Chicken and Mushroom Quiche | How to make Chicken and Mushroom Quiche

By Ishika Uppal  |  9th Jun 2016  |  
5 from 2 reviews Rate It!
  • Chicken and Mushroom Quiche, How to make Chicken and Mushroom Quiche
Chicken and Mushroom Quicheby Ishika Uppal
  • Prep Time


  • Cook Time


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About Chicken and Mushroom Quiche Recipe

A quiche is a french savoury, open faced, crusted pie.

Chicken and Mushroom Quiche, a deliciously finger licking recipe to treat your family and friends. This recipe of Chicken and Mushroom Quiche by Ishika Uppal will definitely help you in its preparation. The Chicken and Mushroom Quiche can be prepared within 30 minutes. The time taken for cooking Chicken and Mushroom Quiche is 50 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Chicken and Mushroom Quiche step by step. The detailed explanation makes Chicken and Mushroom Quiche so simple and easy that even beginners can try it out. The recipe for Chicken and Mushroom Quiche can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Chicken and Mushroom Quiche from BetterButter.

Chicken and Mushroom Quiche

Ingredients to make Chicken and Mushroom Quiche

  • For the crust:
  • 150 gms / 1 cup + 2 tbsp all purpose flour
  • 85 gms / 6 tbsp butter
  • 1 tbsp cold water
  • For Filling:
  • 2 tsp olive oil
  • 1/2 cup sliced onion
  • 1 cup chopped spinach
  • 1 cup sliced mushrooms
  • 1/2 tsp black pepper
  • salt to taste
  • For toppings :
  • 5-6 chicken/ turkey salami
  • 3-4 chicken sausages
  • Few sliced olives
  • 1 cup grated cheddar cheese
  • To make the custard filling :
  • 2 eggs
  • 3/4 cup heavy cream

How to make Chicken and Mushroom Quiche

  1. To make the crust: Mix all dry ingredients in a bowl. Add cold butter cut into pieces and work in butter until the mixture is crumbly.
  2. Then drizzle in the water, stirring gently until all is evenly moistened. Pat the dough into a disk, wrap and refrigerate for 30 minutes or overnight.
  3. Blind baking the crust : Transfer the dough to a floured surface or parchment paper and roll it so that it can fit in the tart pan well.
  4. Line the pan with the dough, crimping the edges. Poke the crust with fork so that it won’t puff up during the baking. Refrigerate pressed-in dough for 30 minutes before pre-baking. Cover with parchment paper and place pie weights or beans or rice and blind bake them at 190 degree centigrade for 10 minutes. Remove the weights and cool completely before adding the filling.
  5. To make the filling : Heat olive oil over medium heat in a large pan. Add the onions and cook for 5 minutes. Add the spinach, mushrooms, spices and heat for another minute and turn off the flame.
  6. Preheat the oven to 190 degree centigrade. Combine the eggs, cream, pinch of salt and pepper in bowl and mix well .
  7. Line the bottom of the crust with cooked filling and then add the egg-cream custard mixture. Now set sausages and salamis on the top also add sliced olives.
  8. Finally top with cheese. Bake the quiche for 35 to 40 minutes, until the edge of the crust is brown and the filling appears set. Remove the quiche from the oven, and serve warm.

Reviews for Chicken and Mushroom Quiche (2)

Panni Verma2 years ago


Sakshi Khanna2 years ago

Beautiful quiche