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Loran pie with chicken and mushrooms

Chicken and Mushroom Quiche Lorraine

A savory, satisfying bake for a hearty lunch or dinner! This chicken-and-mushroom quiche is a beloved classic of French cooking — a homey take on quiche Lorraine. It comes together easily, and every ingredient is one you can grab at any grocery store.

Anna

Recipe author

Composition / ingredients

Servings:

Flour

250

Butter

125

Egg

Water, ice-cold (icy)

Salt

Eggs

Salt

Chicken breast fillet

250

White mushrooms

Onion

0.5

Hard cheese

150

Heavy cream (20 or 30%)

200

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 11 g

Fats 38 % 15 g

Carbohydrates 33 % 13 g

241 kcal

GI: 8 / 0 / 92

Cooking method

Step 1:

How do you make this pie? Gather all the ingredients listed. The crust here is a shortcrust pastry, so the ingredients can stay cold. Thaw the chicken fillet ahead of time.
Step 2:

Cut the cold butter (straight from the fridge) into cubes. Drop it into a deep bowl where you'll mix the dough.
Step 3:

Add one raw egg to the butter, pour in the ice-cold water, and add the sifted flour. Mix everything well, working the butter in as you go — a fork works fine for this.
Step 4:

Knead the dough. It shouldn't stick to your hands. Gather it into a ball, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.
Step 5:

For the filling, clean fresh white mushrooms (frozen work too), rinse, pat them dry, and cut into small cubes or thin slices.
Step 6:

Rinse the chicken breast fillet under water, pat it dry with a paper towel, and cut it into small pieces as well. Finely chop the peeled onion (half of one).
Step 7:

Grate the cheese on the medium holes of a box grater. Any cheese works here, or even a blend of soft and hard cheeses.
Step 8:

In a skillet, sauté the chopped mushrooms, chicken, and the chopped half onion in a little oil.
Step 9:

Lightly grease a pie pan and press the chilled dough evenly over the bottom and up the sides.
Step 10:

Spread the sautéed mushrooms and chicken over the dough.
Step 11:

For the custard, whisk the eggs and cream together in a deep bowl. Stir in the grated cheese.
Step 12:

Pour the egg-and-cream cheese mixture evenly over the pie.
Step 13:

I make this pie often, so for a little variety I arranged some sautéed mushroom slices on top. This step is optional.
Step 14:

Bake the pie for 30–40 minutes in an oven preheated to 400°F (200°C). It's best served warm.

Serve this pie to guests with a glass of white wine, or treat the family to a lazy Sunday afternoon with coffee or tea. The golden cheese crust and the inviting aroma of a mushroom bake are sure to win everyone over.
Be ready to use a little more or less flour than the recipe calls for. Go by the feel of the dough rather than the exact amount — you're after a soft dough that doesn't stick to your hands.
Keep in mind that every oven runs a little differently. Your temperature and baking time may vary from what's listed, so keep an eye on the pie as it bakes.