I mentioned my lovely French girlfriend, Pascale, in the Red Potato Gratin Dauphinoise post.
Pascale taught me this recipe on her e-mail of August 23, 2005 and one more I shall post next.
I know the exact date, because I still have her e-mail.
Pascale has a largest diameter pie dish. She would make pie crust for it like I make boiled eggs. The recipe called for 4 big, Portabello mushrooms, diced and sautéed in half part each of olive oil/butter (mushrooms reduce considerably), salt, pepper to taste and optional garlic, shallots, parsley sautéed with the mushrooms… and eggs/cream mixture poured to fill the dish. Her quiches are HEAVENLY!
With her sweet and lovely French accent, Pascale taught me that French don’t use cheese in original quiche!
Not as heavenly as Pascale’s, but based on her recipe, here is my twist of the quiche, which I hope makes Pascale proud.
Quiche - Chicken & Mushrooms
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
• 1 frozen pie crust (I prefer Trader Joe’s brand)
. – If using frozen rolled crust, defrost according to the packaging (this preparation may need to be done a day in advance), place/secure defrosted or homemade crust in a pie baking dish or tin (25cm dia x 5 cm deep / 10″ x 2″)
. – If frozen crust is already in an aluminum tin (must be deep dish), no defrosting necessary
• vegetable oil
• 200 g/ 1 medium onion sliced in cresent, divided (or 2 Tbsp caramelized onion)
• 150 ~ 200 g/ 1 chicken breast lobe/ 1 cup cooked chicken meat
• 8 medium size shiitake mushrooms, remove/discard stems and slice
• 1/8 tsp salt
• pinch (1/16 tsp) black pepper
• 3 eggs
• 160 ml / 2/3 cup heavy whipping cream
◊ In a small sauce pan, put ¼ of onion, chicken, 1 cup water and bring to a boil. Lower the heat to medium-low, scoop any foam formed and simmer for 30 minutes or until the water is all evaporated. When done, let it cool. Shred the meat in bite sizes and set aside.
While the chicken is cooking…
◊ In mid-size fry-pan with 2 Tbsp oil, sauté rest of the sliced onions until caramelized. Scoop out caramelized onions, leaving the oil in the fry-pan.
◊ Add shiitake mushroom to the fry-pan and briefly sauté them. Turn off the heat.
◊ To the fry-pan with the mushrooms, add caramelized onion, cooked chicken, salt, pepper, stir and set aside.
◊ Position rack in middle of oven and preheat to 175°C / 350°F.
◊ With the tines of a fork, poke/dock all over the pie crust and pre-bake until slightly golden (non more). Take out and place it on a trivet.
– It may take frozen pie shell in aluminium dish 7 ~ 9 minutes
– It may take defrosted rolled crust placed/secured in a baking dish longer than 10 minutes
◊ Spread the meat mixture into the semi-cooked pie crust.
◊ In a bowl, whisk the eggs well, and then add cream as you are whisking. Pour over the meat mixture. Push the solids down with a fork for the cream mixture to completely cover.
◊ Bake for 35~40 minutes or until slightly and evenly golden on top, and toothpick test comes out clean. Serve warm.
~ Bon Appétit! ~
So, what’s cooking in your kitchen?