common mistakes to avoid

• Overworking the dough: stop mixing as soon as it becomes uniform, then shape it into a ball.
• Skipping the chill: rest the pastry for at least 30 minutes so it is easier to roll.
• Adding raw mushrooms: cook them with the filling for about 10 minutes before assembling the quiche.
• Pouring in the filling too soon: blind bake the pastry case for 10 minutes first.
• Unmoulding immediately: allow the quiche to cool slightly before removing it from the tin.

How to store

Once cool, cover and refrigerate the quiche for up to 3 days. Reheat slices in the oven until warmed through, or serve them cold or at room temperature.

Frequently asked questions