Chicken Quiche

Name: Chicken Quiche
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: French cuisine
Ingredients: All-purpose flour 200g; Butter 100g; Egg (yolk) 1; Salt to taste; Chicken breast or dark meat 150g; Eggs (+ the reserved egg white) 2; Cheese (Gruyère, Emmental, Cheddar, Swiss, Radamer) 100g; Green onion 2-3; Cream (30-33%) 150ml; Salt, black pepper, oregano, curry to taste

Quiche is usually made in small batches – for a single meal or to serve with soup.

The dish comes from Lorraine, and the classic version is still known as Quiche Lorraine: an open shortcrust tart filled with eggs, cream and Gruyère cheese, plus finely chopped smoked bacon. Over time, many variations appeared, some of them very different from the original.

Grilled chicken and a baked savoury custard make a delicious combination.

For quiche, chicken breast (white meat) is most often used. It is a little dry, so the filling will be denser. Thigh meat is softer and more tender and makes a juicier filling. If the quiche is a main dish, choose breast; if you serve it with soup, I would go for dark meat.

Making quiche is not difficult at all. Knead the shortcrust dough thoroughly, roll it out carefully and press it into a springform pan. Grill the chicken without oil and cut it into strips. For the filling, use cream and eggs with grated cheese, plus some herbs and spices. Bake the quiche until the filling is golden on top and set inside.

More with chicken breast

Chicken Pizza

Smoked Chicken Breast Salad with Cheese and Vegetables

Chicken Fillet Braised with Vegetables in the Oven

Creamy Chicken Soup

Chicken Breast with Mushrooms in Tomato Sauce with Herbs

Ingredients

6-8 servings

Pastry case
All-purpose flour 200g
Butter 100g
Egg (yolk) 1
Salt to taste
Filling
Chicken breast or dark meat 150g
Eggs (+ the reserved egg white) 2
Cheese (Gruyère, Emmental, Cheddar, Swiss, Radamer) 100g
Green onion 2-3
Cream (30-33%) 150ml
Salt, black pepper, oregano, curry to taste

Step-by-step recipe

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Before you begin, take the butter out of the fridge to bring it to room temperature. If the chicken is frozen, defrost it.
How to make shortcrust pastry quickly
You can't go wrong with shortcrust pastry: just mix all the ingredients and knead the dough thoroughly. Use a large bowl. You will end up with a large, firm ball of dough.
Sift 200g of flour, add a pinch of salt and an egg yolk. Keep the egg white for the filling.
Add the softened butter and 1 tbsp of room-temperature water. Knead until there are no lumps and the dough forms a smooth ball. Cover the bowl with a cloth or a paper towel.
Preparing the filling
Trim the skin, bones and fat from the chicken. Gently pound it so the pieces are thinner and roughly the same thickness.
Now cook it any way you like, but smoky grilled chicken is fantastic in quiche. Cook on both sides until done and lightly golden. Use a little vegetable oil if needed.
In a large bowl, mix 2 eggs with the reserved egg white and add 150ml of cream. Season with salt and pepper, and add 1-2 pinches of dried oregano and a pinch of curry powder. Add 100g of finely grated cheese and stir everything thoroughly.
Get a metal baking tin ready. A springform pan is best, because the baked crust is fragile and may crumble.
Press the dough into the pan: it should be 3-4 mm thick, with sides 3-3.5 cm high so the filling fits.
Cut the cooled chicken into cubes and spread them evenly over the dough. Finely chop the green onions and sprinkle them over the chicken. You can also add a few tbsp of finely chopped dill, parsley, cilantro or garlic — whatever you like, but it is optional.
Now the important part: adding the egg and cream mixture. Spoon it in a little at a time, working from the edges towards the centre, so the chicken is covered evenly. If the mixture reaches the top of the crust, set a little aside and bake it separately. Do not let it overflow, or it will spill and burn. Preheat the oven to 190-200°C.
Baking the Chicken Quiche
Bake in the oven for 45-60 minutes.
When the top is firm and golden, the quiche is done. If you are unsure, insert a skewer into the centre: it should come out clean.
Carefully take the pan out of the oven — it is very hot. Place it on a wooden board and let it cool for at least 10-15 min.
Release the springform ring and cut the quiche into portions. Personally, I like it slightly cooled but still warm.
Chicken quiche can be served hot or cooled.
As a main dish, it is best served hot. If you serve it with soup instead of bread, let it cool first.
If you like, sprinkle the quiche with fresh herbs, basil leaves or baby spinach before serving.