CHICKEN AND MUSHROOM QUICHE
When you want a quick and easy supper, but don't know what to make, this chicken and mushroom quiche is the answer. The filling is made with only 3 main ingredients and you can even use shop-bought pastry if you want to. Try it tonight - the family will love it!
Provided by Veronica
Categories Lunch Main Course
Time 55m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 498 kcal, Carbohydrate 31.2 g, Protein 26.1 g, Fat 29.6 g, SaturatedFat 10 g, Cholesterol 108 mg, Sodium 385 mg, Fiber 2.3 g, Sugar 5 g, ServingSize 1 serving
CHICKEN AND MUSHROOM QUICHE
This recipe makes two quiche, so you might wish to freeze one for another meal, it may be frozen sucessfully, just cover tightly with foil and place in the freezer, to bake, just thaw in the refrigerator overnight and bake at 350 degrees F for 40-50 minutes, the quiche may be baked in two 9-inch pie pans instead of the quiche pans.
Provided by Kittencalrecipezazz
Categories Savory Pies
Time 55m
Yield 2 pies
Number Of Ingredients 12
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.
Nutrition Facts : Calories 2934.6, Fat 224.3, SaturatedFat 98, Cholesterol 1338, Sodium 2426.3, Carbohydrate 105.2, Fiber 9.9, Sugar 7.5, Protein 124.7
QUICHE WITH MUSHROOMS
Savory, onion and sweet red pepper perk up the mushroom and cheese flavors in this pretty deep-dish pie...and add a little color, too. Ruth Andrewson of Leavenworth, Washington shared this recipe.
Provided by Taste of Home
Time 1h
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°., In a large skillet, saute the mushrooms, onion and red pepper in butter until mushrooms are tender. Drain and set aside. In a large bowl, combine cheese and flour. Stir in the milk, eggs, savory, salt and cayenne until blended. Stir in mushroom mixture. Pour into crust., Bake for 40-50 minutes or until a knife inserted in the center comes out clean (cover edges loosely with foil if needed to prevent overbrowning). Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 319 calories, Fat 20g fat (9g saturated fat), Cholesterol 175mg cholesterol, Sodium 712mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 13g protein.
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.
Nutrition Facts : Calories 498 calories, Fat 39g fat (19g saturated fat), Cholesterol 337mg cholesterol, Sodium 696mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 31g protein.
EASY CHICKEN QUICHE
Turn leftover chicken into this simple and gourmet chicken savory quiche. Shredded chicken, green onions, garlic, and Gouda cheese combine to make a perfect quick and easy dinner.
Provided by Fioa
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 50m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch pie dish with cooking spray.
- Line the prepared pie dish with puff pastry, covering base and sides. Trim excess pastry. Brush bottom with Dijon mustard.
- Melt butter in a saucepan over medium heat. Add chopped green onions and cook until tender, about 5 minutes. Add garlic and cook for 1 minute more. Mix in chicken, and cook for 1 minute more.
- Whisk eggs, heavy cream, salt, nutmeg, ground black pepper, and Italian seasoning together in a bowl.
- Layer 1/2 of the Gouda cheese over the puff pastry and top with chicken mixture. Pour in egg mixture. Sprinkle the remaining Gouda cheese on top.
- Bake in the preheated oven until set and golden, about 25 minutes.
Nutrition Facts : Calories 520.3 calories, Carbohydrate 17.4 g, Cholesterol 180.2 mg, Fat 41.4 g, Fiber 0.9 g, Protein 20.2 g, SaturatedFat 20.5 g, Sodium 727.1 mg, Sugar 1.4 g
MUSHROOM CHICKEN QUICHE
Cooked chicken and rice with mushrooms make this one of the heartier quiches we have made and enjoyed.
Provided by My Food and Family
Categories Home
Time 55m
Yield Makes 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 260, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 19 g
CHICKEN, SPINACH AND MUSHROOM QUICHE
Whether you live in the States and call it Refrigerator Pie or in France and call it Quiche, real men will love this!
Provided by Cathleen Colbert
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
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)
Provided by á-50835
Number Of Ingredients 9
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.
SAUSAGE & VEGGIE QUICHE RECIPE BY TASTY
Here's what you need: chicken sausage, onion, mushroom, fresh spinach, salt, black pepper, eggs, milk, premade pie crust, parmesan cheese
Provided by Jordan Kenna
Categories Dinner
Yield 6 servings
Number Of Ingredients 10
Steps:
- Cook sausage over medium-high until lightly browned, about 5-7 minutes, being sure to break up the meat into a fine mince.
- Remove cooked sausage from pan and wipe away excess fat with a paper towel.
- Add onion and sauté until softened and translucent, about 2 to 3 minutes. Add mushrooms, salt, and pepper and continue to cook for an additional 2-3 minutes.
- Add chopped spinach and cook until wilted and no extra liquid has accumulated in the bottom of the pan.
- NOTE: Do your best to use the excessive moisture of the spinach and mushrooms to deglaze the bottom of the pan, scraping away any browned bits from cooking the sausage earlier.
- Preheat oven to 350˚F (180˚C).
- Once cooked, remove the spinach and mushroom mixture from the pan and combine it with the reserved cooked sausage. Stir to mix evenly.
- Combine eggs and milk. Lightly whisk until just combined.
- Add sausage and spinach mixture to the bottom of a prepared 9-inch (23cm) pie crust, making sure to spread it evenly.
- Pour in beaten eggs to fill the rest of the pie crust and top with a generous sprinkle of parmesan cheese.
- Bake at 350˚F (180˚C) for 25 minutes or until the eggs are set and the top is lightly browned. Allow to cool for 10 minutes before slicing and serving.
- Enjoy!
Nutrition Facts : Calories 324 calories, Carbohydrate 21 grams, Fat 18 grams, Fiber 1 gram, Protein 18 grams, Sugar 4 grams
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