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Quiche Recipe

This quiche recipe is quick (if you don’t count the 2 hours of dough chilling time) and really simple. Try it today for a wholesome meal!
Prep Time20 mins
Cook Time40 mins
Inactive Time2 hrs
Total Time3 hrs
Course: Breakfast, Main Course
Cuisine: American, French, German
Keyword: crustless quiche, how to make quiche, quiche, quiche recipe, quiche recipes, spinach quiche
Servings: 4 servings
Calories: 512kcal
Author: Luna Regina

Ingredients

Crust:

  • 2 tbsp vegetable shortening
  • 1 cup all-purpose flour
  • 1/2 tbsp unsalted butter
  • 6 tbsp water ice-cold
  • 1/8 tsp salt

Filling:

  • 1/2 tsp salt divided
  • 1/2 tsp ground pepper
  • 2.5 medium eggs
  • 1 tsp olive oil
  • 1.5 oz onion
  • 1 tbsp garlic minced
  • 1 tbsp parsley chopped
  • 3 oz white mushrooms cut into chunks
  • 1/4 tsp dried thyme
  • 18 oz skinless boneless chicken thighs chopped into small pieces
  • 1 tbsp heavy cream
  • 1/3 cup whole milk
  • 15 oz potatoes chopped
  • 0.75 oz mozzarella cheese

Instructions

  • Blend flour, salt, chilled butter, and shortening in a food processor. Gradually add ice-cold water to it while blitzing until crumbs form.
  • Turn it out onto a lightly floured work surface. Quickly shape the dough into a disk, and wrap it with plastic wrap. Refrigerate it for at least 2 hours.
  • Preheat the oven to 375°F.
  • In a pan, cook onion and garlic with olive oil for 1 minute over medium heat.
  • Add the chicken and cook for another 2 minutes. Stir occasionally.
  • Add potatoes, mushrooms, half the amount of salt, pepper, and thyme. Stir well and allow to cook for another 10 minutes.
  • Whisk eggs, milk, cream, and the remaining salt in a bowl.
  • Unwrap the dough, and roll it out thinly on a work surface. It can stick to your rolling pin, so be sure to flour your work surface and the rolling pin.
  • Gently roll the dough sheet around the rolling pin, then lift it from the work surface. Unroll the pastry over a round baking dish, very carefully. Gently press the pastry on the sides of the dish to form the crust.
  • Transfer the cooked filling into the crust. Slowly pour the egg-milk mixture on the filling and swirl it around using a spatula.
  • Bake at 375°F for 30 minutes or until the top is golden. Check every once in a while.
  • Sprinkle cheese on top of the quiche and bake for another 5 minutes.
  • Sprinkle parsley on top and serve.

Nutrition

Serving: 1serving | Calories: 512kcal | Carbohydrates: 45g | Protein: 36g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 236mg | Sodium: 580mg | Potassium: 928mg | Fiber: 4g | Sugar: 3g | Vitamin A: 314IU | Vitamin C: 13mg | Calcium: 94mg | Iron: 4mg