Quiche with chicken and mushrooms

Name: Quiche with chicken and mushrooms
Prep time: 60 min
Cook time: 35 min
Ingredients: 10 g Fresh yeast ((approx. 0.5 oz)); 1 Tsp Sugar; 100 ml Water ((approx. 3.5 fl oz)); 2 Tbsp Oil (10 g); 1 Tsp Salt; 250 g Flour ((approx. 9 oz)); 400 g Chicken inner fillet ((approx. 14 oz)); 1 Garlic clove; 1 Onion; 20 g Butter ((approx. 0.5 oz)); 1 Tbsp Tomato paste (20 g); 300 g Mushrooms (fresh (approx. 10.5 oz)); 200 g Sour cream ((approx. 7 oz)); 100 ml Cream ((approx. 3.5 fl oz)); 3 Eggs; Salt and pepper; 100 g Cheese (grated (approx. 3.5 oz)); some fresh parsley

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💡 At a Glance

The Quiche: A savory pie featuring a crisp yeast crust, pan-seared chicken, fresh mushrooms, and a rich, creamy sour cream filling.
Time Needed: Quick prep work, though you’ll need a little extra time for the dough to rise and bake.
How to Make It: The dough and mushroom mixture come together in the Thermomix^®, while the chicken gets sautéed separately in a skillet.

Today, I’m sharing a totally irresistible recipe with you: Chicken and Mushroom Quiche.

This quick and easy dinner brings together tender bites of chicken, savory mushrooms, and a rich, creamy filling inside a perfectly golden, crisp yeast crust.

Let’s dive into simple, stress-free cooking and whip up this cozy crowd-pleaser!

In my easy, step-by-step recipe, I’ll show you just how quick and effortless it is to whip up this delicious homemade chicken and mushroom quiche in your Thermomix®.

A chicken and mushroom quiche on a wooden board.

Why You’ll Love This Quiche:

Perfect for anyone who loves quick, delicious weeknight meals.
Ideal for a cozy night in or impressive enough for company.
The ultimate combination of rich, savory, and creamy flavors.
Super easy and totally beginner-friendly.
A crowd-pleasing dish that’s fantastic for making ahead.
The best solution for a fast, stress-free dinner.
Super versatile and easy to customize to your family’s taste.
A guaranteed hit with adults and kids alike!

A chicken and mushroom quiche on a wooden board being sliced.

My Top Recipe Tips

Use fresh yeast for a light, perfectly fluffy yeast dough.

Sear the chicken briefly in a hot skillet to get a gorgeous golden crust before adding it in.

Gently wipe the mushrooms clean with a damp towel rather than soaking them to keep their rich flavor intact.

Make sure your mixing bowl is completely rinsed clean before blending the sauce so everything combines seamlessly.

Let your yeast dough rise in a warm, draft-free spot for the absolute best texture.

Roll out your dough nice and thin so it fits evenly into your quiche pan.

Feel free to swap in different cheeses to play around with the flavor!

Top it generously with fresh parsley for a lovely pop of color and fresh taste.

Bake your quiche on the bottom rack of the oven to get that crust nice and golden-crispy.

Let the quiche rest for a few minutes before slicing so it sets up nicely and all the delicious flavors come together.

A slice of chicken and mushroom quiche served on a small plate.

Can You Make This Ahead of Time?

Yes! You can easily prep this quiche ahead of time and store it in the fridge.

It freezes wonderfully, too!

Recipe Variations

Swap the chicken for smoked salmon for a delicious seafood twist.

Toss in a handful of fresh spinach for a classic chicken, mushroom, and spinach combo.

Experiment with different cheeses like rich Gruyère or tangy feta.

Use puff pastry instead of yeast dough for an extra flaky, buttery crust.

Add sun-dried tomatoes for a big burst of savory flavor.

Play around with fresh herbs like thyme or tarragon for a wonderful aromatic touch.

Leftover turkey works great in place of the chicken!

Add a pinch of curry powder to the filling for a warm, cozy twist.

Swap out part of the sour cream for Greek yogurt to lighten it up a bit.

Throw in some chopped nuts, like walnuts, for a delicious crunch.

What to Serve with Quiche

A crisp green side salad or a batch of roasted veggies pairs wonderfully with this dish.

A slice of chicken and mushroom quiche on a pie server with the rest of the quiche underneath.

Quiche FAQs

Can I make the cream mixture ahead of time?

Yes! You can prepare the mixture up to 24 hours in advance and keep it in the fridge.

Can I swap out the mushrooms for other veggies?

Yes! Zucchini or bell peppers work great if you want to customize it.

A slice of chicken and mushroom quiche on a plate with the rest of the quiche in the background.

What You’ll Need for This Chicken and Mushroom Quiche

For the Yeast Dough Crust:

10 g (approx. 0.5 oz) fresh yeast
1 tsp sugar
100 ml (approx. 3.5 fl oz) warm water
2 tbsp oil (10 g (approx. 0.5 oz))
1 tsp salt
250 g (approx. 9 oz) all-purpose flour

For the Filling:

400 g (approx. 14 oz) chicken tenderloins
1 garlic clove
1 yellow onion
20 g (approx. 0.5 oz) butter
1 tbsp tomato paste (20 g (approx. 0.5 oz))
300 g (approx. 10.5 oz) fresh mushrooms (white button or cremini)
200 g (approx. 7 oz) sour cream (or crème fraîche)
100 ml (approx. 3.5 fl oz) heavy cream
3 large eggs
Salt and freshly cracked black pepper

Topping:

100 g (approx. 3.5 oz) shredded cheese
some fresh parsley

Note: You’ll find the full ingredient amounts and step-by-step instructions down in the recipe card below.

A collage showing the preparation steps for chicken and mushroom quiche. — Chicken and mushroom quiche preparation steps 1/4

How to Make Chicken and Mushroom Quiche

Making the Yeast Dough:

First, crumble the yeast into the mixing bowl and add the sugar and water. Warm for 2 min / 37°C (100°F) / Speed 2.

Add the oil, salt, and flour, then knead for 4 min / Dough Mode. (Don’t worry if the dough looks pretty crumbly at first—that’s totally normal!).

Turn the dough out onto your work surface and knead it into a smooth ball. Place it in a lightly floured bowl, cover with a towel, and let it rise in a warm spot for about 45 minutes.

Pro tip: Yeast dough is super sensitive to drafts, so make sure it’s resting in a cozy, cozy-shielded spot!

While the dough rises, make the filling:

Dice the chicken tenders and sear them in a skillet with a pinch of salt and pepper until browned. Set aside.

Next, gently clean the mushrooms with a soft brush or damp paper towel, trim the stem ends, and slice them up.

Peel and quarter the onion, and peel and halve the garlic clove.

Give your mixing bowl a quick rinse.

Pop the onion and garlic into the mixing bowl and chop for 5 sec / Speed 5.

Use your spatula to scrape down the sides of the bowl, then repeat the chop one more time.

Add the butter and sauté for 3 min / 120°C (250°F) / Speed 1.

Next, add the tomato paste and sliced mushrooms. Leaving the measuring cup off, sauté for 4 min 30 sec / 100°C (210°F) / Reverse / Speed 1.

In a separate bowl, whisk together the sour cream, heavy cream, and eggs until smooth. Season generously with salt and pepper.

Assembly & Baking:

Once your dough has finished rising, preheat your oven to 200°C (400°F).

Place the dough into your quiche pan and press or roll it out, working it up the sides to create a nice crust edge.

Scatter the chicken and mushrooms evenly over the crust, then pour the smooth cream-and-egg mixture right over the top.

Sprinkle with cheese and bake on the lower oven rack for 35 minutes.

Garnish the quiche with fresh parsley and serve.

Enjoy!

Note: You can find the exact measurements and step-by-step instructions further down in the recipe card.

The listed prep and cook times are estimates.

Happy cooking!

If you loved this quick recipe for chicken and mushroom quiche, you might also like my recipe for delicious cheesy leek soup with potatoes and ground beef 🙂

Best,
Christoph
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