Quiche Lorraine with chicken and mushrooms

6 servings

90 minutes

Quiche Lorraine with chicken and mushrooms is an exquisite representative of French cuisine, embodying coziness and gastronomic elegance. Originating from the Lorraine region, this open pie is traditionally made with a crispy shortcrust pastry that pairs wonderfully with tender chicken, aromatic mushrooms, and a creamy cheese filling. The taste of the quiche is a harmony of creamy tenderness and subtle mushroom aroma, complemented by the light acidity of cherry tomatoes. The dish is perfect for a family lunch, festive dinner, or cozy evening with a glass of white wine. Its versatility makes it a favorite not only in France but also beyond its borders, and the combination of delicate pastry, juicy filling, and creamy sauce is true gastronomic magic.

Energy value per serving

• Calories: 650
• Proteins: 27.4g
• Fats: 43g
• Carbohydrates: 38.2g

Ingredients

• Salt: pinch
• Butter: 125 g
• Chicken egg: 1 pc
• Water: 3 tbsp
• Wheat flour: 250 g
• Chicken fillet: 330 g
• Champignons: 250 g
• Onion: 180 g
• Cherry tomatoes: 7 pc
• Ground black pepper: pinch
• Hard cheese: 150 g
• Cream 30%: 300 ml

Cooking steps

1. Boil chicken fillet in salted water, remove and cool.

   Required ingredients:

   • Chicken fillet: 330 g
   • Salt:  pinch

2. Sift the flour into a bowl and grate the butter into it using a coarse grater (or mash slightly softened butter with a fork).

   Required ingredients:

   • Wheat flour: 250 g
   • Butter: 125 g

3. Add egg, salt, and water.

   Required ingredients:

   • Chicken egg: 1 piece
   • Salt:  pinch
   • Water: 3 tablespoons

4. Knead the dough and put it in the refrigerator for 30 minutes.

5. Chop the onion into small cubes and sauté it in vegetable oil. Add mushrooms sliced thinly. Season with salt and pepper and cook for 5 minutes.

   Required ingredients:

   • Onion: 180 g
   • Champignons: 250 g
   • Salt:  pinch
   • Ground black pepper:  pinch

6. Cut the chicken fillet into small cubes and add to the mushrooms. Just mix, the filling is ready.

   Required ingredients:

   • Chicken fillet: 330 g

7. Pour cream into a bowl and grate cheese on a medium grater.

   Required ingredients:

   • Cream 30%: 300 ml
   • Hard cheese: 150 g

8. Combine cheese and cream. Mix. The sauce is ready.

9. Take the dough out of the fridge and roll it out.

10. Transfer the dough to the mold. No need to grease it. A 24 cm pie mold is needed.

11. Shape the edges of the dough. Carefully trim the edge with a decorative knife. Press the scraps into the bottom of the mold.

12. Place the filling in the prepared form.

13. Cut the tomatoes in half and place them cut side down on the filling.

    Required ingredients:

    • Cherry tomatoes: 7 pieces

14. Pour on top.

15. Place the pie in a preheated oven at 180 degrees for 40 minutes. The crust and top of the pie should brown.