Quiche with Chicken and Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,962 cal. | (141 %) | ||
| Protein | 154 g | (157 %) | ||
| Fat | 160 g | (138 %) | ||
| Carbohydrates | 224 g | (149 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 15.7 g | (52 %) |
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 12.6 μg | (63 %) | ||
| Vitamin E | 19.5 mg | (163 %) | ||
| Vitamin K | 76.1 μg | (127 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 3.3 mg | (300 %) | ||
| Niacin | 76 mg | (633 %) | ||
| Vitamin B₆ | 2.2 mg | (157 %) | ||
| Folate | 672 μg | (224 %) | ||
| Pantothenic acid | 13.2 mg | (220 %) | ||
| Biotin | 126.6 μg | (281 %) | ||
| Vitamin B₁₂ | 7.1 μg | (237 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 3,190 mg | (80 %) | ||
| Calcium | 1,171 mg | (117 %) | ||
| Magnesium | 255 mg | (85 %) | ||
| Iron | 13.1 mg | (87 %) | ||
| Iodine | 96 μg | (48 %) | ||
| Zinc | 14.6 mg | (183 %) | ||
| Saturated fatty acids | 82.9 g | |||
| Uric acid | 852 mg | |||
| Cholesterol | 1,127 mg | |||
| Complete sugar | 31 g |
Ingredients
- For the crust:
- 250 grams Pastry flour
- 10 grams fresh Yeast
- 1 tsp sugar
- 2 Tbsps vegetable oil
- 1 tsp salt
- Pastry flour (for the work surface)
- For the topping:
- 250 grams Chicken breasts
- 250 grams button Mushroom
- 2 onions
- 2 Tbsps butter
- salt
- freshly ground peppers
- 2 sprigs parsley
- 200 grams Sour cream
- 3 eggs
- 100 milliliters Whipped cream
- 100 grams grated Cheese (such as Emmentaler)
- Nutmeg
Preparation steps
For the crust: Sift the flour into a bowl and form a well in the center. Crumble the yeast into it and mix with the sugar and 2-3 tablespoons of lukewarm water. Cover and let sit about 30 minutes in a warm place.
Add the oil, salt and an additional 100 ml (approximately 1/2 cup) of lukewarm water. Knead to a smooth dough. If necessary add some more water or flour. Cover and let sit another 30 minutes.
For the topping: Rinse the chicken, pat dry and chop into small pieces. Clean the mushrooms and cut into slices. Peel the onions and chop finely. In a hot pan with 1 tablespoon of butter, sauté until transparent. Add the mushrooms and sauté for 2-3 minutes. Season with salt and pepper and remove from the pan.
Sauté the chicken in a pan with the remaining butter. Season with salt and pepper and remove from the heat. Rinse the parsley, shake dry and pluck off the leaves. Combine the sour cream with the eggs, the cream and the cheese and season with salt, pepper and nutmeg.
Preheat the oven to 200°C (approximately 400°F). Line the quiche dish with parchment paper.
Knead the dough once more on a floured surface. Roll it out and line the quiche dish with it, leaving an edge. Evenly distribute the chicken with the mushrooms over the dough. Sprinkle with the parsley and fold the dough up over. Bake about 40 minutes until golden brown.
Cut into pieces and serve.
