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Quiche forestière (chicken mushroom quiche)

Serves: 4-6
Ingredients
Chicken, shredded 60 gm
Mushroom, chopped 40 gm
Onion, chopped 40 gm
Milk 200 ml
Egg 1 pc
Cooking cream 600 ml
Salt 10 gm
Pepper 10 gm
Extra virgin olive oil 15 ml
Emmental cheese, grated 100 gm
For the dough:
All-purpose flour 500 gm
Butter, salted 200 gm
Salt 5 gm
Pepper 5 gm
Nutmeg 5 gm
Milk 200 ml
Egg yolk 2 pc
Method
For the dough: Melt the butter slowly in a pan then set aside to cool for 5 mins.
In a large mixing bowl, mix the melted butter with the flour then add all the other ingredients.
When the dough has been properly mixed, refrigerate for 10-15 minutes.
Use a rolling pin to roll out the dough on a flat surface. Then place it into a 15cm by 15cm mould.
Preheat the oven to 250°C.
Sauté the chopped mushroom and onion in a pan slowly till moist. Season and place atop the dough.
Fry the chicken in a pan of olive oil along with salt and pepper.
Add the chicken on top of the mushrooms and onion inside the mould.
In a separate bowl, mix the egg along with the cooking cream and milk. Pour this over the ingredients in the mould, and sprinkle the grated cheese on top.
Cook the quiche in the oven for approx 25-30 mins (or till a knife inserted into the quiche comes out clean.)
Serve lukewarm with a fresh salad.

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