Delectable mini quiches filled with tender chicken and sautéed button mushrooms, enhanced with a hint of fresh thyme. A classic of French cuisine that combines delicate flavors and melt-in-your-mouth textures, perfect for an appetizer or memorable brunch.
⏱️57 min
📊Medium
👥12 servings
🍽️Snack
quickfamilyfestive
Ingredients
320 gshortcrust pastry
200 gfarm chicken
250 gbutton mushrooms
3 pièceseggs
180 mlcrème fraîche
80 ggrated Gruyère cheese
1 pincéefresh thyme, salt and pepper
Instructions
1PREHEAT THE OVEN TO 200°C: Turn on your oven and set it to 200°C with the rack in the center position. Proper preheating ensures even cooking and optimal pastry texture. Allow the oven to heat for at least 10 minutes before placing your quiches inside.
2PREPARE THE MOLDS: Thinly roll out the shortcrust pastry between two sheets of parchment paper. Cut out 7 cm diameter discs and gently place them in the 12 cavities of the mini tartlet mold. Press the pastry firmly into the corners and prick the bottom lightly with a fork to prevent the pastry from puffing up during cooking.
3COOK THE CHICKEN: Cut the chicken breast into small, regular dice about 1 cm in size. Heat a pan with a little olive oil over medium-high heat and sauté the chicken for 8 to 10 minutes, stirring regularly, until it is fully cooked and golden (the meat must not be pink). Season generously with salt and pepper. Reserve the chicken on a plate.
4PREPARE THE MUSHROOMS: Clean the mushrooms with a damp cloth rather than washing them, to prevent them from absorbing water. Slice them thinly. In the same pan, sauté the mushrooms over medium-high heat for 5 to 6 minutes, stirring regularly, until they release their moisture and it evaporates. They should become lightly golden and tender. Season with salt, pepper and sprinkle with some fresh thyme. Mix with the cooked chicken.
5PREPARE THE QUICHE FILLING: Beat the 3 eggs with the crème fraîche using a whisk until smooth and homogeneous. Season generously with salt, pepper and a little fresh thyme. The filling should be fluid and creamy to distribute evenly throughout the quiches.
6FILL AND BAKE: Distribute the chicken-mushroom mixture evenly in each cavity, then gently pour the egg filling until three-quarters full. Sprinkle grated Gruyère cheese on top of each mini-quiche. Bake at 200°C for 20 to 22 minutes, until the quiches are well puffed, golden, and the filling is set but still slightly trembling in the center (knife test: the blade should come out almost dry). Let cool for a few minutes before carefully removing from the mold.