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Home » Main Meals » Chicken and mushroom quiche – delicious hot or cold

Chicken and mushroom quiche – delicious hot or cold

Author: VJ Published : January 2020 Modified : September 2022 / 7 people have commented

Recipe
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When you want a quick and easy supper, but don’t know what to make, this chicken and mushroom quiche is the answer. The filling is made with only 3 main ingredients and you can even use shop-bought pastry if you want to. Try it tonight – the family will love it!

A baked chicken and mushroom quiche.

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Table Of Contents
  1. Easy Chicken and mushroom quiche
  2. How to make chicken and mushroom quiche
  3. How to poach chicken
  4. Can I freeze chicken and mushroom quiche?
  5. You may also like these other tart and quiche recipes ….
  6. Pin for later
  7. Recipe – Chicken and Mushroom Quiche
  8. Chicken and Mushroom Quiche

Easy Chicken and mushroom quiche

I’ve been making this Chicken and mushroom quiche for years. It’s one of those recipes that everyone needs in their repetoire. Whether you just need a light supper, or a quick and easy meal to throw together when unexpected guests arrive, this recipe is perfect.

Just imagine it! Succulent chicken pieces, mixed with savoury mushrooms and onions, in a crispy melt-in-the-mouth pastry. It’s equally delicious whether you serve it hot with a bowl of mashed potatoes and peas, or cold with a side salad of tomatoes and lettuce or a bowl of orzo pasta salad. And when it’s cold, it firms up and sets, so you can pick up a slice and eat it with your fingers.

Take a look at all the benefits this recipe gives you –

  • Quick and easy to prepare – you can use shop-bought ready-rolled shortcrust pastry (or make your own using the pastry recipe from this bacon and egg pie.
  • Minimum ingredients – the filling has only 3 main ingredients – shredded chicken, mushrooms and onions – plus a couple of eggs and a cup of milk and cream.
  • Economical – I actually devised this recipe as a way of using up leftover chicken from a roast. But if you don’t have leftover chicken, don’t worry. I’ve included instructions on how to poach a chicken breast in 10 minutes.
  • Versatile – you can serve it either hot or cold, and the leftovers are perfect for popping in your lunch box for the next day.
  • Everybody loves it – nothing more to say!!!!

Just look at this succulent chicken and gorgeous crispy pastry!!!

A slice of chicken and mushroom quiche.

How to make chicken and mushroom quiche

You can get the complete list of ingredients and full instructions on how to make this chicken and mushroom pie on the printable recipe card at the end of this post.

Ingredients

The instructions given are for a 9″ quiche. If you want to make a larger quiche, or even 2 quiches, just increase the quantities for the filling accordingly.

Chicken – If you have sufficient leftover roast chicken you can use this. Otherwise follow my instructions below on how to poach chicken breasts in a quick and easy way.

Mushrooms – use white button or chestnut mushrooms for this recipe. They should be chopped into smallish pieces

Onions – these add additional flavour and should be chopped into approximately 1cm dice.

Egg, milk and cream – to pour over the quiche to bind the ingredients. You will need single cream, not double cream.

Cornflour – just a teaspoon is all you will need to make sure the egg and milk set nicely.

Sunflower oil – for frying onions and mushrooms

Shortcrust pastry – shop bought or make your own from this recipe for bacon and egg pie.

Steps to make chicken and mushroom quiche

Line the baking tin

Collage of images showing how to line a baking dish with pastry.
  • Grease a 9″ baking pan with a little sunflower oil.

Tip – pour one teaspoon of oil into the pan and use a piece of kitchen paper towel to rub the oil over the surface.

  • Roll the pastry into a circular shape large enough to fit into your baking pan
  • Wrap the pastry around your rolling pin and transfer it to the baking pan.
  • Press the pastry firmly into the baking pan and trim the edges.

Make the filling and assemble pie

collage of 3 images showing how to prepare the filling for chicken and mushroom quiche.
  • Fry the onions in a little sunflower oil until they start to soften. Add the mushrooms and continue frying over a gentle heat, until the mushrooms stop releasing their moisture. The aim here is to get the mushrooms and onions as dry as possible. If they still have a lot of moisture when you add them to the quiche, the quiche will not set.
  • Shred the chicken into a mixing bowl and mix in the mushrooms and onions.
Collage of 3 images showing how to fill the pie and cover with pastry.
  • Break 1 egg into a measure jug and add 100 ml single cream. Top up with milk until you have 1 cup (250ml) liquid in the measuring jug. Season with salt and freshly ground black pepper to taste. Add 1 teaspoon cornflour. Mix well to combine the milk and cream with the egg and remove any cornflour lumps.
  • Place the chicken mixture into the pastry case and pour over the egg and milk mixture. Be careful not to overfill or it will spill out during baking. Reserve 1 tablespoon of the liquid for egg-washing the pie before baking.
  • Make a lattice on top of the pie from the pastry trimmings, and brush with the reserved egg and milk mixture

Bake

  • Place in a pre-heated oven and bake for 25 minutes until the pastry is golden.
  • Remove from the oven and either serve hot with mashed potatoes and peas, or allow to cool and serve cold with a salad.
A slice of chicken and mushroom quiche.

How to poach chicken

Whenever I need cooked chicken for a recipe I poach it in this way.

  • Place the chicken breasts in a saucepan and cover with cold water. Add salt to taste.
  • Bring the chicken to the boil and as soon as it is boiling remove from the heat.
  • Leave the chicken to stand in the hot water until the water cools.
  • When the water is cool enough (luke warm is fine) remove the chicken from the water and pat dry with kitchen towel.
  • Slice or shred and use in your recipe.
  • You will see that when you cut your chicken it is cooked through and is white on the inside. If there is still a little pink showing, don’t worry, the chicken will continue cooking in the baking process.

Chicken breast cooked in this way remains juicy and succulent and does not dry out.

Can I freeze chicken and mushroom quiche?

This quiche freezes very well. In fact I normally make a double batch, have one for supper and freeze the other.

Just wrap the cooked quiche in cling film (you can leave it in the baking dish to prevent it breaking in the freezer) and pop into the freezer until you are ready to eat it.

To use, remove from the freezer and let it defrost in the fridge. Then pop it in the oven at 200C/400F for about 10 minutes until heated through.

You may also like these other tart and quiche recipes ….

  • South African Savoury tart
  • Zucchini and Goat Cheese tarts
  • Crustless bully beef quiche
  • Ham and cheese quiche with sweetcorn
  • Crustless vegetable quiche

Or why not just have a browse through my section on Savoury Treats for more delicious ideas.

If you’d like to be notified of any new recipes, why not subscribe to my newsletter. As a thank-you gift, you will receive a free recipe e-book containing some of my most popular cakes and desserts.

Pin for later

Why not pin this chicken and mushroom pie recipe so you can make it later.

Recipe – Chicken and Mushroom Quiche

A baked chicken and mushroom quiche.

Chicken and Mushroom Quiche

When you want a quick and easy supper, but don’t know what to make, this chicken and mushroom quiche is the answer. The filling is made with only 3 main ingredients and you can even use shop-bought pastry if you want to. Try it tonight – the family will love it!
Recipe by: Veronica
Lunch, Main Course
British
Calories 498
Prep 30 minutes
Cook 25 minutes
Total Time 55 minutes
Servings: 4 people
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5 from 5 votes

(Click the stars to rate this recipe)

Equipment

  • Mixing bowl
  • Frying Pan
  • 9" round Baking dish
  • Measuring jug

Ingredients

  • 2 – 3 cups shredded cooked chicken OR 250g chicken breasts
  • 1 cup (150g) white button mushrooms coarsely chopped
  • 1 large onion chopped into 1cm dice
  • 1 large egg
  • 100 ml single cream
  • milk To make 1 cup when mixed with egg and cream
  • 1 teaspoon cornflour
  • 2 Tablespoons sunflower oil
  • 1 packet frozen short-crust pastry
  • Salt and freshly ground black pepper to taste

Instructions

  • Roll out pastry and line a 9" pie dish. Trim the edges and reserve the trimming for the pie topping.
  • Pre-heat oven to 200°C / 400°F
  • If using raw chicken, place in a pan of cold water, season with salt to taste and bring to the boil.
  • Once the chicken reaches boiling point, remove from the heat and allow to stand and cool while you fry the onions and mushrooms.
  • Fry chopped onions gently in 2 tablespoons sunflower oil until translucent. Do not allow to brown.
  • Add chopped mushrooms and continue to fry gently until all moisture has evapourated.
  • Shred the chicken and mix with the onions and mushrooms.
  • Break one large egg into a measuring up and add 100 ml cream. Top up with milk until you have 1 cup of liquid.
  • Add 1 teaspoon cornflour. Season with salt and freshly ground black pepper to taste. Mix thoroughly to combine the egg with the milk and cream and to remove any lumps.
  • Place the chicken in the prepared pastry case and pour over the egg and milk mixture. Reserve 1 tablespoon of the milk mixture to egg wash the quiche before baking.
  • Make a lattice on top of the quiche with the pastry trimmings.
  • Brush with the reserved milk mixture.
  • Place in a pre-heated oven for 25 minutes until the pastry is golden.
  • Remove from the oven and either serve hot with mashed potatoes and peas or allow to cool and serve slices of the quiche with a side salad.

Notes

You can use leftover shredded roast chicken, or poach your own chicken breasts for this recipe.
If you want to make your own pastry you can use the pastry recipe from my bacon and egg pie.
Fry the onions and mushrooms over a gentle heat until the moisture has evapourated.  If you leave too much moisture in them the quiche will not set properly.
This recipe will serve 4 people.  If you want to make a larger quiche, or make 2 quiches at the same time, just double the ingredients.

Nutrition

Calories – 498kcal | Carbohydrates – 31.2g | Protein – 26.1g | Fat – 29.6g | Saturated Fat – 10g | Cholesterol – 108mg | Sodium – 385mg | Potassium – 365mg | Fiber – 2.3g | Sugar – 5g | Calcium – 61mg | Iron – 2mg

I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
Tried this recipe?If you made this recipe I’d love it if you could leave me a comment and let me know how it went!
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Filed Under: All Recipes, Main Meals

About VJ

In my previous life, I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, and you'll probably find a little South African influence creeping in due to the many years I spent there.

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Reader Interactions

Comments

  1. Debjani

    16 August 2021 at 7:01 am

    It is a nice recipe and my quiche came out perfect and was loved by all in my family. Thanks

    Reply
    • VJ

      16 August 2021 at 12:31 pm

      Pleased you enjoyed it 🙂

      Reply
  2. Chloe Edges

    27 January 2020 at 3:14 pm

    5 stars
    I love quiche. And I love a good lattice. But i’ve never put a lattice on my quiche! I will now…!

    Reply
    • VJ

      28 January 2020 at 5:13 am

      To be perfectly honest, it’s more of a pie than a quiche. But what the heck, ‘A rose by any other name …. etc’ 🙂

      Reply
  3. Jacqui Bellefontaine

    27 January 2020 at 1:45 pm

    5 stars
    ohhh that looks good . would be a perfect midweek meal.

    Reply
    • VJ

      28 January 2020 at 5:16 am

      I normally make it with the leftovers from a roast, so it’s pretty economical too.

      Reply
  4. VJ

    23 January 2020 at 10:19 am

    5 stars
    I love this quiche because it tastes so good hot or cold. I pop a slice in hubby’s lunch box too – it makes a nice change from sandwiches.

    Reply

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In my previous life, I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, and you'll probably find a little South African influence creeping in due to the many years I spent there.

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