Main Page
Kitchen utensils
Loren quiche with chicken

Quiche Lorraine with Chicken

A hearty open-faced tart on a buttery shortcrust. It's perfect any time of day: for breakfast with a cup of tea, as a snack with fresh vegetables, or even for lunch or dinner. One slice is plenty to fill you up.

UnicornSteak

Recipe author

Watch the video

Composition / ingredients

Servings:

Chicken breast

300

Cream

Hard cheese

Sour cream

Flour

200

Water (cold)

Butter

100

Onion

Eggs

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 31 % 13 g

Fats 33 % 14 g

Carbohydrates 36 % 15 g

240 kcal

GI: 7 / 0 / 93

Cooking method

Step 1:

Cut the cold butter into cubes and put it in a food processor. Sift the flour in on top and add half a teaspoon of salt. Pulse the mixture into coarse crumbs.
Step 2:

Crack the egg into the processor and blend until combined. Add the cold water a little at a time — you may need more or less. The dough should be smooth and not sticky.
Step 3:

Turn the dough out into a bowl, shape it into a ball, wrap it in plastic, and chill it for about an hour.
Step 4:

Rinse the chicken breast and pat it dry with paper towels. Cut it into medium cubes.
Step 5:

Peel and finely chop the onion. Heat some sunflower oil in a skillet and cook the onion for a couple of minutes.
Step 6:

Add the chicken to the skillet and cook it with the onion for about ten minutes, until the chicken is tender.
Step 7:

Pour the cream into the skillet and cook the filling another five to seven minutes. The cream should thicken and the filling shouldn't have any excess liquid.
Step 8:

Meanwhile, in a separate container, beat the eggs, sour cream, and a pinch of salt with a mixer until smooth.
Step 9:

Take the dough out of the fridge and roll it out to fit your pan, leaving extra for the sides. Grease the bottom of the pan with a drop of oil and press the dough in. The sides should come up about 1 1/2 inches (4 cm). Prick the dough all over with a fork. My pan is about 9 inches (22 cm) across.
Step 10:

Spread the filling evenly over the crust.
Step 11:

Pour the beaten egg mixture over the top and sprinkle with finely grated cheese. Bake the quiche for 40 minutes at 350°F (180°C). The top should turn a nice golden brown.

Instead of a food processor, you can grate the cold butter on the large holes of a box grater and rub it into the flour with your hands. Work quickly so the butter doesn't melt from the warmth of your hands. If you like, you can dot the top with cherry tomatoes before baking, nestling them into the filling — after baking they give the tart a special charm. This quiche comes out very filling, with a lovely creamy note. The crust bakes through evenly and the small amount of salt keeps the flavor balanced. It's good both warm and cold. Enjoying a slice with a cup of tea was a real treat. Enjoy!