You can prepare French pie Quiche with chicken and mushrooms for any holiday table. This is very tasty, as the pie combines a shortbread or puff pastry base along with a flavorful filling baked in cream.
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Initially, such a pie began to be prepared in Lorraine, which is located in France. This is a very hearty dish, from which the aromas of French cuisine emanate. Now there are a lot of recipes for a pie called quiche. They come with different fillings and bases. Quiche with chicken and mushrooms can be made from puff pastry, but this article will describe a recipe for making a pie from homemade shortcrust pastry. The recipe that uses puff pastry is no different from the one described below. In addition, it is easier to buy puff pastry in a store than to make shortbread yourself. When preparing this dish with puff pastry, you can count on no worse results. It is necessary to prepare in the same cooking sequence, with the exception of the stages in which the technology for preparing the dough is described. Puff pastry for pie should be rolled out very thin.
The recipe for Quiche Lauren with chicken and mushrooms includes 3 main stages (presented below with photos): selection of ingredients, preparation of products for baking and baking itself. All these stages will be considered separately.
Ingredient Selection
All ingredients for preparing Quiche pie stuffed with chicken and mushrooms can be divided into 3 subcategories:
- for preparing dough;
- for preparing the filling;
- for preparing the filling.
What products are needed to prepare the dough:
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- 2 cups flour (this is approximately 250 g);
- 3/4 stick of butter;
- one egg;
- a little salt.
What products are needed to prepare the filling:
- 1 onion;
- 0.3 kg chicken fillet;
- 0.3 kg champignons;
- vegetable oil for frying;
- a little salt and pepper.
What products are needed to prepare the filling:
- 0.3 liters of low-fat (or medium fat) cream;
- two chicken eggs.
All ingredients for preparing an open pie Quiche Lauren with chicken and mushrooms should be prepared in advance, even before starting the cooking process.
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Chopped puff pastry recipe:
Place butter (preferably salted) in the freezer. Take out and grate 100 grams.
You can simply cut it into pieces, add flour and start rubbing it with your hands. It’s like rubbing butter into flour, then layers will appear.
in between add 1 egg and a couple of tablespoons of ice water. Place the water in the freezer for half an hour before cooking.
Thus, knead the dough into a ball and put it in the refrigerator, covering the plate with a towel.
The dough should not crumble. Must be plastic. If it crumbles, add a little more water.
Preparing food for baking
The first step should be preparing the dough, since after kneading it needs to sit in the refrigerator for half an hour. To prepare the dough, mix slightly softened butter with flour. It is advisable to sift it first. Use your hands to grind the flour and butter into crumbly, greasy crumbs. You should not try to do this with a spoon or mixer. After the dry mass has acquired a homogeneous consistency, you need to beat an egg into it and finish the process of kneading the dough with your hands.
If salt is added to the dough, it should be mixed into the flour at the very beginning of kneading.
Cover the dough with film and place in the refrigerator for half an hour. The film will protect the surface of the dough from weathering.
The second step in preparing the quiche is preparing the chicken and mushrooms. The filling should be put into the pie in a ready-made form. Therefore, chicken fillet should be boiled.
To prepare mushrooms, peel and finely chop one onion, and then fry it in vegetable oil. Cut the mushrooms into slices and add to the onion fry.
When the mushrooms are ready, add the chicken fillet cut into pieces into the pan. Season the filling with salt and pepper and remove from heat when ready.
The third step is preparing the filling. Using a mixer, mix cream and eggs.
They should form a homogeneous mass.
Do not whip cream until foam forms. They should remain liquid.
The fourth step in preparing the mushroom quiche pie is preparing the baking dish. You can take either a round split or any rectangular shape. It must be covered with parchment paper. Moreover, it is advisable to grease the paper and sides of the mold with vegetable oil. After this, place the rolled out dough on the bottom of the mold.
In addition to the fact that it should completely cover the bottom of the mold, create small sides with your hands. The height of the sides should be at least 3 cm so that the filling does not leak out of the pie.
When the dough is distributed over the surface of the mold, you need to pierce it in several places with a fork to avoid swelling.
French cuisine (Lorraine) – Quiche with chicken
We prepared it, photographed it and ate it in order to clearly and simply describe to you the recipe for Adjarian khachapuri with step-by-step photos, answering in detail the question: how to prepare classic chicken quiche at home.
The cuisine of the territory, which is located in the center of Europe and which has changed hands more than once throughout its history, perhaps cannot be called “national”: it will naturally intertwine the culinary traditions of different peoples. This is exactly what happened with the cuisine of Lorraine, the northeastern province of modern France... . It was part of the Holy Roman Empire, then belonged to the French crown, in the 19th century the Lorraine lands became part of Germany, and after World War I they again became a province of France. Moreover, even today the ethnic composition of the inhabitants of Lorraine is heterogeneous: many ethnic groups coexist on its territory, and residents of the northern regions prefer to speak German.
It is not surprising that the Germans and the French are still arguing over the authorship of the recipe for one of the most famous dishes of French cuisine, quiche Laurent. The name itself has German roots: Lothringer Kuchen literally translates from German as “Lorraine pie.” However, the French variation became known to the whole world, more melodic - quiche lorraine. Initially, practical Germans used heavy dough kneaded to bake bread, but it was thanks to the French that the recipe changed and the cake became unusually tender.
In fairness, it is worth noting that as such, the quiche Laurent pie is prepared with a filling of bacon and onions (sometimes spinach). However, as often happens, the culinary journey of the recipe across France modified it: housewives began to make meat, chicken, mushroom, and vegetable fillings, and the “Lorraine pie” lost its regional identity and began to be called simply “quiche.” The only things that remain unchanged are the airy shortbread puff pastry, the delicious filling of cream, eggs and cheese and, let’s say, the purpose of the pie - it’s not a dessert, but an appetizer, and sometimes a full-fledged second course - as, for example, in our case, because we will be cooking chicken quiche pie.
In fairness, it is worth noting that as such, the quiche Laurent pie is prepared with a filling of bacon and onions (sometimes spinach). However, as often happens, the culinary journey of the recipe across France modified it: housewives began to make meat, chicken, mushroom, and vegetable fillings, and the “Lorraine pie” lost its regional identity and began to be called simply “quiche.” The only things that remain unchanged are the airy shortbread puff pastry, the delicious filling of cream, eggs and cheese and, let’s say, the purpose of the pie - it’s not a dessert, but an appetizer, and sometimes a full-fledged second course - as, for example, in our case, because we will be cooking chicken quiche pie.
| Ingredients ( mold diameter 26 cm): | |||
| for test: | For filling: | ||
| Flour - 250 gr. | Chicken fillet - 500 gr. | ||
| Butter - 125 gr. | Leek - 150 gr. | ||
| Egg | Pepper, Salt, Oil for frying | ||
| A pinch of salt | for filling: | ||
| Ice water - 50 ml | Cream (15%) – 250 ml | ||
| 250 gr. dry beans | Cheese (Gruyère or Gouda) - 150 gr. | ||
| Eggs - 2 pcs. | |||
| Pepper, salt, ground nutmeg | |||
We will need from the utensils:
| Round baking dish | Pan | Oven |
| Large grater | Baking paper |
In fact, chicken quiche is quite easy to prepare. Well, good luck... and let's go :)
| Step 1 Cut the butter into large pieces. In order for the butter to cut better, it must be cold. | Cut the butter into pieces |
| Step 2 Add flour and a pinch of salt, chop everything together with a knife, then with your hands, rubbing the mass between your fingers, grind it into crumbs. This is easy to do by hand, but you can use a blender (pulse mode). | |
| Step 3 Lightly beat the egg with a fork or whisk and add to the butter crumbs. Knead the dough; the result should be a homogeneous ball. If the mass does not become elastic and continues to crumble, you can add no more than 50 ml of very cold water. | Knead the dough |
| Using your hands, spread the dough into the pan | Step 4 Place the dough in the mold, making sides, and put it in the refrigerator for 30 minutes. The dough can be rolled out, but it is more convenient to lay it out with your hands, in small portions, distributing it evenly throughout the entire form. |
| Step 5 Wash the chicken fillet, dry it, and chop it finely. | Slicing chicken fillet |
| Cutting onions | Step 6 Cut the leek stalk into rings. You can use regular onions to prepare the filling, but with leeks the pie will be more tender. |
| Step 7 Fry the onion for 5 minutes until soft. | Fry |
| Place the chicken in a frying pan and simmer | Step 8 Place the chicken pieces in a greased frying pan, lightly salt and simmer for 15 minutes. |
| Preheat the oven to 200 degrees. We take the dough out of the refrigerator, put baking paper on it, pour in the dry beans and bake the dough together with the beans in the oven for 10 minutes. The meaning of this manipulation is as follows: if you put the filling on raw dough, it will remain raw and will not have time to bake. Our task is to let the dough dry a little in the oven, and so that it does not rise and lose its basket shape, we will use beans. | Pour the beans onto the dough, lined with paper |
| Grate the cheese | Step 10 Coarsely grate the cheese. |
| Step 11 Cool the dough basket a little, spread some of the cheese evenly on the bottom. | Cool the dough form |
| Lay out the filling | Step 12 Mix the chicken with onions, put it in a basket, and “compact” it a little. |
| Step 13 Prepare the filling mixture: lightly beat the eggs with a fork, add cream, salt, nutmeg (on the tip of a knife), mix with a whisk until smooth. Add the remaining cheese to the mixture, mix again and pour over the pie. There are other filling options: it is suggested to sprinkle the cheese on top of the mixture or, by cutting it into cubes, place them on the filling and only then pour in the creamy mixture. However, in the first case, the cheese may simply “drown” in the cream, and in the second, it will be distributed unevenly. | Fill with liquid mixture |
| Time to enjoy some hot pie! |
Good afternoon
Today I want to share with you a recipe for mushroom pie, namely mushroom quiche.
Not long ago I wrote a recipe about quiche with fish. If you remember, I already said that quiche is a pie originally from France. It is an open pie with filling. The dough for making quiche is standard (egg, butter and flour), as is the filling (sour cream, milk, eggs and cheese), but the filling can be very different.
My family loves both vegetable and meat quiches, but mushroom quiche in particular, so the other day I made our favorite mushroom quiche again and today my recipe will be dedicated to it. —
The quiche is not only tender, but also very tasty and satisfying. And how fragrant and appetizing it is... -
— Quiche takes time, but not much (compared to other baked goods). It is mainly used to prepare the filling, since the quiche dough is made one, two, three times...
I always make the dough for the quiche first, and only then the filling, since the finished dough still needs to “rest” in the refrigerator.
To prepare the dough we need butter at room temperature. —
— Add 1 egg to it (the remaining 2 will go into the filling for the pie). —
Gently mix the egg and butter and gradually add the sifted flour so that we get a tender and soft dough.
I would like to note right away that this dough should not be tough, it should be tender and elastic. —
— For convenience, I immediately send the dough into a pre-greased mold, and then put the dough in the refrigerator for 15 minutes so that it can rest and harden a little. —
— While the dough is resting, you need to prepare the filling. As a filling, I took onions, which I peeled... -
- ... and chopped it finely. —
— In the original recipe, the onion is cut large, into half rings, but in our family they don’t really like onions, so I cut it finely and added not 4 onions to the filling, but only 2. It all depends on taste, so I advise you to experiment based on your preferences .
Chopped onions need to be fried in butter until tender, then they will have a beautiful golden hue (I saw an advice on TV and have been doing this ever since).
While the onions are frying, you need to wash...
- ... and cut the mushrooms. —
— I cut the mushrooms coarsely, since it is still a mushroom quiche. Champignons are perfect as a filling, as are chanterelles (unfortunately, it’s not the season now, so I replaced them with champignons). I don’t recommend using other mushrooms; the taste and texture of the pie will not be the same (I made it with porcini mushrooms and I was disappointed).
Add the chopped mushrooms to the onions and continue to fry them until tender. As soon as the filling, namely mushrooms and onions, is ready, you need to let it cool (you cannot put hot filling in the pie!) and place it on the base. —
— As a filling, I took cheese grated on a coarse grater... —
- … chicken eggs… -
- ... and sour cream. —
“I understand that many people don’t add seasonings, but I can’t live without them anymore, I’m so used to it, so I also added a chopped mushroom cube to the filling, since it gives the pie exactly that mushroom aroma that champignons lack and which is so wonderful.” give away" to the chanterelles. —
— Thanks to sour cream and a large amount of cheese, the filling turned out thick, just the way I like it.
Pour the filling onto the mushrooms, completely covering the surface of the mushrooms... -
- ... and place the pie in an oven preheated to 180-200C for 20-30 minutes.
That's all, after the allotted time our delicious, satisfying, appetizing, tender and aromatic pie is ready... -
— I hope my recipe will be useful to you!
Thank you for your attention and see you again!
Cooking time:
PT00H40M 40 min.
Approximate cost of a serving:
50 rubles.
You can prepare French pie Quiche with chicken and mushrooms for any holiday table. This is very tasty, as the pie combines a shortbread or puff pastry base along with a flavorful filling baked in cream.
Initially, such a pie began to be prepared in Lorraine, which is located in France. This is a very hearty dish, from which the aromas of French cuisine emanate. Now there are a lot of recipes for a pie called quiche. They come with different fillings and bases. Quiche with chicken and mushrooms can be made from puff pastry, but this article will describe a recipe for making a pie from homemade shortcrust pastry. The recipe that uses puff pastry is no different from the one described below. In addition, it is easier to buy puff pastry in a store than to make shortbread yourself. When preparing this dish with puff pastry, you can count on no worse results. It is necessary to prepare in the same cooking sequence, with the exception of the stages in which the technology for preparing the dough is described. Puff pastry for pie should be rolled out very thin.
The recipe for Quiche Lauren with chicken and mushrooms includes 3 main stages (presented below with photos): selection of ingredients, preparation of products for baking and baking itself. All these stages will be considered separately.
Baking
Place the crust without filling in the oven for 10 minutes at 200°C. Then put the filling on the crust, pour in whipped cream and bake for 25 minutes without changing the temperature.
According to the recipe, quiche Laurent with chicken and mushrooms should be left to cool in the pan.
Remove and cut once it has cooled down, since when hot it is so fragile that it is almost impossible to remove it from the mold without damage.
Quiche Lauren – bake
In the meantime, the dough has already cooled and we take it out and carefully roll it out
In the kitchen, I adhere to the principle of simplification in everything, so I usually do not roll out the puff pastry (since it tends to tear), but simply put the dough in a mold (previously greased with butter and sprinkled with flour) and level the dough already there with my fingers. Note! The dough should be quite thick, without holes, otherwise the cream will leak out. But even if such an embarrassment happens (it happened to me), it’s okay. Let the cake cool, it will harden and everything will be ok.
You should have a dough with high sides. The mold should be glass or ceramic; silicone is not suitable for this purpose.
Prick the rolled out dough with a fork so that it does not rise. Place a sheet of baking paper on top of it and add a load.
I usually use lentils or other large grains as a load for baking. Somewhere they sell special balls, but I have never been interested in this, and this option suits me.
Place the pan with the dough in the preheated oven and bake for 15 minutes at 180 degrees.
Meanwhile, break 2 eggs into a bowl, add cream and beat well with a whisk. Add salt and pepper to taste.
Chicken quiche - final stage
After 15 minutes, take out the mold with the future cake and remove the load. Bake in the oven for another 10 minutes. Please note that our ovens may vary and you should check the condition of the dough.
If it is very golden in color and starts to burn, remove it and reduce the temperature.
Sprinkle the mold with the dough with cheese, lay out the breast, tomatoes and peppers, pour cream and eggs and top it with cheese again.
When you bake French Quiche Lauren, you can't have too much cheese. In my opinion, there is never too much cheese in baked goods :)
Place the chicken pie in the oven for another 15-20 minutes at 200 degrees.
Look at the Quiche when you bake it for the first time. If your pie dough is well baked, then you just need to bake the ready-made ingredients. When the cheese on top becomes golden, you can remove it.
Chicken quiche is an excellent option as a second course, cold or hot appetizer, it is juicy, healthy, it can be given to children, for them you can replace the filling with healthy vegetables and fish.
The fattest and most high-calorie quiche is Quiche Lauren with bacon and fried onions. Delicious of course, but difficult)
The most tender Quiche Lauren - with salmon or trout. I also add greens there, and it turns out very tasty, light and magical.
Kish Lauren with broccoli and other vegetables is suitable for children - in such a clever form you can push any vegetables that they don’t want to eat just like that.
Dietary - this is, of course, with chicken breast.
As I said, the field for experimenting with Quiche pie is huge. You can make it with tuna or potatoes, and also giblets (chicken hearts + liver), you can make it sweet, but that’s another story.
The beauty of this pie is that it is very tasty both cold and hot. It is easy to cut, you can take it with you on the road, to work, even one piece is a very satisfying snack. I would eat quiche every day, I really like it.
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Quiche Laurent (or Laurent pie) is an open-faced snack pie. Like any everyday food, quiche does not require special preparation conditions or a long, complex set of ingredients. In classic recipes, the base of this French pie is always made from chopped dough. It becomes crispy and even very tasty on its own.
Various combinations of products can be used as filling. The most popular filling for quiche is chicken with mushrooms. Having prepared and placed the filling on the dough, it is filled with a special creamy-egg mixture, which is always prepared the same way, regardless of the filling itself. In the oven, the filling thickens and forms something akin to an omelet or soufflé.
Having tried quiche, you will once again be convinced that the French are masters not only in gourmet cooking. Even simple home-cooked food turns out to be incredibly tasty. Filled with chicken and mushrooms, the Laurentian pie is delicate in flavor and its aroma is sure to tempt you for an extra bite.
