Chicken and mushroom quiche

 recipes

Don’t you just love different kinds of quiches offered at fancy cafes? Be it veg or non-veg, quiche just melts in your mouth. Quiche actually originated in Germany and the word ‘quiche’ is from the German ‘Kuchen’, meaning cake. So, this week, You! has collaborated with Lal Majid, the chocolatier extraordinaire, of Lal’s Patisserie who shares her special recipe of  ‘Chicken & mushroom quiche’. Try it out and make your teatime all the more yummy. Bon appetite!

I N G R E D I E N T S

For short crust pastry

Flour   500 gms

Butter 300 gms

Eggs   2

Salt    11/2 tsp

For the filling

Chicken         20-25 gms

Mushrooms     50 gms

Cream 200 gms

Cheese          1/2 cup

Egg yolks       2

Ginger garlic paste    1 tsp

Salt    1 tsp

Black Pepper  a pinch

Water  1/2 cup

First of all, preheat the oven to 180 ¼C

          Mix flour, butter and salt in electric stand mixer and beat till it becomes lumpy.

          Add eggs one by one until all the ingredients are mixed. Your short crust pastry is ready.

          Now roll the pastry with a rolling pin and then put it in a baking pan. And keep it aside.

          In a saucepan, add salt, pepper, chicken, and half a glass of water. Add ginger garlic paste. Boil until chicken is cooked.

          Add diced mushrooms, egg yolks and cream. Mix well

          In the baking pan, pour the cream mixture over the crust.

          Sprinkle the top with cheese and put it in the oven for baking.

          Bake at 180 C for 25-30 minutes, or until golden brown.

          Serve it hot or cold. Enjoy!

For short crust pastry

Flour   500 gms

Butter 300 gms

Eggs   2

Salt    11/2 tsp

For the filling

Chicken         20-25 gms

Mushrooms     50 gms

Cream 200 gms

Cheese          1/2 cup

Egg yolks       2

Ginger garlic paste    1 tsp

Salt    1 tsp

Black Pepper  a pinch

Water  1/2 cup

M E T H O D

First of all, preheat the oven to 180 ¼C

• Mix flour, butter and salt in electric stand mixer and beat till it becomes lumpy.
• Add eggs one by one until all the ingredients are mixed. Your short crust pastry is ready.
• Now roll the pastry with a rolling pin and then put it in a baking pan. And keep it aside.
• In a saucepan, add salt, pepper, chicken, and half a glass of water. Add ginger garlic paste. Boil until chicken is cooked.
• Add diced mushrooms, egg yolks and cream. Mix well
• In the baking pan, pour the cream mixture over the crust.
• Sprinkle the top with cheese and put it in the oven for baking.
• Bake at 180 C for 25-30 minutes, or until golden brown.
• Serve it hot or cold. Enjoy!