Mini Quiches with Chicken and Mushroom
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,249 cal. | (59 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 88 g | (76 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 5.4 μg | (27 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 26.3 μg | (44 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 28.6 mg | (238 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 4.5 mg | (75 %) | ||
| Biotin | 38.1 μg | (85 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 1,059 mg | (26 %) | ||
| Calcium | 165 mg | (17 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 48.9 g | |||
| Uric acid | 314 mg | |||
| Cholesterol | 542 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the dough
- 300 grams Pastry flour
- ½ tsp salt
- 1 egg
- 200 grams butter
- For the filling
- 500 grams Chicken breasts (ready to cook, skinless)
- 3 scallions
- 350 grams button Mushroom
- olive oil
- 1 ½ Tbsps Curry powder
- salt
- freshly ground peppers
- ½ organic lemon (juiced and zested)
- 4 eggs
- 350 grams Whipped cream
- Also
- Pastry flour (for the worktop)
- butter (for greasing the molds)
Preparation steps
For the dough, mix the flour with the salt, pile up in a bowl, make a well in the center, beat in the egg and sprinkle the butter in small pieces around. Quickly knead to a smooth dough using hands. Shape the dough into a bal, cover in plastic wrap, and let rest for 30 minutes in the refrigerator.
Grease the molds with butter.
For the filling, rinse the chicken breast, pat dry and cut into narrow strips. Rinse, trim and cut the scallions into thin rings. Trim the mushrooms and cut into thin slices.
Fry the chicken breast in a hot pan with 2 tablespoons oil until golden brown, sprinkle with curry and remove it. Saute the mushrooms with the scallions in the same pan in the chicken drippings, stir in the lemon juice and zest, and season with salt and pepper.
For the custard, mix the eggs with the cream, and season with salt and pepper.
Divide the dough into quarters, roll out each quarter on a floured surface slightly larger than the cavity of the mold. Line the buttered mold with the rolled dough portions and form edges that overhangs slightly. Spread the chicken-mushroom mixture over the dough in the molds and pour the custard over. Fold the overhanging dough crust towards the center over the surface. Bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for about 40 minutes. Remove from the oven and serve.
