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Big Chicken Quiche | One Pot Chef

Big Chicken Quiche | One Pot Chef



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Big Chicken Quiche is perfect for weekend family lunches. Roasted Chicken is layered on home made pastry and smothered in a creamy egg mixture. Topped with cheese and baked in the oven, this dish can be served hot, warm or cold. Serve with a side salad – Give it a go!

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=================
RECIPE FACT SHEET
=================

INGREDIENTS IN THIS DISH:

PASTRY:

1 1/2 Cups of Plain Flour
Pinch of Salt
125g Butter (chopped)
1 Egg Yolk
3 Tablespoons of Water

FILLING:

1 Cooked Barbecue / Roast Chicken (Skin and Bones removed, meat roughly chopped)
5 Chopped Shallots (aka Spring Onions, Green Onions etc)
8 Eggs
600ml Thickened Cream (or any cream suitable for whipping)
1 Tablespoon of Dijon Mustard
1 Cup (250ml) of Dry White Wine (optional – replace with milk or chicken stock if you prefer)
Salt and Pepper (to season)

Preparation Time: About 20 minutes
Cooking Time: About 45 minutes

SERVES 6 – 10 (Depending on Serving Size)

ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC
(Look up Google for a conversion chart if using Imperial)

More cooking videos at:
http://www.onepotchefshow.com

Music Track:
“Bright Wish” and “Peppy Pepe”
by Kevin MacLeod
http://incompetech.com
Royalty Free Music – Used with Permission under Creative Commons license.

source

View Comments (45)

45 Comments

  1. Denise awesome

    July 29, 2016 at 9:48 pm

    hi do I have to add the wine?ο»Ώ

  2. Christabel Grima

    July 29, 2016 at 9:48 pm

    do you measure out your four in measuring cups or using a measuring jug?ο»Ώ

  3. Diana Wright

    July 29, 2016 at 9:48 pm

    beautiful recipe, as always. one huge suggestion, though: every time I make the pie crust at home i use my food processor. it is a huge convenience for making this type of dough. For those who have one, USE IT! i went from getting everything messy and spending 15-20 minutes to having everything clean and only needing about 3-4 minutes

  4. Anne Fricker

    July 29, 2016 at 9:48 pm

    looks good. your onions are spring onions or scallions, shallots are something different. Shallots are worth getting to know too as they are delicious

  5. aziz targhi bakkali

    July 29, 2016 at 9:48 pm

    you can also use grape juice

  6. Shaniachannel

    July 29, 2016 at 9:48 pm

    Very good!!!Great recipe!

  7. Lovely Poloniati

    July 29, 2016 at 9:48 pm

    Amazing! Your amazing too :DD

  8. OnePotChefShow

    July 29, 2016 at 9:48 pm

    There is a link on my channel page for a Measurement Conversion website that will help you out πŸ˜‰

  9. Randy Moore

    July 29, 2016 at 9:48 pm

    Please incorporate USA measurements and temps as well as metrics. Metrics really screws up us dumb yanks!!!

  10. Nevine. Abd

    July 29, 2016 at 9:48 pm

    i think wine is important to taste. thank you!

  11. Florro

    July 29, 2016 at 9:48 pm

    To you its dough.
    To me,its modelling clay.

  12. Kimberley Andry

    July 29, 2016 at 9:48 pm

    it is chicken and eggs…

  13. Magik0722

    July 29, 2016 at 9:48 pm

    Mine pretty much came out as chiken and eggs, where did I go wrong?

  14. TehVidzShow

    July 29, 2016 at 9:48 pm

    is there a vegetarian version of this ?;o

  15. OnePotChefShow

    July 29, 2016 at 9:48 pm

    Replace the wine with chicken stock πŸ˜‰

  16. Callie BB

    July 29, 2016 at 9:48 pm

    Can I dun use wine? If I didnt use wine what can I replace?

  17. daniel wilson

    July 29, 2016 at 9:48 pm

    good vid m8

  18. pogo popface

    July 29, 2016 at 9:48 pm

    Thank you so much! I love to cook and my twins are big fans of you and your food also. Very happy πŸ™‚

  19. OnePotChefShow

    July 29, 2016 at 9:48 pm

    Replace the wine with chicken stock πŸ˜‰

  20. Shining .Shindeeg

    July 29, 2016 at 9:48 pm

    is there any substitute for the wine? or can i just take it off?

  21. katherineq20

    July 29, 2016 at 9:48 pm

    it actually turn out pretty good, but i didnt make it exactly like he did it though

  22. Luise tiramisu

    July 29, 2016 at 9:48 pm

    how did it turn out?

  23. Luise tiramisu

    July 29, 2016 at 9:48 pm

    yeah, should be fine.

  24. katherineq20

    July 29, 2016 at 9:48 pm

    im making it right now but im going to make it with milk..do you know if i use milk it would be 600 ml too?

  25. Luise tiramisu

    July 29, 2016 at 9:48 pm

    has anybody made this? Feedback pls!

  26. OnePotChefShow

    July 29, 2016 at 9:48 pm

    See the video description πŸ˜‰

  27. anita1974saleh

    July 29, 2016 at 9:48 pm

    can I omit the white wine? I would love to make this recipe but can't make it if I can't omit the wine. Can I use something else in lieu of it?

  28. Ivychandessu

    July 29, 2016 at 9:48 pm

    thank you very much for the recipe, my mom bought a slice of chicken quiche and when i heated up smelled wonderful and she got the idea "hey let's make a chicken quiche" when she says "we" she means me ^^;
    I don't mind, i'm seeing so many recipes on youtube that I feel like cooking

  29. JAWAD UK

    July 29, 2016 at 9:48 pm

    Thanks Chef.

  30. OnePotChefShow

    July 29, 2016 at 9:48 pm

    Absolutely πŸ™‚

  31. JAWAD UK

    July 29, 2016 at 9:48 pm

    Can I use shortcrust pastry mix in this recipe when I am very busy ?

  32. Dewdaahman

    July 29, 2016 at 9:48 pm

    bon appitite..

  33. OnePotChefShow

    July 29, 2016 at 9:48 pm

    @Ionagraingermusic If you wish πŸ˜‰

  34. Ms Kimlo

    July 29, 2016 at 9:48 pm

    I'm going to make this! AWESOME!

  35. OnePotChefShow

    July 29, 2016 at 9:48 pm

    @amywmy I've never tried that before, so I'm not really sure. Give it a go and see what it's like πŸ˜‰

  36. Amy

    July 29, 2016 at 9:48 pm

    This would probably be a weird question but can I substitute the pastry with a layer of mash potatoes instead? thanks in advance!

  37. OnePotChefShow

    July 29, 2016 at 9:48 pm

    @sdmac21 Cooking it for longer will get a firmer consistency πŸ™‚

  38. BeautifulBlue23

    July 29, 2016 at 9:48 pm

    i like the addition of wine, ha ha

  39. Anon Ymous

    July 29, 2016 at 9:48 pm

    @OnePotChefShow – Goodness, the things one can learn by asking a question! Until I read your response, I wasn't aware eggs were "sized" by their weight.
    Here in Canada, I *thought* it was strictly by size. However, when I just checked, it turns out our eggs may be SOLD by size but it's actually weight that matters! E.g. Jumbo= 70g or more; Extra Large= 63g or more; Large= 56g or more; Medium= 49g or more; Small= 42g or more; Peewee= Less than 42g.
    For baking/cooking, Large is "standard".

  40. OnePotChefShow

    July 29, 2016 at 9:48 pm

    @NewbieCamper I use 70g eggs which are pretty standard. If you are using smaller eggs, feel free to add a couple of extra eggs in. Unless your eggs are significantly larger, I would worry about adding extra ones in πŸ˜‰

  41. Anon Ymous

    July 29, 2016 at 9:48 pm

    Hello Chef πŸ˜‰ Another great recipe & video!
    Judging by the yolk size, were the eggs you used small size? I usually have large size in the fridge so wondering if I should decrease the quantity? Thank you.

  42. killaboyratz

    July 29, 2016 at 9:48 pm

    da beginin wz a bit scary!

  43. Tonithenightowl

    July 29, 2016 at 9:48 pm

    I'm not big on wine in food so I would substitute the wine with milk. I also like more veggies so I would add grated carrot and finely diced green and red bell pepper. If not using chicken, you can use cooked and crumbled bacon and sausage. Oh and I would also use a quarter t. of cayenne pepper in the egg mixture for a little zip. Great recipe, thank you David.

  44. OnePotChefShow

    July 29, 2016 at 9:48 pm

    @sillysilvergirl1357 Yes, you can use stock instead. But since the alcohol will be cooked out in the oven, there is no problem with kids eating the original version πŸ˜‰

  45. OnePotChefShow

    July 29, 2016 at 9:48 pm

    @JuicyFruitQueen You could use pre-made pastry πŸ˜‰

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