Whenever you find yourself in an inspiration blank, not knowing what to cook and what to eat, remember that the quiche was invented 😀 I always keep a pie crust in my freezer just for moments like these. How about the filling? No problem – just toss in whatever you find in your fridge, plus a generous sour cream and eggs mix, and you are all set! Enjoy!
Nutrition stats: 375kcal / 30g carbs / 20g fat / 17.5g protein
Smoked chicken breast quiche
Servings: 8 slices
Calories: 375kcal
Equipment
- Pie/ quiche pan with removable bottom
- Nice to have – pie weights
Ingredients
- 500 g frozen butter pie crust
- 300 g smoked chicken breast
- 400 g brown button mushrooms
- 200 g low fat sour cream 12% fat
- 150 ml low fat heavy cream 15% fat
- 40 g white cheese
- 3 free-range eggs
- 1 spring onion
- ½ red bell pepper
- salt to taste
Instructions
Preparation
- Wash the mushrooms, then drain and dry with paper towels. Cut in halves or thick slices.Grill them in a frying non-stick pan without oil or salt. Take out in a large bowl.
- Finely slice the bell pepper half and the chicken breast. Add them to the bowl. Mix gently.
Prebaking the crust
- Lay the crust in the pie/ quiche pan, gently press the crust against the pan's walls and bottom, then trim the excess crust that exceeds the pan walls.
- Use a fork to puncture the crust here-and-there to allow a proper baking.
- If you have pie weights, now it's the moment to set them on a parchment paper on top of the crust so that the dough doesn't shrink or bubble up while baking. I didn't have any, so I prebaked my crust without them and the result can be seen in the picture – the crust shrunk a little. But turned out OK as well. Sometimes I use beans as an alternative, but this time I didn't have any of those either 🙂
- Bake for 10-12 minutes in a preheated oven at 200°C.
Adding the filling
- Take out the pan from the oven and leave to cool down for about 5 minutes.
- Mix the heavy cream and the sour cream with the eggs in a bowl, add the finely sliced spring onion. Season with salt only if needed, as the white cheese and the chicken breast are already salty.
- Add the chopped ingredients on top of the pie crust, sprinkle the white cheese, then use a ladle to carefully add the sour cream-eggs mix on top. Gently add the liquid composition so that the whole crust is covered.
- Bake for 35-40 minutes at 190°C, then leave to rest for 40-60 minutes before serving.
- Enjoy with a fresh tomato salad or as it is. Cheers!
Notes
About 50g of crust get discarded when you trim the edges, so calories count excludes them here.
