This Mushroom and Chicken Quiche is a golden, savory bake that works beautifully for a relaxed weeknight dinner or a weekend brunch. Buttery puff pastry holds sauteed chicken and mushrooms under a rich egg, cream and cheese custard that sets up tender and delicious. For more easy chicken dinners, try our Citrus-Baked Chicken Breast Parcels and our Crispy Baked Chicken Balls.
Ingredients
- For the filling: 200 g (7 oz) chicken breast, sauteed with favorite spices
- 200 g (7 oz) fresh mushrooms, sauteed
- 1 sheet ready puff pastry (yeast-free)
- For the custard: 2 eggs
- 200 ml (3/4 cup) cream
- 100 g (1 cup) grated cheese
Instructions
- Line a tart pan with the puff pastry, forming sides. Prick all over with a fork so it does not puff.
- Spread in the chicken and mushrooms; pour over the egg-cream-cheese custard.
- Bake at 180C (350F) for about 30 minutes until set and golden.
Tips
- Saute the mushrooms until their liquid has evaporated, so the quiche stays firm rather than soggy.
- Let the quiche rest for 10 minutes before slicing for clean, neat pieces.
- For egg and dairy basics, see Allrecipes, and for food safety guidance, visit USDA.
Nutrition: per 100 g: 133 kcal, protein 13.4 g, fat 5.9 g, carbs 4.4 g