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Smoked chicken breast quiche

Prep Time35 minutes
Cook Time55 minutes
Total Time1 hour 30 minutes
Course: Main Course
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.