Ingredients for 4 servings
- 1 shortcrust pastry
- 2 eggs
- 40 cl (1.7 cups) of light semi-thick cream
- 120 g (4.25 oz) of shredded chicken
- Salt/pepper
- Oregano
Recipe: Express Chicken Quiche
Prep
10 min
Cook
35 min
Total
45 min
Servings
4 serv.
a quick quiche for emergency evening meals... Bake for 35 minutes total. Shredded chicken absorbs the cream perfectly without pre-cooking. Prep the filling 2 hours ahead and bake just before serving.
Step-by-step directions
1 Preheat the oven to 180°C (355°F)
2 In a bowl, beat the eggs, cream, salt and pepper.
3 Spread the pastry in your dish leaving the parchment paper that accompanies it. Prick the bottom of your pastry with a knife then arrange the shredded chicken.
4 Pour in the filling. Sprinkle with oregano.
5 Bake for 30 to 40 minutes depending on your oven...and sit down to eat!
Chef Patrick's Comment
Simple recipe, no light cream that might prevent the creaminess of the quiche. I am also very skeptical about this industrial shredded chicken and would personally prefer small pieces of cooked chicken wings.
Frequently asked questions
Can I use regular heavy cream instead of light cream?
Yes, no problem. Heavy cream works just as well and makes a richer filling. Use the same amount.
Why prick the bottom of the pastry crust before filling?
It prevents the crust from puffing up during baking and creates air pockets under the filling. A quick knife prick is enough, no special tools needed.
Can I make it the day before and reheat it?
Yes, keep it covered in the fridge. Reheat for 15 minutes at 160°C before serving. It freezes well for up to 2 months.
Wine Pairing
Explore all French wines ›Comments (0)
No comments yet. Be the first to share your experience!
Help other cooks
Share a tip, your adaptation, your result. Every comment counts.