To make Chicken and Mushroom Quiche Lorraine:
Mold diameter 24-26 cm
Dough:
Flour - 210 g
Butter - 110 g
Egg - 1 pc.
Salt - 1/3 tsp
Sugar - 1/3 tsp
Filling:
Smoked chicken meat - 300 g
Green onions - small bunch
Champions - 200 g
3 eggs
Cream 15% - 200 g
Cheese - 120 g
Salt to taste
Black pepper
1. Grind flour and frozen butter into crumbs.
2. Add salt and sugar to the egg and stir. Add egg to flour and butter. Knead the dough, you do not need to knead the dough for too long. Just put it together. Place the finished dough in plastic wrap and refrigerate for 20-30 minutes.
3. Roll out the dough into a thin layer about 28 cm in diameter. Put the dough into a mold. Form the sides. Cover the dough with parchment on top and put the load. I use peas and lentils for this purpose. Bake for 15-20 minutes at 200 degrees Celsius.
4. Cut the mushrooms and fry them. Chop green onions and smoked chicken finely. Grate the cheese on a coarse grater. Stir eggs with cream, season with salt and pepper to taste.
5. Put the filling on the baked base, pour the egg-cream mixture. Bake for 40 minutes at 180 degrees.