Chicken And Mushroom Quiche Recipes

CHICKEN AND MUSHROOM QUICHE

Steps:

• Roll out pastry and line a 9" pie dish. Trim the edges and reserve the trimming for the pie topping.
• Pre-heat oven to 200°C / 400°F
• If using raw chicken, place in a pan of cold water, season with salt to taste and bring to the boil.
• Once the chicken reaches boiling point, remove from the heat and allow to stand and cool while you fry the onions and mushrooms.
• Fry chopped onions gently in 2 tablespoons sunflower oil until translucent. Do not allow to brown.
• Add chopped mushrooms and continue to fry gently until all moisture has evapourated.
• Shred the chicken and mix with the onions and mushrooms.
• Break one large egg into a measuring up and add 100 ml cream. Top up with milk until you have 1 cup of liquid.
• Add 1 teaspoon cornflour. Season with salt and freshly ground black pepper to taste. Mix thoroughly to combine the egg with the milk and cream and to remove any lumps.
• Place the chicken in the prepared pastry case and pour over the egg and milk mixture. Reserve 1 tablespoon of the milk mixture to egg wash the quiche before baking.
• Make a lattice on top of the quiche with the pastry trimmings.
• Brush with the reserved milk mixture.
• Place in a pre-heated oven for 25 minutes until the pastry is golden.
• Remove from the oven and either serve hot with mashed potatoes and peas or allow to cool and serve slices of the quiche with a side salad.

CRUSTLESS CHICKEN QUICHE

Steps:

• In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. In a large bowl, combine eggs and cream. Stir in the chicken, cheese, bacon and onion mixture. Pour into a greased 9-in. deep-dish pie plate., Bake at 375° for 35-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

CHICKEN AND MUSHROOM QUICHE

Steps:

• Set oven to 425 degrees.
• Line two 9-inch quiche dishes or pie plates with prepared pastry; prick the bottoms well with a fork.
• Bake for 6-8 minutes.
• Reduce oven temperature to 350 degrees.
• Cool the crusts on a wire rack.
• In a small frypan, saute the onion and garlic until tender (about 3 minutes).
• In a bowl, combine the sauteed onions and garlic with grated cheese, bacon, mushrooms and cooked chicken; toss gently.
• Divide the mixture in half and spoon into the baked and cooled pie crust.
• In a bowl, combine/whisk the eggs, whipping cream, salt, pepper and dry mustard powder; whisk well until combined.
• Pour half of the cream/egg mixture over the veggies.
• Bake on lowest oven rack for 30 minutes, or until set.

CHICKEN, SPINACH AND MUSHROOM QUICHE

Steps:

• Preheat oven to 325 degree
• Place onions in saucepan, top with chicken and basil and cover with white wine, lemon juice, and chicken broth
• Bring to boil, reduce heat and poach 12 minutes
• Remove chicken from pan, allow to cool and dice
• Beat eggs and milk together
• Spread chicken, cheese, msuhrooms, and spinach in pie shell
• Pour egg mixture into pie shell
• Bake for 20 minutes (until top is golden and center is set)

CHICKEN BACON MUSHROOM QUICHE RECIPE - (4.7/5)

Steps:

• If using dried mushrooms, soften them by covering them with boiling water in a heat-proof bowl for about 30 minutes. Drain well. Preheat the oven to 375°F (190ºC). Grease a casserole dish or glass baking dish with coconut oil. I used a 10-inch round casserole. If you use a smaller one, you may have to bump up the baking time a few minutes since the quiche will be thicker. In a large skillet over medium heat, render and brown the bacon. Add the leftover chicken, mushrooms and sage to the pan and cook for a few minutes, making sure there is no moisture left from the mushrooms (if not, your quiche will be soggy). Dump this mixture into the greased casserole dish, and set aside. Crack the eggs into a medium bowl. Add the coconut milk, sea salt and pepper. Whisk to combine. Pour the egg mixture into the casserole dish. Bake the quiche for about 30 minutes or until the center is set and not jiggly. OPTIONS: Instead of dried mushrooms, use about 2 cups of sliced fresh mushrooms, any kind. Be sure to fry them down before you use them so they don't add a lot of moisture to the quiche. Don't have any chicken? Use any leftover meat you'd like or just go meatless. If you don't add meat, I recommend adding a veggie in its place. Don't like coconut milk? Use another nut milk of choice (homemade almond milk is great...I would make it extra thick by cutting the water down to 3 cups instead of 4). Double the ingredients and make a mega-sized quiche for the week ahead.

CHEESY CHICKEN AND MUSHROOM BAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish lightly.
• Sprinkle salt and pepper on chicken. Heat butter in a pan over medium-high heat. Add chicken and brown on all sides, 5 to 7 minutes. Remove chicken and place in the prepared baking dish.
• Stir mushrooms, onion, garlic, and flour into the remaining butter in the saucepan and saute over medium-high heat until softened, about 5 minutes. Add chicken broth and bring to a boil while scraping the "good stuff" off of the bottom of the saucepan, letting it add to the flavor. Cook until thickened to your liking; drizzle over chicken.
• Bake in the preheated oven for 30 minutes. Sprinkle with Parmesan cheese, mozzarella cheese, and scallions. Continue to bake until chicken is no longer pink in the center and cheese is melted, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

MUSHROOM CHICKEN QUICHE

Steps:

• Mix rice, 2 of the egg whites and 1/4 tsp. of the rosemary. Press mixture onto bottom and up side of lightly greased 10-inch quiche dish or pie plate to form crust. Bake at 350°F for 10 minutes. Mix VELVEETA and milk in medium saucepan; cook on low heat until smooth, stirring frequently. Add remaining 3 egg whites and remaining ingredients; mix until well blended. Pour into crust.
• Bake at 350°F for 35 to 40 minutes or until filling is set. Garnish with fresh rosemary.