Chicken & Mushroom Quiche

Quiche is an opened-pie with a rich compact filling with basic ingredients of eggs, cream & cheese....You may replace the chicken with tuna,salmon or any ingredient that you desire. The flavours are concentrated in the filling but at the same time it gives a very delicate, refined texture. Easy to handle & perfect for picnics, packed lunches or afternoon tea........


Pastry Ingredients:

• 1 cup plain flour, sifted
• pinch of salt
• 90 g (3 oz) butter
• 1 egg yolk, lightly beaten
• 2 tsp cold water

Method for pastry:

1. Put flour and salt into a bowl.
2. Rub the butter into the flour until it resembles breadcrumbs.
3. Mix in egg yolk, lemon juice and 2 tsp of water to a firm dough.
4. Turn pastry onto a lightly floured surface and knead lightly.
5. Leave to rest for 20 minutes.
6. Roll pastry to a circle enough to fit a 9-inch flan tin.
7. Lift the pastry onto the greased tin and press the pastry into the grooves of the tin with your fingers.
8. Blind bake in 180º C oven for 15 minutes.

Filling:

• 1 chicken breast fillet, diced into tiny pieces
• 1/2 cup of chopped onions
• 1/2 can of button mushroom, drained & chopped
• 1 1/2 cups cream
• 3 eggs
• salt, pepper
• 1/2 tsp paprika
• 2 tbsp chopped parsley
• 1 tbsp grated cheddar cheese

Method for filling:

1. Sautee the onions & mushroom in a pan.
2. Add chicken breasts and cook till done.
3. In a bowl, beat together cream & eggs.
4. Add salt, paprika, pepper, parsley, cheese and sauteed chicken. Mix well.
5. Pour the egg mixture over the baked pastry.
6. Bake in a moderately hot preheated oven for 45 minutes.
7. Cut into wedges to serve. Fantastic eaten with salad!!!