Chestnut, Chicken, and Mushroom Quiche
I made a mini variation of a food writer's quiche recipe for 2 servings and omitted the heavy cream.
Keep an eye on the quiche as it bakes and adjust as necessary.
If you top it with foil and keep an eye on it, you can even prepare this in a toaster oven.
If you beat the eggs like a meringue, then it will become nice and fluffy! Recipe by Mofamofa
Chestnut, Chicken, and Mushroom Quiche
I made a mini variation of a food writer's quiche recipe for 2 servings and omitted the heavy cream.
Keep an eye on the quiche as it bakes and adjust as necessary.
If you top it with foil and keep an eye on it, you can even prepare this in a toaster oven.
If you beat the eggs like a meringue, then it will become nice and fluffy! Recipe by Mofamofa
Cooking Instructions
- 1
I used maple-flavored sweet chestnuts. Preparations: Cut the chicken and chestnuts into 2 cm chunks.
- 2
Bring the pie sheet to room temperature and line a lightly-buttered cake pan. Use a fork to poke holes in the bottom, fill with baking weights, and bake at 200℃ for about 20 minutes.
- 3
Remove the baking weights and bake for another 2 or 3 minute until the surface is crisp. If using a toaster oven, top with aluminum foil and bake while keeping an eye on it. Let cool.
- 4
Heat olive oil in a frying pan and stir-fry the mushrooms and chicken. Lightly season with salt and pepper. Let cool, then add the ★ fillings to the crust.
- 5
Heat the milk in a frying pan over low heat. Add the stew roux and cream cheese and mix well to dissolve.
- 6
Let Step 5 cool, then add the lightly beaten egg and mix well to make the egg mixture. Adjust the taste with cinnamon and krazy salt. Preheat the oven to 180℃.
- 7
Pour the egg mixture into the pie crust. Sprinkle with oregano and bake in an oven at 180℃ for 30-40 minutes. Enjoy while hot and crispy.
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