Chicken Mushroom Quiche
This is a simple recipe. It looks intimidating but trust me it is not. If I can, you can too.
Credit: Kimiya Lim
One 8 inches removable base quiche pan / tart pan or 4 smaller ones
For the Crust:
• 125 gms All purpose flour
• 1/4 tsp Salt
• 85 gms cold Butter cubes
• 1 tbsp Ice cold water
• 2 cups rice (for pressing crust while
baking, avoid bulging due to heat )
For the Filling:
• 5 pieces Fresh button mushrooms, sliced
• 1 clove Garlic, finely chopped
• 1/2 Onion, diced
• 20 gms Carrot, diced
• 110 gms Chicken meat, diced
• 15 gms Butter
• 1/4 tsp Salt
• A pinch of Sugar
• Sprinkle of black pepper
• 2 tbsp Green peas
• 100 ml Double cream
• 1 Egg
• 2 slices Cheddar cheese, cut into small pieces
• A few pieces of basil leaves (optional)
Place flour, butter and salt and combine until fine crumbs are formed. Add ice water to this dough. Why ice water? Because it stops the butter from melting. Teeny bits of butter in pastry = flaky pastry!
Once a ball forms, take it out, pat into a disc, wrap in cling wrap and refrigerate for 1 hour+ (up to 2 to 3 days). Reason: This makes the butter in the dough firm up again = flaky pastry
Roll out pastry to 25 cm diameter. Press into quiche tin. With the help of a fork poke holes in the dough.
Line the tart with parchment / baking paper and fill with dry beans or rice and bake. Basically this will weigh down the pastry to stop it from puffing up and shrinking while it bakes. This process is called Blind Baking.
Bake for 1st time in a preheated 150°C - 160°C oven for 15 minutes. Remove the parchment/baking paper with beans/rice and continue baking for another 15 - 20 minutes till slightly golden brown crust. This will really ensure your quiche crust base stays nice and crisp once filled.
Baking time & temperature may vary depending on the type and accuracy of oven. You may need to adjust your oven temperature accordingly.
Melt butter in a pan. Add garlic, onions and sauté for five minutes. Add chicken, green peas, carrots and mushrooms and cook. Season with salt, pepper and sugar. Cook till all the water has almost dried up. Turn off the gas and set aside.
In a cup, mix cream and egg and whisk well. Add cooked vegetable to the tart. Add cheese cubes and basil leaves (optional).
Bake in a preheated 150°C - 160°C oven for 30 - 35 minutes or till golden brown on top. Baking time & temperature may vary depending on the type and accuracy of oven. You may need to adjust your oven temperature accordingly.