Posts Tagged ‘Pate Brisee’

Chicken and Mushroom Quiche

March 24, 2009


This is a great way to use up leftover chicken or turkey.   I prefer to use chicken sautéed in white wine and herbs and I usually make extra just to use in this recipe.   The basil pesto adds zip and color if you’re inclined to use leftovers that are more on the bland side.  Any kind of mushrooms will do but portabella gives the dish more color, texture, and flavor.  With the store-bought pie crusts that are now available, preparation is a zip.  However, my own crust recipe, modified pâte brisee (recipe follows), never fails and blind baking prevents a soggy bottom.  Do enjoy this as a main-dish with a salad and glass of wine.

1 unbaked pie crust

1 cup chicken sliced or shredded

1 portabella mushroom, sliced thin

1/2 small onion, sliced thin 

1 Tbsp. butter

2 Tbsp. basil pesto (homemade is best)

6 thin slices cream cheese (use dental floss to slice)

2 eggs

1 cup half-and-half

sea salt and fresh ground black pepper to taste

pinch of nutmeg

Place pie crust in a 9-inch spring form cake pan with 2-inch sides.  Blind bake for 12 minutes at 400° F..  Reduce oven to 375° F.  Cool crust and lay chicken over bottom, set aside.  Sauté mushrooms in butter for 5 minutes, add onions and continue to cook until water dissipates.  Spread mushrooms and onions over chicken, dot with basil pesto, and top with cream cheese slices.  Whisk eggs and half-and-half together with salt and fresh ground black pepper to taste.  Pour batter over filling, sprinkle with a pinch of nutmeg.  Bake 45-50 minutes until eggs are set.  Cool 15 minutes before slicing.

Pie Crust (modified pâte brisee)

1 cup all-purpose flour

1/2 cup salted butter, chilled and cut into 1/2-inch cubes

1 egg, whipped with 1 tsp cold water

Cut butter into flour until cornmeal consistency.  Make a well in center of flour and pour in egg.  Toss flour and egg together with a fork for 5 seconds and scoop up the whole bit onto a sheet of plastic wrap, pull the corners together and twisting the plastic, form a ball, then chill for 10 minutes.  Wipe your counter with a damp cloth, cover the damp area with plastic wrap, dust with a little flour, place ball of dough in center and flatten slightly, dust with a little flour, cover with another sheet of plastic wrap.  Roll out crust.  If you’re in a hurry, skip the chilling and rolling.  Just push the dough into your pie pan like playing with putty.  Once the dough is uniform in thickness throughout and sides are crimped, chill to set it.  Then blind bake as instructed.