Chicken, Mushroom, And Sun-Dried Tomato Quiche

Chicken, Mushroom, And Sun-Dried Tomato Quiche


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Get your serving of veggies and protein with this chicken, mushroom, and sun-dried tomato quiche recipe. You can enjoy this for lunch and dinner with a simple side dish.

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Time needed

25 min preparation + 1 hour cooking

Serving Size / Yield

6 servings


  • 2 sheets frozen ready-rolled shortcrust pastry, partially thawed
  • 2 tsp. olive oil
  • button mushrooms, sliced
  • 1 C. cooked chicken, shredded
  • 1/3 C. sun-dried tomato strips
  • 1/4 C. fresh basil leaves, chopped
  • 8 eggs
  • 1/2 C. pure cream
  • 1/2 C. parmesan cheese, finely grated

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Preheat oven to 390 degrees Fahrenheit. Place a baking tray in oven. Use pastry to line base and side of a fluted flan tin, trimming to fit. Prick base with a fork. Freeze for 15 minutes or until firm. Place tin on hot baking tray in oven. Bake for about 15 minutes or until golden. Remove from oven. Reduce oven temperature to 350 degrees.
Heat oil in a frying pan over medium-high heat. Add mushroom. Cook for four minutes or until just tender. Remove from heat. Stir in chicken, tomato, and basil. Cool. Arrange mixture in pastry case.
Place eggs, cream, and cheese in a large jug. Whisk to combine. Season with salt and pepper. Pour over chicken mixture. Bake for 40 to 45 minutes or until golden and just set. Serve.

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