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Chestnut, Chicken, and Mushroom Quiche

Chestnut, Chicken, and Mushroom Quiche

This is a oregano-scented chestnut and chicken quiche for a mature palate.
It's easily made with stew roux, but doesn't include heavy cream.
Enjoy with a glass of white wine.

Ingredients: one cake pan about 12 cm high, 5 cm diameter (2 servings)

Frozen puff pastry
1 sheet
Egg Mixture
☆Large egg
1
☆Cream stew roux block
1
☆Milk
120 ml
☆Cream cheese
20 g
☆Krazy Salt
a small amount
☆Oregano
to taste
☆Cinnamon
a small amount
Fillings
★Chicken thigh meat
60 g
★Mixed mushrooms
80 g
★Peeled sweet chestnuts
8

Steps

1. I used maple-flavored sweet chestnuts. Preparations: Cut the chicken and chestnuts into 2 cm chunks.
2. Bring the pie sheet to room temperature and line a lightly-buttered cake pan. Use a fork to poke holes in the bottom, fill with baking weights, and bake at 200℃ for about 20 minutes.
3. Remove the baking weights and bake for another 2 or 3 minute until the surface is crisp. If using a toaster oven, top with aluminum foil and bake while keeping an eye on it. Let cool.
4. Heat olive oil in a frying pan and stir-fry the mushrooms and chicken. Lightly season with salt and pepper. Let cool, then add the ★ fillings to the crust.
5. Heat the milk in a frying pan over low heat. Add the stew roux and cream cheese and mix well to dissolve.
6. Let Step 5 cool, then add the lightly beaten egg and mix well to make the egg mixture. Adjust the taste with cinnamon and krazy salt. Preheat the oven to 180℃.
7. Pour the egg mixture into the pie crust. Sprinkle with oregano and bake in an oven at 180℃ for 30-40 minutes. Enjoy while hot and crispy.

Story Behind this Recipe

I made a mini variation of a food writer's quiche recipe for 2 servings and omitted the heavy cream.