Quiche with chicken and mushrooms

This hearty quiche with chicken and mushrooms, crispy dough, delicate creamy filling and an appetizing cheese crust is good both hot and cold.

• Recipe author: Yulia Magay
• After preparation, you will receive 4 servings
• Total recipe preparation time: 160 minutes

Ingredients

• Flour 125 g
• Salt ¼ tsp spoons
• Butter 85 g
• Water 1-2 tbsp. spoons
• Champignons 5-7 pieces
• Carrots ½ piece
• Chicken fillet 150 g
• Garlic 1 clove
• Onions ½ pieces
• 1 tbsp butter spoon
• Salt to taste
• Ground black pepper to taste
• Cream with 33% fat content 100 ml
• Egg 1 piece
• Hard cheese 50 g
• Frozen green peas 2-3 tbsp. spoons

Cooking method

• Sift flour and mix with salt. Use a fork to grind the butter and flour into crumbs.

• Add ice water, knead soft dough. Roll it into a ball, wrap with cling film and refrigerate for 30-40 minutes.

• Roll out the dough into a thin layer and place in a round dish 22-25 cm in diameter. Press against the sides and bottom of the mold, cut off the uneven edges.

• Puncture the cake several times with a fork. Put the mold in the refrigerator for another 30 minutes.

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• Preheat oven to 160 ° C. Put a sheet of parchment paper on top of the dough, sprinkle dry rice or peas on it so that it completely covers the crust.

  The load is needed so that the base does not lose its shape during baking.

• Bake the crust for 15 minutes in a preheated oven, then remove the weighted paper. Cook the base for another 15-20 minutes.

• Cut the mushrooms into thin slices, and the carrots and chicken fillets into small cubes. Finely chop the garlic and onion.

• Heat the butter in a skillet. Saute the onions for 2-3 minutes, add the chicken and cook for 3-4 minutes more.

• Add mushrooms, carrots and garlic, cook for 5 minutes. Season the filling with salt and pepper to taste.

  If desired, add peas to the filling with the mushrooms.

• Place the filling on top of the crust. Beat the cream with a fork, egg and a pinch of salt until smooth. Grate the cheese on a coarse grater.

• Pour the egg mixture over the filling. Sprinkle cheese on the pie. Bake the quiche for 30-40 minutes until golden brown.

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