Lorraine pie with chicken and mushrooms
4 servings
35 minutes
Lorraine pie with chicken and mushrooms is a refined representative of French cuisine, combining delicate dough and aromatic filling. It has its roots in the Lorraine region, where quiche – an open pie with a rich creamy-egg filling – is traditionally prepared. This version is especially valued for the combination of juicy chicken fillet, tender mushrooms, and spicy seasonings. The creamy taste is softened by the cheesy crust, giving the pie richness and harmony. The light crispy base perfectly complements the delicate filling, making the pie versatile – suitable for both festive tables and cozy home treats. Lorraine pie is especially good warm but reveals new flavor notes even when chilled. Pair it with a light salad or a glass of white wine for a true French gastronomic delight.
1
Mix the butter with the egg, add water, salt, flour, knead a smooth dough, wrap in film, and refrigerate for 30 minutes.
- Butter: 50 g
- Chicken egg: 2 pieces
- Water: 3 ml
- Salt: 0.5 teaspoon
- Wheat flour: 200 g
2
Boil the chicken breast until cooked, chop it, fry the mushrooms with onions until ready, add salt, ground pepper, and nutmeg, as well as the chicken fillet, mix everything, and turn off the heat.
- Chicken fillet: 300 g
- Champignons: 300 g
- Onion: 1 piece
- Spices: to taste
3
Preheat the oven to 180 degrees. Grease a 23 cm springform pan with butter, roll out the dough, transfer it to the pan, shape the edges, place the filling on the dough, and smooth it out.
- Butter: 50 g
4
Beat the eggs lightly with a fork, add cream and cheese, mix well, and pour the mixture evenly over the filling.
- Chicken egg: 2 pieces
- Cream 20%: 170 ml
- Cheese: 150 g
5
Bake the pie for 35-40 minutes. Then remove the edge, transfer the pie to a rack, and let it cool.