Chicken Quiche
by Tavolino
A tasty and hearty quiche, filled with tender chicken fillets, colorful bell peppers, and melt-in-the-mouth mushrooms, all bound together by a creamy cheese custard.
Ingredients
- shortcrust pastry 1
- chicken fillets 2
- green bell pepper 1
- red bell pepper 1
- mushrooms 150 g
- grated Gruyère cheese 150 g
- heavy cream 200 g
- eggs 2
- butter 15 g
- paprika 1 pinch
- salt 1 pinch
- pepper 1 pinch
Preparation
- 1
Preheat the oven to 180-200°C. Unroll 1 shortcrust pastry into a tart pan and blind bake for 10 minutes.
- 2
Bring a pot of water to a boil and blanch 1 green bell pepper and 1 red bell pepper for 10 minutes.
- 3
Drain the bell peppers, then cut them into small cubes.
- 4
Cut 2 chicken fillets into equal-sized pieces.
- 5
Thinly slice 150 g of mushrooms.
- 6
Melt 15 g of butter in a pan and quickly sauté the mushrooms.
- 7
Distribute the bell peppers, chicken pieces, and mushrooms over the pre-baked tart crust.
- 8
In a mixing bowl, whisk 2 eggs with 200 g of heavy cream and 150 g of grated Gruyère cheese.
- 9
Add 1 pinch of paprika, 1 pinch of salt, and 1 pinch of pepper to the mixture.
- 10
Pour the mixture over the filling in the pan.
- 11
Place the quiche in the oven and bake for about 30 minutes until golden brown.