Chicken and Mushroom Quiche
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A creamy and savory quiche packed with tender chicken and mushrooms, all nestled in a flaky crust.
00:25:00 total
Serves 4
medium
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Ingredients
- All Purpose Flour - 175 grams (for the pastry)
- Salt - 1/2 teaspoon (for the pastry)
- Unsalted Butter - 113 grams (chilled, cut into cubes)
- Ice Cold Water - 2-4 tablespoons (to bind the pastry)
- Garlic Oil - 2 teaspoons (for sautéing)
- Chilli Flakes - 1/4 teaspoon (for seasoning)
- Chopped Leeks - 1/3 cup (for the filling)
- Button Mushrooms - 150 grams (chopped)
- Chicken - 100 grams (poached and shredded)
- Fresh Cream - 3/4 cup (for the custard)
- Eggs - 2 (for the custard)
- Black Pepper - to taste (for seasoning)
- Parmesan - watch the video to see (freshly grated, for topping)
- Egg Wash - 1 (1 beaten egg)
Instructions
- Make the Pastry: Pulse flour and salt together, then add butter until it resembles wet sand. Add ice cold water until clumpy.
- Chill the Pastry: Shape into a disc, wrap in cling film, and refrigerate.
- Roll Out the Pastry: Roll out the chilled pastry between parchment paper to fit a 9-inch tart pan.
- Blind Bake the Crust: Fill with baking beans and bake at 200°C for 20 minutes, then remove beans and bake for another 3 minutes.
- Prepare the Filling: Heat garlic oil, add chilli flakes, then sauté leeks until softened. Add mushrooms and cook until water evaporates.
- Add Chicken: Mix in shredded chicken with the mushroom mixture.
- Prepare Custard: Whisk together cream, eggs, salt, pepper, and chilli flakes.
- Assemble the Quiche: Layer the mushroom and chicken mixture in the crust, sprinkle with Parmesan, and pour custard over.
- Bake the Quiche: Bake at 180°C for 20-25 minutes until custard is set.
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