chicken breast (fillet)
sour cream 25%
Quiche Lorraine is a classic open pie with French origins. Ruddy sides and a very fragrant juicy filling will definitely please every gourmet. This is what you need in your recipe bank!
Famous Quiche Lorraine the chicken fillet, champignons, and the creamy filling with two different cheeses.
The calculation in the recipe is for the mold diameter 20 cm (8 inch).
- Sift the flour with salt, mush it with pre-frozen butter until crumbs (better use a blender).
- Add the yolks and water, mix it quickly (better use the “hook” mixer attachment).
- Wrap the dough in a plastic wrap and refrigerate it for 30 to 60 minutes. You should get approximately 630 g (22.20 oz) of dough. Divide it into two parts: 330 g (11.60 oz) for the bottom and 300 g (10.60 oz) for the sides of the quiche.
- Form the future baking mold. Send it to the freezer for 10 minutes.
- Preheat the oven to 200C (392F). Lay out baking paper on the dough and pour the “load” (beans, rice, peas). Bake it for 15 minutes, then remove the “load” and bake for additional 10 minutes until rosy and fragrant.
- Rinse the chicken breast, dry it with a paper towel, and cut into small pieces. Stir in the salt and pepper.
- Grate the cheese on a fine grater, add it to the chicken and mix with your hands so that the cheese "sticks" to the fillet pieces.
- Wash the champignons; peel them and cut lengthwise into large plates.
- Whip the sour cream with the eggs and the cream, until smooth.
- Spread the fillet pieces and the cheese over the finished base. Also spread the mushrooms between the pieces of chicken; cover the filling with the creamy foam.
- Bake the quiche at 200C (392F) for 20 minutes, then cover it with foil and send it to the oven at 220C (428F) for another 40 minutes.