Chicken Quiche Recipe | How to Make Chicken And Mushroom Quiche | Easy Savory Pie | By Tarika Singh

By Get Curried · 75 min

Ingredients

Instructions

1. Make the crust: pulse flour, salt and cold cubed butter in a food processor until it looks like wet sand.
2. With the processor still pulsing, add ice-cold water through the feed tube until the mixture clumps.
3. Tip onto a board, gently press into a disc, wrap tightly in cling film and chill at least 1 hour (or about 15 minutes in the freezer).
4. Rest the pastry briefly, then roll it between two sheets of parchment into a round about 11 inches wide.
5. Peel off the top parchment, flip the pastry into the tart pan, remove the remaining parchment and press the crust into the dish. Trim the edges.
6. Line the crust with parchment, fill with baking beans and blind bake at 200°C for about 20 minutes.
7. Remove the parchment and beans, bake 3-5 minutes more, then brush the crust lightly with egg wash and chill for about 3 minutes.
8. Make the filling: heat garlic oil in a pan, add chilli flakes and chopped leek and cook a couple of minutes.
9. Add the chopped mushrooms and cook until their water has released and fully evaporated. Season with salt, then stir in the shredded chicken.
10. Whisk the cream and two eggs gently in a bowl, season generously with pepper, salt to taste and chilli flakes.
11. Layer the mushroom and chicken mixture in the crust, then top with freshly grated parmesan, then pour over the custard.
12. Lower the oven to 180°C and bake the quiche for about 20-25 minutes until set.

Summarized from Get Curried's video. Watch it for the details.

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