November 12, 2011

Chicken, mushroom and zucchini quiche


Basic Shortcrust Pastry:

- 1 and 2/3 cups (250g) plain flour, sifted
- 125g salted butter, chilled, finely chopped
- 1 egg, chilled
- 1 tbsp chilled water

1. Mix flour and butter in a large bowl until mixture resembles breadcrumbs.

2. Whisk egg and water in a bowl until combined, then add to flour mixture. Mix with hands until it begins to form large clumps.

3. Knead gently to bring together. Form into a disc for a round tart. Wrap in plastic wrap and refrigerate overnight or for at least 2 hours. (Can keep in fridge up to 3 days)

4. When ready to use, remove from fridge let thaw for about 10 mins. Dust a work surface with some flour and roll out the pastry to as thin as you can.

5. Fit the crust to a tart pan, and prick the bottom all over with a fork to allow steam to escape. Place the pan in the freezer for 20 minutes or longer, then bake in a 205°C oven for 12 minutes. Allow to cool for 10 minutes before adding the filling.



The Filling:

- 1 full chicken breast, cut into small slices
- 4-5 button mushrooms, sliced
- 1/2 zucchini, half cut into quarters and the other half sliced into discs
- 1 medium onion, chopped finely
- 8 cherry tomatoes, cut into half lengthwise
- 60g of tasty cheddar, shredded
- 4 chilled eggs
- 200 ml of fresh cream
- 1/4 to 1/2 tsp of salt
- 1/4 tsp of black pepper
- A pinch of nutmeg

1. Stir fry the onions, chicken, quartered zucchini (save the sliced ones for garnishing), mushrooms (save some slices for garnishing) and tomatoes till the chicken is cooked and the vegetables start to soften. Turn off heat and strain any liquid.

2. Place the mixture in the cooled quiche crust, and sprinkle half the grated cheese.

3. Whisk the eggs, cream, salt, pepper and nutmeg gently until just mixed. Don't overwhisk, should be ideally a creamy texture.

4. Pour the egg mixture on top of the filling, leaving a few tablespoons behind. Decorate with the remaining zucchini and mushrooms, and top up with the balance egg mixture.

5. Sprinkle the remaining cheese and place in a 190°C oven for 38-40 minutes, or just until the eggs are set (the quiche will continue to cook some after you remove it from the oven, so be sure not to over cook it).

Cool for 10 mins before serving. Serves 8.

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