Preparation Time: 1 hour and 5 minutesServings: 8Complexity: Moderate
There are at least three great reasons to start making quiche. First, shortcrust pastry is incredibly easy to prepare. Second, you can customize the filling to your liking, so you’ll never get bored with this versatile dish. Third, quiche tastes just as delicious cold, making it a perfect make-ahead option for the next day or a picnic.
Previously, I shared a classic Quiche Lorraine recipe with you. Today, I’m excited to introduce a version that’s even more flavorful—a juicy chicken quiche made with minced chicken. My tip: prepare this quiche in the evening so it has time to fully set in the fridge. By morning, you’ll have the most delicious quiche ready to enjoy.
Tips for Making the Perfect Chicken Quiche
1. Use High-Quality Butter:For the best flavor, choose butter with the highest fat content you can find. Also, be sure to chill the dough in the refrigerator. This will make it more elastic and easier to roll out.
2. Choose the Right Chicken:For the filling, I recommend using “Juicy” minced chicken from TM “Nasha Ryaba.” This product is made from 100% tender leg meat fillet, which not only enhances the flavor but also speeds up the preparation process since the meat is pre-ground and ready to use.
3. Let the Quiche Rest:For the best taste, prepare the quiche the evening before and allow it to cool in the refrigerator overnight. This step helps the flavors meld together, resulting in an even more delicious pie.
How to Make Chicken Quiche
Ingredients
For the Dough:
- 200 g butter (82.5% fat)
- 350 g flour
- 2 eggs
- 2 tbsp milk
- 1/3 tsp salt
For the Filling:
- 1 onion
- 1 tbsp sunflower oil
- 1 package minced chicken (500 g, TM “Nasha Ryaba”)
- 1/3 tsp salt
For the Custard Filling:
- 100 g hard cheese
- 1 egg
- 50 ml milk
- 100 ml cream (33%)
- 1/3 tsp salt
Step-by-Step Recipe for Chicken Quiche
Step 1: Prepare the DoughPreheat the oven to 180°C. Allow 200 g of butter to soften at room temperature. In a large bowl, combine the flour, butter, 2 eggs, milk, and salt. Knead until the dough is smooth and homogeneous. Shape the dough into a ball, wrap it in cling film, and refrigerate for 15 minutes.
Step 2: Roll Out the DoughRemove the dough from the fridge and roll it out on a piece of parchment paper into a circle with a diameter of 28-29 cm and a thickness of 4-5 mm. Transfer the dough to a 25 cm diameter quiche tin, forming the sides and trimming any excess dough. Prick the base of the dough with a fork in 10-12 places to prevent it from puffing up during baking.
Step 3: Blind Bake the CrustPlace a sheet of parchment paper over the dough and fill it with dried beans or peas (about 1 kg) to weigh it down. Bake for 20 minutes to set the crust.
Step 4: Prepare the FillingDice the onion finely. Heat a pan with 1 tbsp of sunflower oil and sauté the onion until soft. Add 500 g of minced chicken and 1/3 tsp of salt. Cook on medium heat for 5 minutes, stirring occasionally. Remove from heat and let cool slightly.
Step 5: Make the Custard FillingIn a bowl, combine the grated hard cheese, 1 egg, milk, cream, and salt. Mix until the ingredients are well incorporated.
Step 6: Assemble the QuicheTake the crust out of the oven and remove the parchment paper and beans. Spread the chicken and onion mixture evenly inside the crust, then pour the custard filling over it.
Step 7: Bake and CoolReturn the quiche to the oven and bake for an additional 20 minutes. After baking, allow the quiche to cool completely to set its shape.
Step 8: ServeOnce cooled, slice the quiche into portions and enjoy the rich, savory flavors.
Cooking is easy!