Name: Chicken, mushroom and sun-dried tomato quiche
Prep time: 25 min
Cook time: 65 min
Total time: 90 min
Yield: 1
Ingredients: 2 sheets frozen ready-rolled shortcrust pastry, partially thawed; 9.20 gm olive oil; 200g button mushrooms, sliced; 250.00 ml shredded cooked chicken; 82.50 ml sun-dried tomato strips; 62.50 ml chopped fresh basil leaves; 8 eggs; 126.25 gm pure cream; 125.00 ml finely grated parmesan cheese

Chicken, mushroom and sun-dried tomato quiche

0 Likes

Prep Time:
25 minutes

Cook Time:
65 minutes

Total Time:
90 minutes

Transform leftover chicken into a delicious, large quiche the whole family will love.

Ingredients:

2 sheets frozen ready-rolled shortcrust pastry, partially thawed
9.20 gm olive oil
200g button mushrooms, sliced
250.00 ml shredded cooked chicken
82.50 ml sun-dried tomato strips
62.50 ml chopped fresh basil leaves
8 eggs
126.25 gm pure cream
125.00 ml finely grated parmesan cheese

Instructions:

Preheat your oven to 200°C/180°C fan-forced. Place a baking tray in the oven. Line the base and side of a 4cm-deep, 24cm (base), loose-based fluted flan tin with pastry, trimming it to fit. Prick the base with a fork and freeze for 15 minutes until firm. Then, place the tin on the hot baking tray in the oven and bake for 10 to 15 minutes until golden. Remove from the oven and reduce the temperature to 180°C/160°C fan-forced.
In a hot frying pan, sauté mushrooms until tender. Take off heat and mix in chicken, tomato, and basil. Let the mixture cool before placing it into the pastry case.
In a large jug, combine eggs, cream, and cheese, and whisk together. Season with salt and pepper. Pour the mixture over the chicken. Bake until golden and set, about 40 to 45 minutes. Serve.

We use cookies

Similar Recipes

Chicken and sun dried tomato salad

Beef with mushroom and sundried tomato

Carrie's Artichoke and Sun-Dried Tomato Pasta

Chicken Marsala Florentine

Chicken and Mushrooms in Cream Sauce over Zoodles