Chicken and Champignons Quiche

A delicious quiche along with a fresh salad is my current favorite meal. It’s simple, tastes good and the version presented here is just one of many possible quiche variants.




…for the dough:

  • 200 g flour
  • 1 pinch of sugar
  • 10 g fresh yeast (or ca. 3 g dry yeast)
  • ½ teaspoon salt
  • 2 tablespoons oil
  • ca. 150 ml lukewarm water

…for the filling:

  • 500-600 g chicken thighs
  • 1 big carrot
  • 1 big onion
  • 100 g champignon mushrooms
  • 2 spring onions
  • 1 garlic cloves
  • 1 egg
  • 200 g creme fraiche
  • 1 tablespoon choped parsley
  • salt and freshly grained pepper
  • 1 egg yolk



Take half of the water and dissolve yeast and sugar. Let stand for 15 minutes. Sift the flour into a bowl, mix with salt and form a hollow in the middle. Add the dissolved yeast and the oil. Knead with the remaining water to get an elastic and soft dough. Form the dough into a ball and allow to rise covered for 1 hour.

Meanwhile, wash the chicken thighs and pat dry. In a saucepan with a little oil, sauté from all sides over high heat until the skin starts to show light color. Peel the onion and clean the carrot. Deglaze the meat with about 1.5 liters of water and add the onion and carrot. Season with salt and pepper and cook for about 30 minutes until the meat softens. To taste you can also add fresh herbs. Remove the cooked meat, as well as the carrot, from the broth and allow to cool. The liquid can be kept and used as chicken stock. Separate the chilled meat from the bone and chop it into small pieces. Also cut the carrot into pieces.

Clean the mushrooms and dice them. Chop the spring onions and the garlic clove and sauté with a little olive oil. Add the mushrooms and continue to simmer. Finally, add the diced meat and simmer briefly until all the liquid has evaporated. Remove from the heat and allow to cool a little bit. Now add the egg, creme fraiche and the pieces of carrot. Season with salt and pepper and add the chopped parsley. Stir well and put aside.

Now roll out the risen dough to a circle that should be a bit bigger than the baking tin in which you want to bake the quiche. The rolled dough should be about 3-4 mm thick. Transfer the dough to the baking pan so that parts of the dough sticks out over the edge of the baking pan. Spread the filling evenly over the dough (not over the protruding dough edge) and then fold the dough edge inwards.

Preheat the oven to 180° C. Whisk an egg yolk and brush the dough with it. Bake for 30 minutes or until the quiche turns golden yellow. Allow to cool briefly and serve.

Bon appétit! 🙂




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