Chicken & Mushroom Quiche

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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

Method :
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.


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2 Comments

  1. Hi Hilda,
    Wishing you a blessed New Year!
    Just love your recepies and I must say so easy to follow. Did try some dishes during the Christmas season, everyone loved the food. Was wondering why there is no print option like most sites.
    Regards,
    Mm

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