For the crust :
1 cup of all purpose of flour
1/3 rd cup of butter
Salt to taste
1 egg yolk
1 or 2 tbl spoon of chilled water
For the filling:
1 cup of heavy cream
Few pinches of white pepper powder
A pinch of nutmeg powder
Salt to taste
Shredded and sauteed chicken
Veggies of your choice , like carrot , mushroom
1. Combine flour , butter and salt and mix with your finger tips until resembles with coarse bread crumbs . Add the egg yolk and 1 tbl spoon of chilled water at a time until the dough comes together . You may add another tbl spoon of water , if needed . Be careful , don’t over mix . Shape the dough into a disk and wrap with plastic . Keep it in the refrigerator for at least 1 hour .
2. For the filling , beat the egg with a fork . Add heavy cream ,salt , pepper , nutmeg powder .
3. Roll Out the dough and fit in the pan . Arrange the chicken and mushroom on it . Pour the egg mixture .
4. Bake in the pre-heated oven for 45-50 minutes at 375 FH .
Enjoy with salad!!!!
Dear Khadiza, I love your website but I have a comment on this recipe. Quiche Lorraine is made with pork product by definition- what you have posted is NOT Quiche Lorraine. It is vegetable quiche.
Thank you dear for your comment .. I agree , authentic quiche loraine must have crispy bacon strips in it .. but there are many variations as well , you just mentioned one vegetable quiche .. but my recipe is not completely vegetable quiche .. if you carefully go through the recipe , you have probably seen , it has chicken too .. 🙂