This aromatic French pie easily replaces a full lunch or dinner. The crispy shortcrust pastry, tender chicken, juicy mushrooms, and velvety béchamel sauce under a cheesy crust make the quiche a versatile dish for everyday and special occasions. It is equally good hot or cold — the next day the flavor only becomes richer.
Ingredients
For the dough:
- Wheat flour — 1.5 cups
- Butter — 125 g
- Egg — 1 pc.
- Salt — ½ tsp.
For the filling:
- Chicken fillet (thighs) — 500 g
- Onion — 200 g
- Champignon mushrooms — 250 g
- Hard cheese — 75 g
- Salt — to taste
- Ground black pepper — to taste
- Vegetable oil — 2 tbsp.
For the béchamel sauce:
- Milk — 900 ml
- Butter — 75 g
- Wheat flour — 75 g
- Salt — ½ tsp.
- Ground black pepper — ⅓ tsp.
- Nutmeg — ⅓ tsp.
How to Make Quiche with Chicken and Mushrooms
Shortcrust Pastry
- Add diced butter to the sifted flour and rub it in.
- Add salt and the egg, knead the dough until smooth (2–3 minutes).
- Wrap the dough in plastic wrap and refrigerate for at least 20 minutes.
Filling
- Sauté the finely chopped onion until translucent (about 3 minutes).
- Add diced chicken fillet, fry for 5 minutes, season with salt and pepper.
- Add finely chopped mushrooms, sauté for another minute.
- Cool the filling and remove excess liquid.
Base
- Roll out the dough to about 5 mm thick.
- Place it in a mold with a diameter of 24–26 cm, forming the edges.
- Prick with a fork.
- Bake at 180 °C for 15 minutes.
Béchamel Sauce
- Melt the butter over medium heat.
- Add the flour, stirring until smooth.
- Gradually add the milk in three stages, stirring thoroughly each time.
- Add salt, pepper, and nutmeg.
- Cook over low heat, stirring constantly, until thickened.
Assembly and Baking
- Place the filling on the base.
- Sprinkle with half of the cheese.
- Drizzle with half of the sauce.
- Repeat the layers.
- Bake at 180 °C for about 35 minutes.
