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I mentioned my lovely French girlfriend, Pascale, in the Red Potato Gratin Dauphinoise post.
Pascale taught me this recipe and one more I shall post next, on her e-mail of August 23, 2005.
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.
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Quiche - Chicken & Mushrooms
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
INGREDIENTS
• 1 medium onion (or ½ small onion, plus 2 Tbsp caramelized onion)
• 1 breast of chicken (or 1 cup cooked chicken meat)
• 8 medium size shiitake mushrooms, remove/discard stems and slice in strips
• 1/8 tsp salt
• pinch (1/16 tsp) black pepper
• 1 frozen pie crust (homemade or any store bought is fine, I prefer Trader Joe’s brand)
• 3 eggs
• 160 ml / 2/3 cup heavy whipping cream
• vegetable oil
DIRECTIONS
◊ If not using a frozen pie shell in aluminium dish, defrost rolled kind according to its package.
This preparation may need to be done a day in advance.
◊ In a small sauce pan, put ¼ 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 mash the boiled onion and set aside.
While the chicken is cooking…
◊ Finely chop the rest of the onion. In mid-size fry-pan with 2 Tbsp oil, sauté onions until caramelized. Scoop out caramelized onions, leaving the oil in the fry-pan.
◊ Add shiitake mushroom strips 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.
◊ A frozen pie shell in aluminium dish, or rolled kind placed/secured in a baking dish
(25cm dia x 5 cm deep / 10″ x 2″), with a fork, poke/dock all over the dough and pre-bake for 12~15 minutes, until slightly golden. Take it out and place over trivet.
◊ Empty/spread the meat mixture into the semi-cooked pie crust.
◊ In a bowl, whisk the eggs well, and then add cream as you are still 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 brown, and toothpick test comes out clean. Serve warm.
~ Bon Appétit! ~
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So, what’s cooking in your kitchen?
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Hi, Fae, this looks so great! I love shiitake mushrooms. Warmly, Shanna
Oh I don’t think I’ve ever had chicken in quiche before. Sounds delicious! But why oh why do you discard the stems of the shiitake mushrooms? You can eat all of it!
– Are’t the stems dry, hard and chewy? Maybe good to make broth from? 😀
I find the dried shiitake mushroom stems a bit harder, but I’ve never had any problems with eating the whole fresh shiitake mushrooms! I just saute them and they’re fine! =)
This is really beautiful. It looks like it has a perfect texture, too, the center and the crust. I love shiitakes! Thanks for sharing.
Your special quiche looks very tasty & festive too! I never had chicken in my quiches before,… Another must try! yummmmm!
Oh I would love some now! Yummy~
Ouh là là! I have some leftover puff pastry lying in my fridge and some shredded chicken breast as well… So I guess I have dinner nearly ready 😀
Yum this looks so good! I love both mushrooms and chicken and this sounds so flavorful! What a great post!
This looks great Fae. I should give quiche a chance… I’m not a big fan. Funny. I love eggs and I love everything that goes into a quiche, but it’s never a choice I make when faced with it.
The quiche sounds very delicious (reading from the ingredients). I would like to make it, one of these fine days. Will probably add some cheese in it, sounds fattening but I know it will taste delicious. I have bookmarked it. Thanks for sharing. Will let you know how mine turns out. Have a lovely day!!!
Looks delicious. We like quiche too, just had one the other night!
I love chicken and mushroom combo and this quiche looks mouthwatering Fae!
I’m sure your friend would be proud to see how you were inspired by her recipe
I love the combination of chicken and mushrooms!
This looks great, Fae! Having a French friend willing to share with you the secrets of the French cuisine is tantamount to have found a treasure.
You are right Fae, this Quiche with a Fresh salad, heaven
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Quiche is one of my favorite meals, a salad on the side and it’s so satisfying. What a lovely recipe!
Looks perfect. And perfect for digging in. Pascale taught you well! Thank you for sharing!
Oh, this looks so good, Fae !