This chicken and mushroom quiche recipe is from scratch and is super delicious. Complete this meal with a fresh salad.
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Preheat oven to 375°F.
Measure flour into a mixing bowl. Add salt, and shortening. Using a pastry cutter cut in until you
have a coarse meal consistency. Sprinkle with cold water one tablespoon at a time. Mix lightly with a fork until the dough clings together and cleans easily from the bowl. Form a flattened ball with the pastry. Roll out on a lightly floured flat surface to a disk one inch larger than the pie plate. Transfer to the pie plate, being careful not to stretch the pastry. Fold the edges down and pinch flute an edge around the crust. Place the pie crust to chill in freezer for 15 minutes.
In medium bowl, whisk eggs together. Remove crust from the freezer and use a pastry brush to paint a little of the egg mixture over entire crust. This will seal the crust slightly and keeps the crust flaky once the filling is added. Poke a few holes in the crust with a fork. Bake for 10 minutes or until light brown, remove to wire cooling rack. Set the remainder of the eggs aside for the moment. While crust is baking, heat oil in a large skillet over medium heat. Add the the chicken pieces and cook until no pink shows. Add mushrooms, and onion. Cook until tender. Use a slotted spoon to transfer chicken and mushrooms and onions to a plate lined with paper towels to absorb any liquid. In the bottom of the crust, sprinkle half of the cheese. Pour in the chicken mushroom filling. Add milk, salt and pepper and remaining cheese to the beaten eggs and whisk until combined. Pour milk mixture into the crust and place into the oven to bake for 35 minutes or until knife comes out clean. Remove to a cooling rack and let sit for 15 minutes to set before you cut and serve.