If you have’t tried quiche before and like creamy cheesy things you must try this chicken and mushroom quiche. You can add any vegetable of your choice but this combo is mouth watering.
If you have’t tried quiche before and like creamy cheesy things you must try this chicken and mushroom quiche. You can add any vegetable of your choice but this combo is mouth watering.
Add the all purpose flour, salt and the cubes of chilled unsalted butter to the food processor and let it pulse until it takes on the texture of wet sand.
Keep the food processor in the pulse mode and simultaneously keep adding the ice cold water through the feeder tube to make the mixture clumpy.
Empty the food processor onto the chopping board and gently bring together the clumps into a disc shape.
Wrap this disc tightly using a cling film and keep it in the refrigerator for at-least 1 hour or in the freezer for about 15 minutes.
Take the pastry out of the refrigerator and leave it for a couple of minutes before rolling it out into a pie dish.
Take two sheets of parchment paper and roll it out in between the two sheets. Roll it out into about 11 inches round crust.
Peel off the layer of parchment paper and turn it over into the tart pan. Carefully lift off the remaining parchment paper.
Nudge the crust into a pie dish. Trim off the edges using a knife.
Place parchment paper over the crust and put some baking beans over it. The beans will help the crust to bake partially and it’s weight would help to prevent the crust from rising up while it’s baking.
Pre-heat the oven to 200 degrees Celsius and blind bake this crust for about 20 minutes.
After 20 minutes, pull out the parchment paper loaded with beans and let the crust bake for another 3-5 minutes.
Take the crust out of the oven and brush it up lightly with egg wash.
Put it in the refrigerator for about 3 minutes.
Boil and saute chicken in its own juices. Add salt and black pepper while boiling.
Shred the chicken and discard the bones.
In a pan melt the butter with a splash of oil (in this way butter will not burn).
Heat garlic oil in a pan.
Add the chilli flakes and saute for a min.
Add onions and saute till they turn transparent . let them cook for about a couple of minutes.
Add the sliced button mushrooms and cook them until they release the water and the water evaporates.
Add salt and black pepper to taste and the shredded chicken.
Saute for the last time for a few minutes on medium flame.
Make sure in the mixture there is no water . It has to be dry.
In a bowl, add the cream and eggs and give it a gentle whisk.
Add a generous amount of pepper, salt to taste and chilli flakes and whisk.
The custard is ready.
Take out the pie crust from fridge.
Start layering the crust, first with the mushrooms and chicken.
The second layer would be of handful of freshly grated chadder cheese .. don’t add alot otherwise it will lose its flavour.
The third and the final layer would be of the custard.
Drop the temperature of the oven to about 180 degrees and bake the quiche for about 20-25 minutes or till its top becomes light golden.
The chicken and mushroom quiche is ready to be served.
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