Chicken & Mushroom Quiche

Quiche is an opened-pie with a rich compact filling with basic ingredients of eggs, cream & cheese. You may replace the chicken with tuna, salmon or any ingredient that you desire. The flavours are concentrated in the filling, but at the same time, it gives a very delicate, refined texture. Easy to handle & perfect for picnics, packed lunches or afternoon tea.


Pastry Ingredients

  • 1 cup plain flour, sifted
  • pinch of salt
  • 90 g (3 oz) butter
  • 1 egg yolk, lightly beaten
  • 2 tsp cold water

Filling Ingredients

  • 1 chicken breast fillet, diced into tiny pieces
  • 1/2 cup of chopped onions
  • 1/2 can of button mushroom, drained & chopped
  • 1 1/2 cups cream
  • 3 eggs
  • salt, pepper
  • 1/2 tsp paprika
  • 2 tbsp chopped parsley
  • 1 tbsp grated cheddar cheese

Pastry Method

  1. Put flour and salt into a bowl.
  2. Rub the butter into the flour until it resembles breadcrumbs.
  3. Mix in egg yolk, lemon juice and 2 tsp of water to a firm dough.
  4. Turn pastry onto a lightly floured surface and knead lightly.
  5. Leave to rest for 20 minutes.
  6. Roll pastry to a circle enough to fit a 9-inch flan tin.
  7. Lift the pastry onto the greased tin and press the pastry into the grooves of the tin with your fingers.
  8. Blind bake in 180º C oven for 15 minutes.

Filling Method

  1. Sautee the onions & mushroom in a pan.
  2. Add chicken breasts and cook till done.
  3. In a bowl, beat together cream & eggs.
  4. Add salt, paprika, pepper, parsley, cheese and sauteed chicken. Mix well.
  5. Pour the egg mixture over the baked pastry.
  6. Bake in a moderately hot preheated oven for 45 minutes.
  7. Cut into wedges to serve. Fantastic eaten with salad!