Chicken and Mushroom Quiche

Ingredients

· 415gms Plain flour, sifted

· 250gms Anchor Butter, diced

3gms Salt

· 1no Egg yolk

· 2 TBSP Iced water, approximately

Filling

· 3 TBSP Butter

· 20gms Chopped garlic

· 200gms Chopped onion

· 200gms Chicken fillet, shredded

· 200gms Button mushrooms, sliced

Custard filling

· 100ml UHT milk

· 100ml Paul Thicken Cream

· 110nos Eggs, lightly beaten

· 1/4 tsp Pepper

· 1/4 tsp Salt

Method

1. To make the pastry, put sifted flour into a mixing bowl and rub in butter and salt. Add egg yolk and iced water to make ingredients cling together.
2. Place 55gms of short pastry into tart mold.Bake in preheated oven at 200°C for 10 minutes.
3. To prepare the filling, heat butter, add garlic and onion fry until fragrant. Add chicken, button mushrooms and tomatoes and fry until cooked through.
4. Fill the tart molds half full with the quiche filling.
5. For the custard filling, combine UHT milk, Paul Thicken Cream, Eggs, Pepper and Salt well together. Pour into the pastry case to cover the mushroom filling. Bake in preheated oven at 180°C for about 25–30 minutes or until mixture is set and cooked. Serve quiche hot.