Quiche with chicken and mushrooms
Quiche with chicken and mushrooms is a simple recipe that even beginners can make effortlessly.
Servings: 8
Calories: 337kcal
Equipment
- Thermomix®
- Teigschüssel
- kleine Teigrolle
- Schüssel und Schneebesen
- Pfanne
- Quiche- oder Tarteform mit ⌀ 30 cm
Ingredients
For the yeast dough:
- 10 g Fresh yeast
- 1 Tsp Sugar
- 100 ml Water
- 2 Tbsp Oil 10 g
- 1 Tsp Salt
- 250 g Flour
For the filling:
- 400 g Chicken inner fillet
- 1 Garlic clove
- 1 Onion
- 20 g Butter
- 1 Tbsp Tomato paste 20 g
- 300 g Mushrooms fresh
- 200 g Sour cream
- 100 ml Cream
- 3 Eggs
- Salt and pepper
In addition:
- 100 g Cheese grated
- some fresh parsley
Instructions
Preparation of yeast dough:
- First crumble the yeast and add to the mixing bowl with the sugar and water. Heat 2 min. / 37° /level 2.
- Add the oil, salt, and flour and knead 4 min. into a dough. (Don't be surprised, the dough is very crumbly).
- Knead the yeast dough into a ball on the work surface, place in a lightly floured bowl, cover and leave in a warm place for approx. 45 mins. Please note: Yeast dough does not tolerate draughts.
In the meantime, prepare the filling:
- To do this, cut the chicken inner fillet into cubes and fry in a pan with a little salt and pepper. Set aside.
- Then clean the mushrooms with a soft brush, remove the stem ends and cut into slices.
- Next, peel and quarter the onion and peel and halve the garlic clove.
- Rinse the mixing bowl.
- Then add the onion and garlic to the mixing bowl first and chop 5 sec. / level 5. Use the spatula to push everything down from the edge of the mixing bowl and repeat the process.
- Add the butter and steam 3 min. / 120° / level 1.
- In the next step, add the tomato purée and mushrooms to the mixing bowl, remove the measuring cup and steam 4 min. 30 sec. / 100° / anticlockwise rotation / level 1.
- Finally, mix the sour cream with the cream and eggs in a bowl using a whisk. Then season with salt and pepper.
Completion:
- At the end of the cooking time, preheat the oven to 200° C top/bottom heat.
- Place the yeast dough in the quiche tin and roll out, pulling up the edges.
- Then fill with the chicken and mushrooms and pour over the sour cream and egg mixture.
- Sprinkle with cheese and bake in the lower third of the oven for 35 minutes.
- Garnish the quiche with fresh parsley and serve.
Notes
You can also use a ready-made quiche dough from the chiller cabinet if you need something quicker.
