Saturday, February 15, 2014

Mushroom and Chicken Quiche

As with almost all my recipes, this is again an easy version. It does not have the shell or pastry. Once the fillings (chicken and mushroom ) are done, the rest of it is very easy. 

For the mushroom filling, 

Saute two medium sized onions till olden brown, with a pinch of salt. Add 1/4 tsp turmeric, 1/2 tsp red chilly 
powder and sliced buttom mushrooms, one cup. Let it cool.

For shredded chicken 

Cook 100 gms of boneless chicken with one spoon of vinegar (I used apple cider), a pinch of turmeric, 1/2 tablespoon of mixed parsley and oregano , salt to taste . Cook in low flame with lid on so there is no need to add water. cool and shred. Keep aside. 

For the quiche,

Sieve 1/2 cup of maida (flour) with a 1/2 tsp of baking soda.
Rub in about 75 gms of cold butter with the flour and make crumbs. 
Pour in 1 and 1/2 cups of milk (I used Toned milk/)
Crack in Four whole eggs
Grate in 1 and 1/2 cups of cheese (I used Cheeza)
Mix in the mushroom and the chicken fillings..
Add salt to taste 


Preheat oven - 180C
Grease the baking tin with butter. I lightly floured it. Pour the mixture in. Bake at 180, for 40 minutes. 


Perfectly cooked, with pockets of oozy cheese .. served with home made potato salad... 





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