Chicken & Mushroom Quiche 🍗🍄 a French Pie That Will Win Everyone Over!

Today we’re making the famous French Chicken & Mushroom Quiche. 🥧 Crispy crust, juicy chicken, tender mushrooms, and a creamy cheesy filling — this quiche is unforgettable!

You can watch the full recipe video here 👉https://youtu.be/U9wTJde7f0M

Dough:

Butter — 8½ tbsp (120 g)

Flour — 2 cups (250 g)

Egg — 1

Sour cream — 3½ tbsp (50 g) (you can replace sour cream with Greek yogurt or heavy cream)

Filling:

Сhicken thigh or drumstick fillet — 1.1 lb (500 g)

Mushrooms — 10½ oz (300 g)

Onion — 1 medium

Cream — 1½ cups (350 g / ~12 fl oz)

Eggs — 2

Hard cheese — 7 oz (200 g)

Salt and pepper — to taste

Oil for frying — 1–2 tbsp

Let’s make the dough!

Cut the butter into cubes.

Sift the flour into the same bowl with the cubed butter.

Rub the butter and flour together until fine crumbs form.

Add the egg and sour cream (you can replace sour cream with Greek yogurt or heavy cream — both work great!).

Knead the dough.

Form a ball, like in the photo.

Wrap it in plastic wrap and refrigerate for 30 minutes.

Let’s start the filling!

Finely chop the onion and fry it till golden brown

Chop the mushrooms finely — we’re using button mushrooms — and fry until golden in a small amount of oil.

Pro tip: Keep the pan from being too crowded, so the mushrooms get that nice golden color!

Cut the chicken into small cubes.

Finely chop the parsley and dill. If you want to add them, of course

Place the sautéed onions, sautéed mushrooms, diced chicken, chopped parsley, salt, and black pepper into a bowl and mix well.

Let’s make the pie custard!

Grate the cheese on a coarse grater if it’s not already grated.

In a deep bowl, pour in the cream, add the grated cheese and eggs.

Optionally, add some parsley.

Mix everything well and set aside for now.

Roll out the dough. Try to roll it into a circle slightly larger than your baking dish — we need extra for the edges!

Prepare the pie dish — grease it with a small amount of sunflower oil and spread it evenly using a paper towel.

You can also use strips of parchment paper (see photo) to make sure the pie comes out easily — you can lift it by the strips

Place the dough in the pan, spread it evenly, and trim the excess edges (we do this using a rolling pin)

Add the filling

Pour the custard over the filling.

Place the pie in the oven and bake at 356°F (180°C) on top and bottom heat for about 30 minutes.

Enjoy your meal!

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