Chicken, Broccoli, and Cheese Quiche Lorraine

Ingredients

For the shortcrust pastry:

For the filling:

For the filling:

 

Quiche Lorraine with chicken, broccoli and cheese

 

Step-by-step recipe with photos

Prepare the shortcrust pastry

In a large bowl, combine the sifted flour, sugar, and a pinch of salt. Mix well with a whisk. Add the cold, diced butter to the flour. Rub the flour and butter together with your hands until you obtain a finely crumbled dough. Work very quickly to prevent the butter from melting in the heat; it is best to wear gloves. Make a well in the crumbled flour, add an egg, cold milk, or water, and quickly knead the dough. (Remember not to knead the shortcrust pastry for too long, otherwise the butter will melt in the warmth of your hands, soaking the flour, and your pastries will become tough. (The butter should melt when baked, which will make the pastry crisp and delicious.) As soon as the dough comes together, stop kneading. The dough will be slightly uneven; this is okay, it's normal. Wrap the dough in plastic wrap or a bag and place it in the refrigerator for about 30 to 40 minutes.

 

Prepare the filling for the pie

While the dough is resting in the refrigerator, prepare the filling for the pie. Divide the broccoli into florets, Rinse it well and blanch it in boiling salted water for 3 to 4 minutes. Place the broccoli in a colander, pour cold water over it, and let it drain. Peel the onion and finely dice it. Sauté it in a pan with a little olive oil until lightly browned. Grate the cheese (I used cheddar), but you can use any hard cheese. Cook the chicken breast ahead of time and cut it into small pieces. (While it cooks, add bay leaf, salt, and your favorite spices.) Transfer the meat to a large bowl, add the fried onion, cheese, and Grated broccoli and mix well. The filling is ready.
Butter a 26 or 28 centimeter tart pan and dust it with flour. Place a wide strip of parchment paper in the center of the pan to easily remove the quiche later.

Remove the chilled pastry from the refrigerator. Place the shortcrust pastry on a sheet of parchment paper and cover it with plastic wrap. Roll out the pastry into a layer slightly larger than the pan, about 4 to 5 millimeters.
Remove the plastic wrap from the rolled-out pastry. Transfer the pastry with the parchment paper into the tart pan. Turn the pastry over onto the pan with the parchment paper. Cover the pan with parchment paper, then carefully remove the paper.

Press the pastry firmly into the bottom of the pan and form edges about 4 to 5 millimeters centimeters high. Trim the overhanging edges with a knife around the entire edge of the pan. Place the remaining pastry scraps at the bottom of the pan. Then spread the pastry evenly over the entire surface of the pan. Before baking, prick the shortcrust pastry frequently with a fork. Cover the pan with parchment paper and place a weight on top: beans, peas, or special ceramic baking balls. (This prevents the pastry from rising during baking.) Bake the pan with the weight in an oven preheated to 180°C for 8 to 10 minutes.

Once the indicated time has elapsed, remove the parchment paper and bake the shortcrust pastry for about 5 minutes, or until until lightly golden.
Remove the shortcrust pastry from the oven. Place the filling on the baked pastry and spread it evenly over the entire surface. Surface of theBase.
Prepare the pie filling. Combine the eggs in a bowl and whisk lightly. Pour in the cream, season with salt and pepper, add a mixture of Provençal or Italian herbs to taste, and mix well with a whisk. The filling is ready.
Pour the prepared filling over the filling. Spread the mixture evenly over the entire surface of the pie. (Before baking, you can gently shake the tart pan to distribute the filling evenly.)

Bake the quiche Lorraine in a preheated oven at 180°C for about 35 to 40 minutes, until golden brown.
After baking, remove the tart from the oven, transfer it to a wire rack, and let it cool in the pan for 15 minutes.
Remove the cooled quiche from the pan, grasp the paper strip with both hands, and carefully transfer the product to a suitable dish. Then carefully remove the paper strip.

Cut the quiche into portions and serve it for lunch or dinner. Chicken quiche Lorraine. The broccoli and cheese are ready. Enjoy your meal and happy baking!