Chicken Mushroom Quiche

Name: Chicken Mushroom Quiche
Total time: 3600 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup all-purpose flour; 60 gms chilled butter; 1/2 tsp salt; 1 tbsp olive oil; 1/2 cup shredded chicken; 1 cup sliced mushrooms; 1 medium onion finely sliced; 2 tbsp ginger garlic paste; 1 tsp salt; 3 eggs; 3 tbsp cream; 2 tbsp English mustard paste; 2 tbsp Worcestershire sauce; 2 tbsp all-purpose flour; 1 tbsp cornflour; 1/2 tsp baking powder; 1 cup mozzarella cheese; 8-10 basil leaves; 4-5 cherry tomatoes; 8-10 basil leaves

Madhu Bindra @madhubindra

Flaky pastry filled with chicken, mushrooms, and eggs. There is nothing quite as hearty and delicious as a Chicken Mushroom Quiche. A one-pot meal that works perfectly for those lazy Sunday brunches. #BoxWeek13 #Eggs #Maida

Madhu Bindra @madhubindra

Saved

Ingredients

1 hour

2 servings

For the crust
1 cupall-purpose flour
60 gmschilled butter
1/2 tspsalt
For the filling
1 tbspolive oil
1/2 cupshredded chicken
1 cupsliced mushrooms
1medium onion finely sliced
2 tbspginger garlic paste
1 tspsalt
For the custard
3eggs
3 tbspcream
2 tbspEnglish mustard paste
2 tbspWorcestershire sauce
2 tbspall-purpose flour
1 tbspcornflour
1/2 tspbaking powder
For assembling
1 cupmozzarella cheese
8-10basil leaves
For garnish
4-5cherry tomatoes
8-10basil leaves

Saved

Steps

1 hour

1

For the crust, rub in chilled butter cut into small pieces with the all-purpose flour seasoned with salt. It should have a breadcrumb texture.
2

Add in a little chilled water, just enough to knead the dough. Cover the dough with cling film and refrigerate for at least half an hour.
3

For the filling, heat 1 tbsp of olive oil in a pan. Add in the finely sliced onions and cook until they are translucent.
4

Add in the ginger garlic paste and saute for a minute.
5

Add in the chicken and cook for a few minutes. Add the mushrooms and salt. Mix well. Cover it with a lid and cook until the water dries up.
6

Preheat the oven at 180°C. Grease the pie dish well. Roll out the dough. It should not be too thick or too thin.
7

Place the rolled dough over the pie dish. Press the dough into the pan and the sides with your fingers. Remove the extra dough with a knife.
8

Prick it with a fork so that it does not rise. To blind bake, place the parchment paper on top and fill it with baking weights. If you do not have baking weights available, you can use dried beans.
9

Bake it at 180°C for 15-20 minutes until the sides are lightly colored.
10

Remove the parchment paper with the weights. Bake again at 180°C for 5 minutes.
11

In the meantime, prepare the custard. In a large bowl, whisk together eggs, cream, English mustard paste, Worcestershire sauce, all-purpose flour, cornflour, and baking powder. Keep aside.
12

To assemble, add the filling to the crust. Make sure you do not demould the crust from the pie tin. Top it with a few basil leaves.
13

Add in the shredded mozzarella cheese.
14

Pour in the custard. Make sure it seeps in well into the quiche.
15

Garnish with sliced cherry tomatoes and a few basil leaves.
16

Bake it in a pre-heated oven at 180°C for 20-25 minutes or until done. Check with a skewer or a knife. It should come out clean.
17

Once cooked, remove from the oven and let it stand for a few minutes before you de-mould.
18

The Chicken Mushroom Quiche is ready to serve.