Chicken and Mushroom Quiche


What about some delicious quiche? May I temp you by saying it is very easy to prepare if you have cooked chicken and pre-made pie crust on hand? Made with a coconut custard, this quiche is creamy with a beautiful texture. I love using coconut milk instead of cow milk in this recipe because it adds a pleasant flavor to the dish without coconut aftertaste. This quiche tastes better the next day, so you can make it in the evening, and have it for brunch or lunch the next day. I have a little piece the day I bake it, so by all means give it a taste after it cools down.


1 pie or biscuit shell, unbaked (Store-bought pie shell will work as well.)
1 cup skinless chicken thighs, cooked and chopped
1 cup mushrooms, chopped
1 cup Swiss or Mozzarella cheese, grated
½ cup sweet onion or shallot, finely chopped (The onion can be lightly sautéed in a little bit of light oil.)
3-4 oz spinach, cooked, drained and chopped (makes 1/2 cup after chopping)
1/4 cup fresh cilantro, chopped
3 eggs
¾ cup coconut milk, unsweetened
¾ cup mayonnaise
½ tsp dry dill
½ tsp toasted coriander seeds, freshly ground (optional)
salt to taste
pepper to taste

Pie Shell
1 ¼ cups unbleached all-purpose flour
1/4 tsp salt
7 tbsp butter, cut into small pieces (For flakier shell after cutting it, place the butter into the freezer for 10 minutes)
3 to 4 tbsp ice water


Pie Shell

Prep 15 min   Rest: 30 min    Total: 45 min

In a bowl sift the flour and salt. Blend in the butter with your fingertips until the mixture resembles coarse crumbs. Add the water, 1 tbsp at a time. Mix until mixture comes together. With your hands shape the dough into a disc. Wrap it in plastic wrap. Refrigerate for at least 30 minutes, or overnight.

On a lightly floured surface, pat the dough down, and roll it out into 12 inch circle or the shape your baking dish.


Prep: 10 min    Cook: 45 min      Total: 55 min

In a medium bowl, mix the chicken, ¾ cup cheese, mushrooms, onions, spinach and cilantro.


In a separate bowl, whisk together the eggs, coconut milk, mayonnaise, dill, coriander, salt and pepper.


Place the pie shell into the quiche dish (you can use a pie dish as well). With a fork poke holes in the bottom of the shell. Evenly sprinkle ¼ cup of the cheese on the bottom of the biscuit shell. Add the chicken mixture on top of the cheese, then pour the coconut mixture over it.


Bake in the 350 F pre-heated oven for 40 to 45 minutes or until a cake tester comes out clean and the top of the quiche is set.

After taking the quiche out of the oven, let it set for at least 15 minutes before slicing. The quiche can be served cold or warm.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s