Chicken Quiche with Leek and Mushroom
Ingredients
Shortcrust pastry
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 stick cold unsalted butter
- 1/2 cup vegetable shortening
- 1/2 cup to 3/4 cup cold water
Filling
- 1.3lbs chicken breast
- 9oz mushrooms
- 2 leeks
- 2 cups chicken stock, or as needed
- 1/2 cup heavy cream
- 2 tbsp flour
- 2 tbsp butter
- 1/4 cup mozzarella cheese
- Good pinch of Nutmeg
- Salt & Black Pepper, to taste
- 1 Egg
Preparation
Shortcrust pastry
Stir together flour and salt in a large bowl.
Add butter and shortening, coat with flour and flatten into pea-sized pieces.
Sprinkle 1/2 cup cold water.
Add water by the tablespoonful as needed until the dough holds together.
Divide into two disks, wrap in plastic and chill for at least two hours or preferably overnight.
Filling and assembly
Fry chicken until golden, then set aside.
Melt butter, add leeks, fry briefly, then add mushrooms and fry until colored.
Stir in stock, add back chicken, pour in cream, add nutmeg and cheese.
Simmer until thickened, stirring occasionally to marry flavors and reduce sauce.
Roll out shortcrust pastry into a 1/3 inch high sheet on a floured surface.
Cut out 16 circles, use half to line tart tins, reserve remaining circles for optional lids.
Make lids using tart mold as a cutter and create handle with parchment paper covered by dough.
Pour 2-3 tablespoons of mixture into each pie.
Brush pies with an egg wash.
Bake in a preheated oven at 190°C for about 30-40 minutes until golden on top.
Notes
These mini quiches were made using tart molds and rated 10/10 by the husband.
