Ever find yourself craving something comforting yet elegant? This Chicken and Mushroom Quiche with White Wine is precisely that. It's a delightful dish that combines savory flavors with a creamy, rich texture, perfect for brunch, lunch, or a light dinner. The flaky pie crust, filled with tender chicken, earthy mushrooms, and a delicate white wine infused custard, creates a symphony of flavors that will tantalize your taste buds. I remember making this for my book club, and it was gone in minutes – a true testament to its deliciousness!
What sets this quiche apart is the harmonious blend of ingredients. The chicken provides a hearty base, while the mushrooms add an earthy depth. The white wine in the custard enhances the overall flavor profile, adding a subtle acidity that balances the richness of the cream and cheese. I like to use a dry Sauvignon Blanc, but a Pinot Grigio would work wonderfully too. This is, honestly, one of the best recipes i've ever made!
Whether you're an experienced baker or just starting out, this recipe is designed to be approachable and enjoyable. The step-by-step instructions will guide you through each stage, from preparing the perfect pie crust to achieving a creamy, set filling. Feel free to adapt the recipe to your liking by adding different cheeses, herbs, or vegetables. Remember, cooking is all about creativity and having fun! What does this mean for you? You can make the perfect dish!
Required Equipments
- 9-inch Pie Dish
- Mixing Bowls
- Whisk
- Rolling Pin
- Sauté Pan
- Measuring Cups and Spoons
Chicken and Mushroom Quiche with White Wine: Frequently Asked Questions
Chicken and Mushroom Quiche with White Wine
A creamy and savory Chicken and Mushroom Quiche with White Wine, featuring a flaky crust, tender chicken, earthy mushrooms, and a rich white wine infused custard – perfect for any occasion!
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 30 minutes
Cook Time: 50 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Pie Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until the dough just comes together. Form the dough into a disk, wrap it in plastic, and chill for at least 30 minutes. (Sometimes i even forget it in the fridge all day. Adds something to it I swear.)
- Roll Out the Dough: On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer it to a 9-inch pie dish, pressing it gently into the bottom and up the sides. Crimp the edges for a decorative finish. Pro Tip: If the dough is too sticky, sprinkle a little bit of flour on the dough while rolling it.
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Sauté the Chicken and Mushrooms: In a large sauté pan, melt the butter over medium heat. Add the diced chicken and cook until browned and cooked through. Remove the chicken from the pan and set aside. Add the sliced mushrooms to the same pan and cook until softened and lightly browned. Season with salt and pepper. Now, I always use a pinch of thyme and rosemary too.
- Prepare the Custard Filling: In a large mixing bowl, whisk together the eggs, heavy cream, and white wine. Season with salt, pepper, and a pinch of nutmeg. Get creative! add a few herbs. Maybe basil?
- Assemble the Quiche: Sprinkle half of the shredded cheese evenly over the bottom of the prepared pie crust. Arrange the cooked chicken and mushrooms over the cheese. Pour the custard filling over the chicken and mushrooms. Sprinkle the remaining cheese on top.
- Bake the Quiche: Bake in the preheated oven for 45-50 minutes, or until the filling is set and the crust is golden brown. A knife inserted into the center should come out clean. You know, you could even use a toothpick!
- Cool and Serve: Let the quiche cool for at least 15 minutes before slicing and serving. Serve warm or at room temperature. Pairs perfectly with a crisp green salad and, of course, a glass of white wine.
📝 Notes
- For a richer flavor, consider adding a tablespoon of crème fraîche to the custard filling.
- If you don't have white wine on hand, you can substitute it with chicken broth or milk.
- Add a clove of minced garlic to the mushrooms while sauteing for added flavor.
🍎 Nutrition
Calories: 420 kcal
Protein: 18g
Fat: 30g
Carbohydrates: 20g
Fiber: 1g
Calcium: 150mg
