Thursday 2 September 2010

Chicken Mushroom & Onion Quiche

Quiches are super versatile you can really combine any ingredients you like with your egg mixture and make whatever combination you choose. What use to put me off in the past to making them, was the hassle of making the pastry but now with frozen pastry readily available and super cheap you really have no excuses any more.

The Quiche below is a personal favourite of mine, I like to flash fry my chicken slices and then slowly cooking my onions before I add the mushrooms, garlic, chilli & cooked chicken. I will carmelise the mixture with some brown sugar and let cool before adding it in the part cooked pastry with your egg/cream mixture.

One serving will give you 6 very heathly slices

Why not try it? 

1 packet of frozen shortcrust pastry (pastry with yeast)
2 Chicken breasts 
Selection of onions (white, sweet ,red) 
8 Button Mushrooms
2 Cloves of garlic
Devil Eye chilli (quantity varies depending on how spicy you like it)
Handful of Brown Sugar
Olive oil

10 eggs
1 tub of Cream
Grated assorted cheeses 

Cooking Utensils
Baking tin for quiche 
Tin foil
Chopping board
Sharp knife
Deep bottomed frying pan
Cheese grate
Bowl for egg/cream mixture
Egg whisk

1.    Chop chicken in small sized cubes
2.    Finely chop onions, mushrooms, garlic & chilli
3.    Beat eggs and cream together
4.    Grate cheese
Stage 1: Cook pastry base for 15 minutes
•    Make sure pastry is completed defrosted
•    Preheat oven to 200 degrees Celsius

•    Grease baking tin with butter 
•    Place pastry in baking tin and prick holes in base with for

•    Place tin foil on edges of tin so the sides will not burn and place in oven for 15 minutes
Stage 2: Chicken Mushroom & Onion sauce
•    Lightly brown all chicken on a medium heat
•    Remove chicken from heat and now cook onions on a medium to high heat for 3-4 minutes
•    Add Garlic, chilli and Mushrooms and now cook for another 3 minutes
•    Finally add the browned chicken and cook for a further 3-4 minutes until finished
•    As a final touch turn heat up high and add a handful of brown sugar to caramelize mixture
•    Leave to cool
Stage 3: Combine meat with egg mixture 

•    Drain chicken mixture so no liquid remains and place evenly in half baked baking tin

•    Pour egg/cream mixture over meat in baking tray
•    Before placing in oven place grated cheese on top
Stage 4: Cook at 200 degrees

•    Cook Quiche at 200 degrees for 30 minutes or until quiche goes golden brown

Cut into desired slices and serve with a fresh salad


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