How hard is it to find the perfect companion? Our favorite quiche recipe will lead us through the treacherous journey of fillings embracing chicken quiche.
Ingredients
Crust
- 1⅔ cup / 200g Flour
- 7 tablespoon / 100g Butter room temperature
- 1 Egg
- ¼ cup / 50ml Water
- ½ teaspoon salt
Filling
- ½ cup / 150ml Oil or lard
- 1 head / 200g Onion (finely diced)
- 2 teaspoon
- 1 clove Garlic (crushed)
- 2 Chicken breasts (striped or diced)
- ⅓ cup / 100ml Milk
- ⅓ cup / 100ml Cream
- 4 Eggs
Kitchen utensils
- Ø10½” / Ø26cm Baking tray
How to make Chicken quiche
Crust
- Put flour, butter, egg, salt and the water medium size bowl.
- Work the butter and egg into the flour until it comes together by hand. A lot depends on the moisture content of the flour. If the dough is too dry and flaky, pour a little bit more water over the mixture. If it still sticks to the bowl or onto our hands after ten minutes of kneading then add a bit of more flour to it.
- On a lightly floured surface, roll the dough into a circle shape, the size of our baking tray.
- Place dough onto the tray, fit or tweak it if needed.
- Put a heavy round object on top of the dough to keep the crust down or use pie-weights if available.
- Place it in the pre-heated oven for 15 minutes until the crust hardens then remove the weight.
- Poke the dough with a fork.
- Put it back into the oven for another 10-15 minutes until slight golden brown spots starts to emerge at the sides.
- When it is done, take tray out. Meanwhile the crust is baking, prepare the filling.
Filling
- Pour oil into a saucepan, heat it up and add the diced onions with half of the salt.
- Saute the onion until it gets a glassy / translucent look on high heat for about 5 minutes.
- Lower the heat to medium – low and caramelize the onions for about 15 – 20 minutes.
- When the nice looking golden brown spots are largely apparent, add garlic, chicken and increase the heat.
- Sprinkle another part of the salt on top then saute the chicken until all sides turn white for about 5 – 10 minutes.
- Beat the eggs while mixing in the cream and milk. Optionally cheese can be added and cream or milk can be substituted with one another.
Assembly
- Place the chicken pieces onto the pie crust.
- Pour the egg-milk-cream mixture on top.
- Apply crust protector around the crust, especially if it already has a golden brown color.
- Place the chicken quiche into the preheated 350°F / 180°C oven until the middle is set for about 20 – 30 minutes.
Enjoy!
There is more Quiche where this one came from! Try them out all!
Chicken Quiche Recipe
How hard is it to find the perfect companion? Our favorite quiche recipe will lead us through the treacherous journey of fillings embracing chicken quiche.
Equipment
- Ø10½” / Ø26cm Baking tray
Ingredients
Crust
- 1⅔ cup / 200g Flour
- 7 tablespoon / 100g Butter room temperature
- 1 Egg
- ¼ cup / 50ml Water
- ½ teaspoon salt
Filling
- ½ cup / 150ml Oil or lard
- 1 head / 200g Onion finely diced
- 2 teaspoon
- 1 clove Garlic crushed
- 2 Chicken breasts striped or diced
- ⅓ cup / 100ml Milk
- ⅓ cup / 100ml Cream
- 4 Eggs
Instructions
Crust
- Put flour, butter, egg, salt and the water medium size bowl.
- Work the butter and egg into the flour until it comes together by hand. A lot depends on the moisture content of the flour. If the dough is too dry and flaky, pour a little bit more water over the mixture. If it still sticks to the bowl or onto our hands after ten minutes of kneading then add a bit of more flour to it.
- On a lightly floured surface, roll the dough into a circle shape, the size of our baking tray.
- Place dough onto the tray, fit or tweak it if needed.
- Put a heavy round object on top of the dough to keep the crust down or use pie-weights if available.
- Place it in the pre-heated oven for 15 minutes until the crust hardens then remove the weight.
- Poke the dough with a fork.
- Put it back into the oven for another 10-15 minutes until slight golden brown spots starts to emerge at the sides.
- When it is done, take tray out. Meanwhile the crust is baking, prepare the filling.
Filling
- Pour oil into a saucepan, heat it up and add the diced onions with half of the salt.
- Saute the onion until it gets a glassy / translucent look on high heat for about 5 minutes.
- Lower the heat to medium – low and caramelize the onions for about 15 – 20 minutes.
- When the nice looking golden brown spots are largely apparent, add garlic, chicken and increase the heat.
- Sprinkle another part of the salt on top then saute the chicken until all sides turn white for about 5 – 10 minutes.
- Beat the eggs while mixing in the cream and milk. Optionally cheese can be added and cream or milk can be substituted with one another.
Assembly
- Place the chicken pieces onto the pie crust.
- Pour the egg-milk-cream mixture on top.
- Apply crust protector around the crust, especially if it already has a golden brown color.
- Place the chicken quiche into the preheated 350°F / 180°C oven until the middle is set for about 20 – 30 minutes.
Notes
Enjoy!
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What a delicious meal! Quiche is on my top 5 list. Thanks for the recipe. Also interesting story.
Then we only need two more quiche recipe to occupy all 5 places on that list 😀
No quiche is ever enough!
Glad to be of help 😀
Yummy!!!
It is! ;D
Great recipe! Thanks! Looks delicious.
Kudos on the story! Thanks for sharing!