French Quiche “Quice Lauren” with Chicken, Broccoli and Cheese
by Editorial Staff
Quiche is an open French pie with a base of shortcrust (sometimes puff) dough, a variety of fillings, and a filling of eggs and cream. Today I will be making a delicious Quiche Lauren snack pie with chicken, broccoli, and cheese. This is a great option for a delicious lunch or a hearty dinner for your whole family. The nice thing is that this cake can be eaten both hot and cold.
Ingredients
For the shortcrust pastry:
- Flour (sifted) – 250 g
- Sugar – 0.5 teaspoon
- Salt – a pinch
- Butter 82.5% (cold) – 125 g
- Egg of category C0 (cold) – 1 pc.
- Cold milk (or water) – 2 tbsp
For filling:
- Chicken fillet (boiled) – 500 g
- Broccoli (boiled) – 400 g
- Hard cheese – 300 g
- Bulb onions – 1 pc.
- Olive oil – for frying onions
- Salt to taste
- Bay leaf – 1 pc.
- Spices to taste
To fill:
- Eggs category C0 – 4 pcs.
- Cream 10-15% – 300 ml
- Salt to taste
- Ground black pepper – to taste
- Dried Italian herbs (mix) – to taste
To prepare the form:
- Butter – for lubrication
- Flour – for sprinkling
Directions
- Cooking shortbread dough. Combine the sifted flour, sugar, and salt in a large bowl. Mix the mixture well with a whisk. Add cold diced butter to the flour.
- Grind the flour and butter with your hands until the products resemble small crumbs. You need to work very quickly so that the butter does not melt from the warmth of your hands; it is better to do this with gloves.
- We make a depression in the flour crumbs, add an egg, cold milk, or water and quickly knead the dough. Keep in mind that you cannot knead shortbread dough for a long time, otherwise, the butter will melt from the warmth of your hands, soak the flour, and your baked goods will turn out tough. The butter should melt when baked in the oven, so the dough will be crispy and tasty.
- As soon as the dough has gathered in a lump, we stop kneading. The dough will be a little uneven, that’s okay, it should be so. We wrap the dough in plastic wrap or a bag and put it in the refrigerator for about 30-40 minutes.
- While the dough is resting in the cold, prepare the pie filling. Divide the broccoli into inflorescences, rinse well and blanch in boiling salted water for 3-4 minutes. Throw broccoli on a sieve, pour over with cold running water and let the water drain.
- Peel and cut onions into small cubes. Fry the onions in a frying pan with a little olive oil until light golden brown. Rub the cheese on a coarse grater. (I have cheddar, but you can use any hard cheese you like.)
- Boil the chicken fillet in advance. When cooking, add bay leaves, salt, and your favorite spices to taste. Cut the chicken fillet into small pieces. Transfer the meat to a large bowl, add the sauteed onions, grated cheese, and broccoli. Mix well. The pie filling is ready.
- We turn on the oven to heat up to 180 ° C. Grease a baking dish with a diameter of 26 or 28 centimeters with butter and sprinkle with flour. Place a wide strip of parchment in the middle of the mold so that you can easily remove the quiche from the mold.
- We take out the chilled dough from the refrigerator. Put the shortbread dough on a sheet of baking paper, cover with cling film on top. Roll out the dough into a layer slightly larger than the shape, about 4-5 millimeters thick. Remove the cling film from the rolled dough.
- Turn the dough over onto a baking dish with the parchment facing up, then carefully remove the paper. We press the dough well to the bottom of the mold and make sides about 4-5 centimeters high.
- Cut the protruding edges of the dough with a knife along the entire peri of the mold. Put the remaining dough scraps on the bottom of the mold. Then distribute the dough evenly over the entire surface of the bottom of the mold.
- Before baking, we often prick the shortbread dough with a fork over the entire surface. We cover the form with the dough with parchment paper and pour a load on it, it can be beans, peas, or special ceramic balls for baking. (This is to prevent the dough from swelling during baking.)
- We send the form with the load to the oven for 8-10 minutes. After the specified time, we remove the parchment with the load. Bake shortbread base for about 5 minutes or until light golden brown.
- We take out the sand base from the oven. Put the filling on top of the baked dough and distribute it evenly. Preparing the filling for the cake. In a bowl, combine the eggs and shake a little with a whisk.
- Pour in the cream, add salt, black pepper, and a mixture of dried Italian herbs to taste. Mix the mixture well with a whisk. The pie filling is ready.
- Pour the prepared egg-cream mixture on top of the filling. We try to pour the mixture evenly over the entire surface of the cake. (Before baking, the tart tin can be shaken a little to distribute the filling and filling evenly.)
- We bake the Quiche Lauren pie in a preheated oven for about 35-40 minutes or until golden brown. After baking, we take the finished pie out of the oven, transfer it to the wire rack. Leave the cake to cool for 15 minutes.
- We take out the cooled quiche from the mold: with both hands, we take it by the paper strip and carefully transfer it to a suitable dish. Then carefully take out the paper strip. French pie “Quiche Lauren” with chicken, broccoli, and cheese is ready.
- Cut the still warm quiche into portioned pieces and serve for lunch or dinner.
Bon appetit and good baking!
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