Today we show you how to prepare a delicious chicken and mushroom quiche. It has a delicious and crispy shortcrust pastry base and a very juicy and tasty filling made with leek, mushrooms, eggs, cream, cheese and chicken.
You can prepare with this recipe a large chicken and mushroom quiche to share or as I have done this time, make them individual, I have used tartlet molds. In this way it can be served as a main dish, but you can also make it in smaller molds and serve as an appetizer. How you like it the most!
The best thing is that you can leave it ready and just heat it up a bit before serving or serve it at room temperature.
Chicken and mushroom quiche
Table of Contents
- 1 sheet of shortcrust pastry
- 2 leeks
- 1 chicken breast
- 250 gr of mushrooms
- 3 eggs
- 200 ml of liquid cream (you can lighten the preparation using cream for cooking or evaporated milk)
- A piece of cheese
- Black pepper
- Extra virgin olive oil
How to make a chicken and mushroom quiche
We put in the pan a little extra virgin olive oil and poach the leek that we have cleaned by cutting the ends and the outer leaves. When the leek begins to brown, add the sliced mushrooms. Sauté for a few minutes and add the chicken cut into very small pieces and seasoned. When the chicken is cooked, remove from the heat and reserve.
We extend the shortcrust pastry and put it on a quiche mold or the molds that we have selected. Bake, preheated oven, at 180º C about 8 or 10 minutes.
In a large bowl, beat the eggs, cream and cheese that are grated. Add the chicken and mix. We remove the shortcrust from the oven, pour the mixture and bake for 20 or 25 minutes at 180º C. And we already have our exquisite Chicken and Mushroom Quiche ready.