Quiche with chicken and mushrooms is an open pie filled with aspic filling, which consists of a chicken-mushroom mixture. There are several cooking options for this dish, but the most popular ones are definitely worth your attention. The birthplace of this cake is France, but over several centuries it has become popular throughout the world.

Classic simple recipe

For the test you will need:

  • soft butter - 50 g;
  • egg - 1 piece;
  • ordinary cool water - 3 tbsp. l .;
  • soda - ½ tsp;
  • flour - 200 g.

 

Filling:

  • chicken fillet - 300 g;
  • mushrooms (you can take mushrooms) - 300 g;
  • half onion;
  • salt, pepper and nutmeg are added to taste.

To fill:

  • 20% cream - 170 ml;
  • eggs - 2 pcs.;
  • cheese - 150 g.

Step by step cooking:

  1. Of the listed products, the dough is kneaded. After, it is transferred to the package and sent for 30 to 40 minutes in the refrigerator.
  2. Then the cooled base is rolled and transferred to a baking dish with high sides. At the base of the quiche, bumps also form.
  3. Chicken fillet is cut into small pieces and sautéed in a pan for 7 minutes. Then mushrooms are added to the chicken, a little fried, after which the fire is reduced.
  4. The pan is closed with a lid and its contents are stewed for another 15 minutes or until all the liquid has evaporated. Then the mixture should cool.
  5. Eggs are beaten separately. Cream and grated cheese are added to them. The composition is salted, pepper, seasoned with nutmeg and beat well again.
  6. First, the filling is laid out in the prepared form from the dough, and then a creamy egg filling is poured on top of it.
  7. The cake is baked in an oven preheated to 180 degrees 35 to 40 minutes until golden brown.

With broccoli

French broccoli pie based on pre-cooked foods. They are cooked separately, since the cooking time for everyone is different.

For the filling and test you will need these products:

  • 200 g of flour;
  • 100 g butter;
  • 5 chicken eggs;
  • a pound of broccoli;
  • 500 g of chicken breast;
  • 200 g of frozen peas;
  • 2 garlic cloves;
  • 200 ml of any sour cream;
  • 2 tbsp. l mustard;
  • 1 tbsp. l salts;
  • 100 g of hard cheese;
  • some black pepper.

 

From the designated food set, 6 to 8 ready-made servings are obtained.

Cooking:

  1. Sifted flour is mixed with 2 eggs and butter, previously softened. The formed ball from the resulting test is sent for 1 hour to the refrigerator.
  2. Separately boiled chicken breast, broccoli and peas. In order to boil broccoli, it will take only 4 minutes.
  3. The dough is rolled and laid in a detachable form with high walls.
  4. Broccoli and chicken are chopped finely and mixed with peas, after which the filling is also laid out in a mold.
  5. The remaining eggs, sour cream and spices are beaten in a separate bowl, after which they are evenly poured over the entire surface of the pie.
  6. In a preheated oven, a form with the future kish is set. Bake it at a temperature of 170 degrees 40 minutes.
  7. After half the time, remove the cake from the oven and sprinkle cheese on it. Return the pastries to the oven and cook.

Cooking from puff pastry

The following ingredients will be needed:

  • 250 g of purchased puff pastry;
  • 300 g of cheese;
  • 100 ml cream
  • 3 eggs;
  • 2 onions;
  • ground black pepper;
  • butter;
  • sea ​​salt;
  • green onions;
  • mushrooms.

Cooking quiche Lorraine with chicken and mushrooms:

  1. The dough is thawed, rolled out and laid out in a pan with high sides. It will need to be pierced in several places.
  2. For the filling, green onions and leeks are cut. Cheese is grated. Mushrooms are finely chopped.
  3. The pan is warmed up and a piece of oil is sent to it. Onions are fried on it, mushrooms, pepper, salt are added.
  4. Cream with eggs is whipped separately.
  5. After that, the egg mixture and the filling are mixed. For taste, you can add Provencal herbs and spices. Everything is laid out on the dough, which immediately goes to the oven.
  6. Quiche should be baked in an oven preheated to 180 degrees for 30 to 40 minutes.

Laurent Quiche with Chicken and Mushrooms

Products for cooking:

  • 3 tbsp. l plain water;
  • 125 g butter or margarine;
  • 250 g of wheat flour;
  • 300 g of champignons;
  • salt;
  • 150 g of cheese;
  • 4 medium eggs;
  • 2 tbsp. l butter;
  • 1 onion;
  • 20 - 22% cream - 200 ml.

 

Cooking sequence:

  1. Chicken breast is pre-boiled in salted water.
  2. Chopped margarine. Sifted flour, a little salt and 1 egg are added to it. Knead the dough. Kneading it for a long time is not necessary, just roll it into a ball and put it in the refrigerator for a while.
  3. Chopped mushrooms are fried in a pan along with onions and a small amount of butter.
  4. To the prepared filling, chopped finely boiled chicken is laid out. Everything is salted and seasoned with pepper.
  5. The dough is rolled and transferred to a mold with high edges. The filling is distributed on top.
  6. Now it's up to the bucket. Grated cheese is combined with eggs, cream and all this is ground in a blender to a homogeneous mass. Salt and spices are added to taste.
  7. Pouring covered cooked cake, which immediately goes to the oven.
  8. Quiche is baked for 45 minutes at a temperature of 180 - 200 degrees.

Real French Cake Recipe

The real quiche pie with chicken and mushrooms was invented in the 16th century, when economical Germans prepared a dish from the remaining dough, which was added a little meat, mushrooms and vegetables.

The French picked up the recipe and added a little charm to it. Namely, grated cheese.


 

The structure of the test has also changed. Now its base has become sand or puff, and the cake was called French. He turned out to be much tastier than his "parent".

Modern chefs call him Kish Loren.

How to cook quiche in a slow cooker

Pie making products:

  • one chicken breast;
  • any frozen mushrooms - 450 g;
  • 150 g cheese of hard or semi-hard varieties;
  • 150 g butter;
  • 1 large egg;
  • 400 g of wheat flour;
  • 300 g of sour cream with a fat content of 20%;
  • 1 onion;
  • seasoning (preferably taken for chicken) - 2 tsp;
  • half a teaspoon of salt.

 

How to cook quiche in a slow cooker:

  1. Mix flour with egg and butter. An elastic dough is being prepared, which is immediately distributed over the multicooker bowl. A container with the formed base of the quiche is placed in the refrigerator.
  2. Fillet is removed from the chicken breast and cut into pieces.
  3. Onions are cut in half rings of medium thickness. Mushrooms are previously thawed and finely chopped. Cheese is rubbed on a coarse grater.
  4. Chicken fillet is fried over medium heat with seasoning for 7 minutes.
  5. While the chicken is cooking, the mushrooms are fried separately.
  6. After that, onions are added to them, and the filling is stewed for another 5 minutes. At the end of the process, sour cream, spices are added to the other ingredients, and the fire is turned off.
  7. Now the filling is laid out in a bowl with the dough. First chicken is distributed, and then mushrooms with onions and sour cream.
  8. The lid closes and the “Baking” mode is set. The cake is cooked for 40 minutes, after which the lid opens and cheese is poured onto the filling. Kish is cooked for another 10 minutes.
  9. At the end of cooking, leave the cake in a slow cooker until completely cooled.

The calorie content of the above recipes

For every hundred grams of product you have:

  • 9.21 g of protein is 13% of the daily norm;
  • 20.88 g of fat - 28%;
  • carbohydrates contains 19.52 g, which is 7% of the daily norm.

The total calorie content of classic quiche is within 306 Kcal. But it is worth considering that these indicators are conditional, since in each dish the quantity of products and their contents may differ.

According to similar recipes, you can cook your own options of quiche with chicken and mushrooms. Some housewives advise trying to add smoked meats or fish fillet to the pie. But cheese and egg-cream filling always remain the necessary ingredients. This is the basis of classic French pastries.

Similar:More from the author: