Name: Chicken, mushroom and brie quiche
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 4
Ingredients: Filling; 1 sheet frozen shortcrust pastry, thawed; 30 gram butter; 2 onions, sliced; 1 clove garlic, crushed; 150 gram button mushrooms, sliced; 1 cup shredded barbecued chicken; 5 eggs; 1 cup light sour cream; 1/4 cup milk; 60 gram brie, chopped; 1 tablespoon chopped parsley or basil; 2 rashers rindless bacon, finely sliced; rocket, to serve

Ingredients

Filling

1 sheet frozen shortcrust pastry, thawed

30 gram butter

2 onions, sliced

1 clove garlic, crushed

150 gram button mushrooms, sliced

1 cup shredded barbecued chicken

5 eggs

1 cup light sour cream

1/4 cup milk

60 gram brie, chopped

1 tablespoon chopped parsley or basil

2 rashers rindless bacon, finely sliced

rocket, to serve

Method

1.Preheat oven to hot, 200°C. Lightly grease a deep 20cm quiche pan.

2.Ease pastry into a prepared pan, trimming edges. Allow to rest for 15 minutes. Bake blind for 10 minutes. Remove paper and filling. Bake for further 5 minutes. Cool. Reduce oven to moderate, 180°C.

3.FILLING: Meanwhile, melt butter in a frying pan on high. Saute onion and garlic for 2-3 minutes, until tender. Remove to a plate. Saute mushrooms in same pan, until liquid has evaporated. Arrange the chicken and onion mixture in prepared pastry case. In a jug, whisk together eggs, cream, milk, brie and parsley. Season to taste. Pour mixture over filling. Sprinkle with bacon.

4.Bake for 30-35 minutes, or until firm and golden. Top with rocket and serve with salad.

This is a great way to use up leftover roast chicken.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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