CHICKEN QUICHE

CHICKEN QUICHE

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Quiche is generally made with eggs. As I dont like eggs, I tried it with something different to suit my taste buds and liking. I substituted the eggy custard which bakes and sets into a proper quiche pie with some thick cheesy white sauce — I don’t like following traditional recipes and I rather add a twist and mould each recipe according to my needs. And this was one of such experiments. And our family is now hooked to the taste of this particular type of quiche filling. Here I have shared a chicken quiche recipe but my vegeterian friends can omit the chicken and add veggies of their choice or even chunks of paneer or tofu to substitute the chicken and can enjoy a totally vegeterian quiche, since the pastry is also eggless.

Do try and tell me how you enjoyed the twisted recipe.

RECIPE FOR CHICKEN QUICHE:

image of chicken quicheIngredients:

  • 1 nos – Chicken breast boneless (Cut into small pieces)
  • 1 medium – Capsicum (Chopped into small cubes)
  • 1 large – Onion (Chopped finely)
  • 1 tbsp – Garlic (Chopped finely)
  • 1 tsp – Green chillies (Chopped finely ) optional
  • 1 tbsp – Oil

Ingredients for marination of the chicken:

  • ½ tsp – Ginger& Garlic paste
  • ½ tsp – Vinegar
  • 1 tsp – Green chilly sauce
  • Salt and pepper to taste
  • 1 tsp – Cornflour
  • ¼ th tsp – Soya sauce

Method for marinating:

  1. Marinate the chicken with all the above ingredients and keep aside for 15 minutes.

Ingredients for the thick white sauce:

  • 2 tbsp – Unsalted butter
  • 2 tbsp – Maida (Refined flour)
  • 1 cup – Milk warm
  • ½ tsp – Minced garlic
  • 100 gms – Grated cheddar cheese or any other cheese you like except mozerella cheese

Ingredients for the pastry:

  • 1 cup – Maida (Refined flour)
  • 2 tbsp – Milk
  • 2 tbsp – Oil
  • 2 tbsp – Melted Butter
  • Salt to taste

Ingredients for topping;

  • 6 tbsp – Grated cheddar cheese or any cheese you like which will melt

image of chicken quicheMethod for the filling:

  1. Heat oil in a pan and sweat the onions and garlic then add the green chillies and capcisum along with salt and pepper. Cook for a few minutes.
  2. Side by side in an another pan sauté fry the marinated chicken till cooked on medium to high flame and when cooked add to the above veggies, sauté for some time and switch off the flame and keep aside.

Method for the thick white sauce:

  1. Heat butter in a pan add the minced garlic along with the maida (refined flour) and fry till a nice aroma comes but don’t overcook as the maida should not gain colour. Move the pan off the heat and add the
  2. Move the pan off the heat and add the luke warm milk to it whisking continuously otherwise the sauce will form lumps when it starts to thicken.
  3. Add the grated cheese and mix well till the cheese is melted and incorporated well in the sauce. Adjust the seasonings.
  4. Now mix the above cooked chicken and veggies in the prepared white sauce and let it cool down. Your filling is ready.

image of chicken quicheMethod for the Pastry:

  1. Combine all the pastry ingredients in a bowl and form a soft dough with some sprinkling of water.
  2. Don’t over knead the dough otherwise the pastry wont be flaky but hard. Rest the dough for half an hour.
  3. Now, on a well floured surface, roll the dough into a flat round disk and prick all over with a fork.
  4. Line the quiche tray with this rolled out dough, cut off the extra dough if any. Preheat the oven at 200-degree Celsius for 10 minutes and bake the empty quiche shells for 10 to 12 minutes till the surface of the shell is dry to feel; then take out  the
  5. Preheat the oven at 200-degree Celsius for 10 minutes and blind bake the empty quiche shells for 10 to 12 minutes till the surface of the shell is dry to feel.
  6. Take out  the half baked shell and keep out for 5 to 7 minutes before filling.

Method for assembling and baking the final quiche:

  1. Fill the half baked quiche shell with the above made filling upto the top and top it with grated cheese.
  2. Bake it for 20 to 25 minutes till the pastry looks red golden in colour and the cheese has melted and also gained some colour.
  3. Take it out and let it cool a bit before taking it off the mould.
  4. Enjoy your hot chicken quiche anytime. We have it as a main course with hot soup and sauted veggies. Simply a soul satisfying  meal  on a winter night.

chicken-quiche

1.This type of pie mould to use the base is detachable, so easy to demould the pie after baking.
2.This is the pie mould
3.Roll the pastry dough into a big circle
4.Cut the rolled dough little bigger than the mould so as to fit the depth of the mould properly.

cq2

5.Roll and lift the cut pastry sheet to transfer to the mould.
6.Roll carefully .
7.Transfer on the pie mould.
8.Do this carefully not to tear the pastry sheet.

cq3

9.Press the corners nicely to cover the edges properly.
10.Trim off the extra pastry dough.
11.Prick the dough all over with a fork so that the pastry won’t have bubbles when blind baked.
12.Pricked all over and ready to blind bake.

cq4

13.Blind bake in the oven till it feels dry to touch.
14.Filled with the filling after blind baking.
15.Topped with grated cheese and ready to bake.
16.Baking nice and golden in the oven.

Image of chicken quicheNote:

  • Here I have made a non-veg version and an egg-less version. As I don’t like eggs so I came up with a recipe which suits my liking
  • Vegetarians can omit the chicken and make a veg version of this dish with vegetables and spinach, for example steamed veggies like carrots, beans, peas, corn, spinach or paneer can be added to make it a delightful veg quiche.
5.0 from 2 reviews
CHICKEN QUICHE
 
Author:
Recipe type: Bakes, Firangi Affairs (Italian, Mexican, Chinese, Indo-Chinese), Main Course, Non-veg
Cuisine: Indian
Ingredients
  • 1 nos – Chicken breast boneless (Cut into small pieces)
  • 1 medium – Capsicum (Chopped into small cubes)
  • 1 large – Onion (Chopped finely)
  • 1 tbsp – Garlic (Chopped finely)
  • 1 tsp – Green chillies (Chopped finely ) optional
  • 1 tbsp – Oil
Ingredients for marination of the chicken:
  • ½ tsp – Ginger& Garlic paste
  • ½ tsp – Vinegar
  • 1 tsp – Green chilly sauce
  • Salt and pepper to taste
  • 1 tsp – Cornflour
  • ¼ th tsp – Soya sauce
Ingredients for the thick white sauce:
  • 2 tbsp – Unsalted butter
  • 2 tbsp – Maida (Refined flour)
  • 1 cup – Milk warm
  • ½ tsp – Minced garlic
  • 100 gms – Grated cheddar cheese or any other cheese you like except mozerella cheese
Ingredients for the pastry:
  • 1 cup – Maida (Refined flour)
  • 2 tbsp – Milk
  • 2 tbsp – Oil
  • 2 tbsp – Melted Butter
  • Salt to taste
Ingredients for topping:
  • 6 tbsp – Grated cheddar cheese or any cheese you like which will melt
Instructions
Method for the filling:
  1. Heat oil in a pan and sweat the onions and garlic then add the green chillies and capcisum along with salt and pepper. Cook for a few minutes.
  2. Side by side in an another pan sauté fry the marinated chicken till cooked on medium to high flame and when cooked add to the above veggies, sauté for some time and switch off the flame and keep aside.
Method for the thick white sauce:
  1. Heat butter in a pan add the minced garlic along with the maida (refined flour) and fry till a nice aroma comes but don’t overcook as the maida should not gain colour. Move the pan off the heat and add the
  2. Move the pan off the heat and add the luke warm milk to it whisking continuously otherwise the sauce will form lumps when it starts to thicken.
  3. Add the grated cheese and mix well till the cheese is melted and incorporated well in the sauce. Adjust the seasonings.
  4. Now mix the above cooked chicken and veggies in the prepared white sauce and let it cool down. Your filling is ready.
Method for the Pastry:
  1. Combine all the pastry ingredients in a bowl and form a soft dough with some sprinkling of water.
  2. Don’t over knead the dough otherwise the pastry wont be flaky but hard. Rest the dough for half an hour.
  3. Now, on a well floured surface, roll the dough into a flat round disk and prick all over with a fork.
  4. Line the quiche tray with this rolled out dough, cut off the extra dough if any. Preheat the oven at 200-degree Celsius for 10 minutes and bake the empty quiche shells for 10 to 12 minutes till the surface of the shell is dry to feel; then take out the
  5. Preheat the oven at 200-degree Celsius for 10 minutes and blind bake the empty quiche shells for 10 to 12 minutes till the surface of the shell is dry to feel.
  6. Take out the half baked shell and keep out for 5 to 7 minutes before filling.
Method for assembling and baking the final quiche:
  1. Fill the half baked quiche shell with the above made filling upto the top and top it with grated cheese.
  2. Bake it for 20 to 25 minutes till the pastry looks red golden in colour and the cheese has melted and also gained some colour.
  3. Take it out and let it cool a bit before taking it off the mould.
  4. Enjoy your hot chicken quiche anytime. We have it as a main course with hot soup and sauted veggies. Simply a soul satisfying meal on a winter night.
Notes
1. Here I have made a non-veg version and an egg-less version. As I don’t like eggs so I came up with a recipe which suits my liking.

2. Vegetarians can omit the chicken and make a veg version of this dish with vegetables and spinach, for example steamed veggies like carrots, beans, peas, corn, spinach or paneer can be added to make it a delightful veg quiche.
 

4 Comments

  1. Sukalpa Chakraverty

    Good for health &yummy.
    I really like your blog. ?

     
    • mukherjee soma

      Thanks for liking my blog , do try the recipe and give me a feedback, would be happy to hear from you, will be posting more yummy and healthy recipes stay tuned:)

       
  2. Yumy

     

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