Baked Mushroom Chicken Quiche Recipe
- Yield: 4 servings
- Servings: 4
- Prep Time: 10m
- Cook Time: 55m
- Ready In: 1:05 h
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This information is per serving.
Baked mushroom chicken Quiché recipe. Very easy and delicious pastry dough based Quiché with chicken and mushrooms baked in an oven. If you like to bake quiches, you may also like Goat’s Cheese Quiché:
Baked Goat’s Cheese Quiché Recipe
If you prefer low-calories Quiché, make it a crustless.
Makes 4 servings
Ingredients: 4 large eggs, beaten, 1 cup (250 ml) milk, 1 cup (250 ml) light whipped cream, salt and freshly ground black pepper to taste, 1/4 teaspoon ground nutmeg, 2 tablespoons unsalted butter, 1 large garlic clove, peeled and finely sliced, 1 green onion, washed finely sliced, 2 cups fresh spinach, stemmed, 1/2 cup (125 ml) crumbled goat’s cheese, 9-inch (22.5 cm) uncooked pie crust
Instructions: Preheat the oven to 400º F (200º C). In a large mixing bowl, combine beaten eggs, milk, and light whipped cream. Beat well, then season with salt, black pepper, and ground nutmeg. Stir and set aside.
In a large nonstick skillet, melt butter over medium-high heat. Add garlic, green onions and spinach. Sauté, stirring occasionally, until spinach becomes limp. Remove spinach mixture from the skillet and spoon it into the pie crust. Sprinkle with crumbled goat’s cheese. Cover with reserved egg mixture. Bake in preheated oven for 20 minutes.
Reduce heat to 325º F (160º C). Bake for futher15 minutes. Turn off the oven. Cool baked Quiché on a wire rack. Transfer cooled Quiché to a serving plate. Serve warm.
Replace spinach with 1 large, finely sliced yellow onion. Replace goat’s cheese with 3/4 cup grated Gruyère cheese.
Baked Mushroom Chicken Quiché Recipe
- 2 9-icn (22.5 cm) pastry dough
- 10 green onions, chopped
- 2-3 garlic cloves, peeled and minced
- 3 tablespoons unsalted melted butter
- 2½ cups shredded Swiss cheese
- 7 slices bacon, fried and crumbled
- 1/2 pound (240 g) fresh mushrooms, sliced
- 2 cups (500 ml) cooked chicken, chopped
- 8 eggs, beaten
- 1 cup (250 ml) whipped cream
- salt and freshly ground black pepper
Preheat the oven to 425 F (210 C).
Line 2 9-inch (22.5 cm) pie plates with prepared pastry dough. Prick the bottoms well with a frok. Bake in preheated oven for 6-8 minutes.
Reduce oven heat to 350 F (175 C). Cool baked crusts on a wire rack.
Meanwhile, in a small frying pan, heat melted butter over medium heat. Add onions and garlic and saute, stirring often, until they are tender, for about 3 minutes. Remove from the heat ans set aside.
In a large mixing bowl, combine cooked onions and garlic, grated Swiss cheese, bacon, sliced mushrooms and cooked chicken. Toss gently.
Divide chicken mixture in half and spoon into cooled pie crust.
In a small mixing bowl, combine beaten eggs, whipped cream, and seasoning. Whisk well. Pour half of egg mixture over the pie crust. Bake in preheated oven for 30 minutes or until toothpick inserted in the center of quiche comes out clean.