I had not baked a “Quiche” (pronounced “keesh”) for a long time. My family thoroughly enjoys it whenever I bake it. The best part of this pie is that it may be eaten as a snack, starter, for breakfast, lunch or dinner. It can be eaten hot or cold. So here is my version of a chicken & mushroom quiche…
Ingredients for the Pastry :
- 150 g refined flour(maida)
- 75 g butter or ghee (I used ghee)
- chilled water to knead the dough
- a pinch of salt
Sift flour & salt .
Rub the butter or ghee into the flour with your fingertips until it resembles bread crumbs.
Gradually add chilled water & stir with a fork until the mixture is evenly moist.
Knead very lightly to form into a soft dough.
Refrigerate for 20-25 mins. (I used a food processor).
Roll the pastry thinly & line a pie dish or pie tart moulds.
Refrigerate (covered) for 15-20 mins.
Ingredients for the Filling:
- 1 cup boiled tender chicken breasts (shredded or roughly ground in a processor)
- 5 large mushrooms (thinly sliced)
- 1 capsicum (thinly sliced)
- 1 onion (thinly sliced)
- 1 tbsp oil
- 3 eggs
- 1 small teacup fresh cream
- 2 to 3 cubes of Amul cheese or any processed cheese (grated)
- A pinch of nutmeg (optional)
- 2 cloves garlic
- 2 tbsps chilli sauce or stir fry sauce
- Salt & pepper to taste
- Chopped coriander & celery (few sprigs)
Heat oil in a pan. Add finely crushed & chopped garlic. Stir for a few seconds & then add capsicum, mushrooms , chicken, celery & stir fry. Add the sauces, nutmeg, salt & pepper & stir. Cool the mix.
Lightly beat the eggs.
Add cream, cheese, pepper & mix.
Fill pie crust or tarts with stir fry as shown below.
Top tarts with egg & cream mixture.
Garnish with finely shredded onion, capsicum grated cheese & coriander.
Bake in a pre-heated oven at 180˚C for 20-25 mins. or till the tops are light brown.
After a few seconds when the tart loosens from the sides of the mould transfer it on to a plate.
Serve warm or cold. Perfect for a child’s party or as a cocktail snack too.
We enjoyed these delectable, melt in the mouth chicken & mushroom quiche pies.
It disappeared within minutes. 😛
I’m sure all you readers will enjoy it too!
Tip: Cheese & Sauces contain salt so please use salt sparingly.
You can bake the pie tarts blind & then fill the ingredients & bake again.
Baking Blind :
Roll & line the pastry in the tart mould.
Prick the pastry with a fork. Bake till lightly brown.
Remove from the oven, put the filling & bake as above.