Creamy Milk Chicken Quiche
Creamy Milk Chicken Quiche
A Perfectly Soft Chicken Quiche Made with Milk
Quiche is a type of savory pie that can be enjoyed as a meal. The name changes depending on the ingredients inside. This quiche features a delightful combination of a crispy crust and a smooth, creamy filling enriched with milk. The filling ingredients are highly versatile and can be adapted to your preferences. Enjoy this charming pie!
Crust Ingredients- 100g all-purpose flour
- 60g cold unsalted butter, cut into small cubes
- 1 egg yolk
- 1/4 tsp salt
- 1 tbsp ice water
Filling Ingredients- 70ml milk
- 50ml heavy cream
- 2 tbsp grated Parmesan cheese
- 1/4 tsp salt
- 1/8 tsp black pepper
- 2 boneless, skinless chicken thigh pieces, cut into bite-sized pieces
- 1/2 onion, finely chopped
- 4-5 button mushrooms, thinly sliced
- 3-4 small broccoli florets
- Shredded mozzarella cheese (optional)
- 100g shredded cheddar cheese
- 70ml milk
- 50ml heavy cream
- 2 tbsp grated Parmesan cheese
- 1/4 tsp salt
- 1/8 tsp black pepper
- 2 boneless, skinless chicken thigh pieces, cut into bite-sized pieces
- 1/2 onion, finely chopped
- 4-5 button mushrooms, thinly sliced
- 3-4 small broccoli florets
- Shredded mozzarella cheese (optional)
- 100g shredded cheddar cheese
Cooking Instructions
Step 1
Let’s start by making the quiche crust. Sift the all-purpose flour into a large bowl. This step helps to create a lighter, more tender crust.
Step 2
Create a well in the center of the flour and add the egg yolk, salt, and ice water. Add the cold, cubed butter. Using a pastry blender, knife, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. Work quickly to prevent the butter from melting.
Step 3
Gather the crumbly mixture into a cohesive ball of dough. Wrap it tightly in plastic wrap, flatten it into a disc, and refrigerate for at least 1 hour. This chilling period allows the gluten to relax, making the dough easier to roll out.
Step 4
Once chilled, place the dough on a lightly floured surface and roll it out evenly with a rolling pin to a thickness of about 0.3 cm.
Step 5
Carefully transfer the rolled-out dough into a 25cm rectangular tart pan. Gently press the dough into the bottom and up the sides of the pan with your fingertips, ensuring it fits snugly. Trim any excess dough from the edges. Place the prepared tart shell back in the refrigerator for another 30 minutes to firm up. Before baking, prick the bottom of the chilled crust all over with a fork. This helps prevent puffing during baking. Preheat your oven to 180°C (350°F) and bake the crust for 12-15 minutes, or until lightly golden. This initial bake is called ‘blind baking’.
Step 6
While the tart crust is baking, prepare the filling ingredients. Cut the boneless chicken thighs into bite-sized pieces. Finely chop the onion and thinly slice the mushrooms. Cut the broccoli into small florets.
Step 7
Heat a little oil in a skillet over medium heat. Add the chicken pieces and cook until they are no longer pink. Add the chopped onion and sauté until it becomes translucent.
Step 8
Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown slightly. (Note: We won’t be cooking the broccoli at this stage.)
Step 9
Now, let’s prepare the creamy filling. In a bowl, whisk together the milk, heavy cream, egg, salt, pepper, and grated Parmesan cheese until well combined. Add the cooked chicken, onion, and mushrooms to this mixture and stir to incorporate. (Do not add the broccoli yet.)
Step 10
Remove the pre-baked tart shell from the oven and let it cool slightly. Carefully pour the filling mixture into the cooled tart shell, distributing the ingredients evenly. Arrange the prepared broccoli florets attractively on top of the filling.
Step 11
Bake in the preheated 180°C (350°F) oven for approximately 30 minutes, or until the top is golden brown and the center is set. Let the quiche cool for a bit before slicing and serving for the best texture. Enjoy your delicious homemade chicken quiche!
