Open French shortcrust pastry pie stuffed with chicken fillet and mushrooms with onions, as well as with cream cheese filling. Quiche with chicken and mushrooms turns out to be tasty and satisfying.

Summary

Ingredients

For the dough:

• Butter (cold) – 120 g
• Flour – 180 g
• Milk (cold) – 2 tbsp
• Salt – a pinch

For filling:

• Chicken fillet – 1 pc. (about 200 g)
• Champignon mushrooms – 200 g
• Dried forest mushrooms (optional) – 20 g
• Bulb onions – 1 pc.
• Dill (or parsley) greens – 1 bunch (small)
• Vegetable oil – 2 tbsp
• Salt to taste
• Ground black pepper – to taste

To fill:

• Cream (15-20%) – 1 cup (200 ml)
• Eggs – 2 pcs.
• Hard cheese – 100 g
• Salt to taste
• Ground black pepper – to taste

Print Recipe Pin Recipe

Instructions

1. For shortcrust pastry, sift flour and salt into the bowl of a food processor or bowl. Add cold butter cubes. With quick movements, rub the butter and flour into the crumbs. Pour in cold milk. Knead the dough quickly. You do not need to knead the shortbread dough. Stop stirring as soon as it starts to clump.

   

2. Roll out the finished dough and place it in a mold (22-24 cm in diameter). Prick the surface of the dough with a fork and place it in the freezer for 15-20 minutes. After that, cover the surface of the dough with a sheet of parchment and put the load on top (beans, peas, etc.). Bake the tart base in a preheated oven at 180 degrees for 15 minutes.
3. Then remove the weight and continue baking the sand base for another 10 minutes.  Prepare the mushroom quiche pie filling. Cut the onion into cubes, cut the mushrooms into small slices. Fry the onion in a little vegetable oil for 5 minutes. Add mushrooms and cook until all liquid has evaporated.
4. Chop the boiled wild mushrooms additionally, if necessary, and add to the pan with champignons. Also, add salt and pepper to taste. Cook everything together for another 5 minutes. At the very end, add finely chopped dill to the mushroom filling, stir and turn off the heat. Let the mushroom filling cool completely.
5. Prepare the fill. Mix the cream with eggs, salt, and pepper. Grate the cheese on a fine grater and add to the creamy egg mixture. Collect the Chicken and Mushroom Quiche. Cut the boiled chicken fillet into slices and place it on the baked shortcrust pastry base.
6. Next, add the cooled mushroom filling. Then pour in the cream cheese mixture and spread it, if necessary, with a spatula over the entire surface.
7. Bake the quiche with chicken and mushrooms in the oven at 180 degrees for about 25-30 minutes. The filling should set and brown.
8. Serve the quiche with chicken and mushrooms warm or cooled. It is best to complement the quiche with a fresh vegetable salad.

   

Bon Appetit!