716- Crustless Quiche / كيش بدون عجين

May 4, 2019 | Appetizers

Prep time :

30 minutes

Cook time :

20 minutes

Serves :

8 mini quiches

Complexity :


Ingredients :

125 grams (4.5 oz.) chicken breast

1 onion, chopped

115 grams (4 oz.) mushroom, canned

30 grams (1/4 cup) flour

1 egg

140 ml (1/2 cup and 2 tablespoon) milk

4 grams (1/2 teaspoon) baking powder

70 grams (2.5 oz.) edam cheese, shredded

2 tablespoons olive oil

A pinch of nutmeg

Salt and pepper, to taste

Directions :

1- Preheat your oven to 440°F (225°C)

2- Cut the chicken breast into small cubes

3- In a pan, over medium-high heat, heat the olive oil, add the chicken cubes and cook. Remove from the pan and set aside

4- Cut the onion into thin stripes, add to the same pan and cook until it becomes soft and translucent

5- Add the mushroom. Season with salt and pepper and cook until it’s well cooked through. Set aside

6- In a mixing bowl, combine together the milk, egg, a pinch of nutmeg, salt, and pepper and mix. Add the flour and mix again

7- Coat the muffin pan with a thin layer of butter then coat with flour

8- Start with a layer of chicken cubes followed by a layer of onion and mushroom. Pour the milk mixture over the two layers and sprinkle with shredded edam cheese

9- Place the quiches in the preheated oven for 5 minutes, decrease the heat to 390°F (200°C) and continue cooking for 15 minutes

10- Let the quiches cool down for 20 minutes before removing from the pan. Serve warm or at room temperature

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