Quiche Lorraine with chicken

Ingredients

Dough

350 grams (12.35 ounces) flour
200 grams (7.05 ounces) 82% butter
4 tablespoons (59 milliliters, 2 ounces) ice water
2 large egg yolks
Pinch of salt

Filling

600 grams (21.16 ounces) chicken breast fillet
7 large champignons
400 grams (14.11 ounces) 25% sour cream
40 grams (1.41 ounces) 20% cream
5 large eggs
150 grams (5.29 ounces) Parmesan cheese
80 grams (2.82 ounces) Kronberg cheese
Salt to taste
Pepper to taste

Equipment

Blender
A blender will help you achieve fine crumbs when mixing flour and cold butter, giving your dough the perfect texture.
Hook mixer attachment
This attachment is excellent for quickly mixing dough without overworking it, ensuring a perfectly flaky crust.
Plastic wrap
Essential for wrapping and chilling the dough, which helps to relax the gluten and makes it easier to work with.
Baking paper and “load” (beans, rice, or peas)
These are used for blind baking the crust, preventing it from puffing up and ensuring an even bake.
Pie dish (20 cm / 8 inch)
This is the ideal size for this quiche recipe, ensuring even distribution of filling and perfect baking.
Aluminum foil
Helps cover the quiche halfway through baking to prevent over-browning while allowing the filling to cook thoroughly.

Instructions

Step 1

Quiche Lorraine is a classic French open pie that features a golden crust and a fragrant, creamy filling. This delightful dish is sure to become a favorite in your recipe collection! With chicken fillet, champignons, and a luscious filling made with two types of cheese, it's absolutely irresistible. This recipe is designed for a 20 cm (8 inch) mold.

Step 2

1. Sift the flour and salt together. Cut in the pre-frozen butter until the mixture resembles coarse crumbs. Using a blender or food processor makes this step easier. Add the egg yolks and ice water, mixing quickly - a stand mixer with a hook attachment works great for this. Wrap the dough in plastic wrap and refrigerate for 30 to 60 minutes.

Step 3

2. Preheat your oven to 200°C (392°F). Roll out the dough, dividing it into two parts: 330 grams (11.60 ounces) for the base and 300 grams (10.60 ounces) for the sides. Form them into your baking mold. Freeze for 10 minutes.

Step 4

3. Lay baking paper on top of the dough and fill with baking beans, rice, or peas to weigh it down. Bake for 15 minutes, then remove the paper and weights and bake for an additional 10 minutes until the crust is rosy and fragrant.

Step 5

4. For the filling, rinse and dry the chicken breast, then cut it into small pieces. Season with salt and pepper. Grate the cheeses finely, combining them with the chicken pieces so the cheese sticks to the meat. Using your hands ensures the cheese is evenly distributed.

Step 6

5. Clean and slice the champignons lengthwise. In a separate bowl, whisk together the sour cream, eggs, and cream until smooth.

Step 7

6. Spread the cheese-covered chicken pieces over the baked crust base, arranging the mushrooms between the chicken pieces. Pour the creamy mixture evenly over the filling.

Step 8

7. Bake the quiche for 20 minutes at 200°C (392°F). Cover with foil and increase the oven temperature to 220°C (428°F). Continue baking for another 40 minutes. Covering with foil prevents the top from burning while the inside cooks through. Bon Appetit!

Servings

Imagine a sunny Sunday morning, the air filled with the aroma of freshly baked Quiche Lorraine. Slice up this savory pie, its crust impossibly flaky, the filling bubbling gently, a combination of golden cheese and succulent chicken. Serve hot with a side of crisp green salad tossed in a light vinaigrette for a refreshing balance. Looking to elevate this experience? Pair your quiche with a chilled glass of Chardonnay to complement the creamy, cheesy notes. Hosting a brunch? Why not add a platter of fresh fruit and a selection of cured meats? This quiche also makes an excellent accompaniment to a cozy afternoon tea, surrounded by friends with a pot of Earl Grey at the ready.

Variations

For a gluten-free version, swap out the regular flour for a gluten-free all-purpose blend. Make sure to add a half teaspoon of xanthan gum to help bind the dough. To make this recipe vegan, replace the butter with vegan butter and use a flaxseed mixture instead of egg yolks (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg yolk). For the filling, use a plant-based cream and vegan cheeses, and replace chicken with marinated tofu or a medley of roasted vegetables.

Faq

How do I prevent my crust from getting soggy?
Blind baking the crust with baking paper and a “load” helps prevent sogginess. Ensure the crust is well-baked before adding the filling.
Can I use pre-cooked chicken?
Yes, pre-cooked chicken can be used. Just ensure it’s well-seasoned and retain moisture to mix well with the cheeses.
How can I make my quiche extra fluffy?
Whisk the eggs and cream mixture vigorously until it’s frothy; this incorporates air and results in a lighter filling.
Is it possible to freeze the quiche?
Absolutely! Once baked, let it cool completely, then wrap it tightly in foil or plastic wrap before freezing. Reheat in the oven for best results.
Why is my crust tough?
A tough crust can result from overworking the dough or not adequately chilling it. Ensure minimal handling and allow proper refrigeration time.
How do I achieve a golden brown top?
Brush the top with a bit of beaten egg or cream halfway through baking for a beautiful golden finish.