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Easy Chicken And Mushroom Quiche Recipe
Eleanor Craig
Do enjoy this Chicken and Mushroom Quiche Recipe as a main-dish with a salad and glass of wine.
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Prep Time
15
minutes
mins
Cook Time
1
hour
hr
20
minutes
mins
Total Time
1
hour
hr
35
minutes
mins
Course
Main Course
Cuisine
British
Servings
2
people
Calories
522
kcal
Ingredients
US Customary
Metric
1x
2x
3x
1
whole
unbaked pie crust
1
cup
ground chicken (minced chicken)
1
large
Portobello mushrooms
-
sliced thin
½
small
onion
-
sliced thin
1
tablespoon
butter
2
tablespoons
basil pesto
-
homemade is best
6
slices
cream cheese
-
use dental floss to slice
2
medium
egg
1
cup
milk
1
pinch
salt
-
to taste
1
pinch
ground black pepper
-
to taste
1
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:
522
kcal
Carbohydrates:
11
g
Protein:
31
g
Fat:
40
g
Saturated Fat:
18
g
Polyunsaturated Fat:
4
g
Monounsaturated Fat:
12
g
Trans Fat:
0.3
g
Cholesterol:
322
mg
Sodium:
424
mg
Potassium:
995
mg
Fiber:
1
g
Sugar:
8
g
Vitamin A:
1185
IU
Vitamin C:
2
mg
Calcium:
196
mg
Iron:
2
mg
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