Chicken and Mushroom Quiche

Ingredients

• 250 g flour
• 10 g fresh yeast
• 1 tsp sugar
• 2 tbsp plant oil
• 1 tsp salt
• flour (for working)
• 250 g Chicken breast fillet
• 250 g Mushrooms
• 2 onions
• 2 tbsp butter
• Salt
• pepper (ground)
• 2 sprigs parsley
• 200 g Sour Cream
• 3 eggs
• 100 ml whipping cream
• 100 g grated cheese (e.g. Emmental)
• nutmeg

Instructions

1. 1.

   Sift the flour into a bowl and form a well in the center. Crumble the yeast into it, add sugar and 2-3 tbsp lukewarm water; stir. Cover and let rise in a warm place for about 30 minutes. Then add oil, salt and another ~100 ml lukewarm water, knead into a smooth dough. Add more water or flour if needed. Cover and let rise again for about 30 minutes.

2. 2.

   For the filling, rinse the chicken, pat dry and dice. Clean the mushrooms and slice them. Peel and finely dice the onions. In a hot pan, sauté with 1 tbsp butter until translucent. Add the mushrooms and cook 2-3 minutes. Season with salt and pepper, remove from pan. In the same pan with remaining butter, brown the chicken; season and set aside. Shake off parsley leaves, chop them. Whisk sour cream with eggs, cream and cheese; season with salt, pepper and nutmeg.

3. 3.

   Preheat oven to 200°C fan. Line a quiche tin with parchment paper.

4. 4.

   On a floured surface knead dough again, roll out and line the tin, pressing up the edges. Spread chicken and mushrooms evenly over the base, sprinkle parsley, pour the custard over. Bake for about 40 minutes until golden brown.

5. 5.

   Cut into pieces and serve.