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Home Ground Chicken Recipes

Easy Chicken And Mushroom Quiche Recipe

Easy Chicken And Mushroom Quiche Recipe On A Round Wooden Board

Picture of Easy Chicken And Mushroom Quiche Recipe ready to serve.

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There’s a quaint little deli cafe called Anna’s in the resort town of Whitianga, located in the Coromandel Islands north of Auckland, New Zealand. One of their daily menu items was this quiche made with leftover chicken piccata, portobello mushrooms, and Philadelphia cream cheese. I’ve tweaked the recipe just a bit with basil pesto and came up with my very own Chicken and Mushroom Quiche Recipe.

Anna’s was my favorite place to eat when I had a day off cooking. Another of my favorite quiches was a spinach quiche in phyllo dough with onion marmalade and gorgonzola cheese…too yummy! The Kiwis and Aussies may be a world down under, but they truly know how to cook in the best tradition of a Crown Colony and in their own right. Do enjoy this Chicken and Mushroom Quiche Recipe as a main-dish with a salad and glass of wine. You can use shredded or minced chicken.

Easy Chicken And Mushroom Quiche Recipe On A Round Wooden Board

Easy Chicken And Mushroom Quiche Recipe

Eleanor CraigEleanor Craig
Do enjoy this Chicken and Mushroom Quiche Recipe as a main-dish with a salad and glass of wine.
5 from 1 vote
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Prep Time 15 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 35 mins
Course Main Course
Cuisine British
Servings 2 people
Calories 522 kcal

Ingredients
 
 

  •  
    1 whole unbaked pie crust
  • Chicken Mince1 cup ground chicken (minced chicken)
  • Portobello Mushrooms1 large Portobello mushrooms - sliced thin
  • Ripe Yellow Onion On A White Background½ small onion - sliced thin
  • Fresh Butter Pieces1 tablespoon butter
  •  
    2 tablespoons basil pesto - homemade is best
  • Cream Cheese6 slices cream cheese - use dental floss to slice
  • Chicken Egg2 medium egg
  • Decanter Of Milk1 cup milk
  • Wooden Bowl Of Salt1 pinch salt - to taste
  • Ground Black Pepper Pile, Paths, Top1 pinch ground black pepper - to taste
  • Heap Of Ground Nutmeg And Whole Nutmeg Seeds1 pinch nutmeg

Instructions
 

  • Place pie crust in a 9-inch springform cake pan with 2-inch sides. Blind bake for 12 minutes at 400°F.
  • Reduce oven to 375°F. Cool crust on a cake rack.
  • Sauté mushrooms in butter for 5 minutes, add onions and continue to cook until water dissipates.
  • Layer chicken over the bottom of the crust, 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 for 45-50 minutes until eggs are set. Cool 15 minutes before slicing.

Nutrition

Calories: 522kcalCarbohydrates: 11gProtein: 31gFat: 40gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 322mgSodium: 424mgPotassium: 995mgFiber: 1gSugar: 8gVitamin A: 1185IUVitamin C: 2mgCalcium: 196mgIron: 2mg
Have you tried this recipe?Please leave a rating and comment.
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