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🍽️ Flatbread with Chicken and Mushrooms

685 kcal · 30 min · 4 servings

Ingredients

• 250 g flour
• 10 g fresh yeast
• 1 tsp sugar
• 2 tbsp vegetable oil
• 1 tsp salt
• flour (for working)
• 250 g chicken breast fillet
• 250 g mushrooms
• 2 onions
• 2 tbsp butter
• salt
• pepper (from the mill)
• 2 sprigs parsley
• 200 g sour cream
• 3 eggs
• 100 ml whipping cream
• 100 g grated cheese (e.g. Emmental)
• nutmeg

Instructions

1. 1. Sift the flour into a large bowl.
2. 2. Make a well in the center of the flour.
3. 3. Crumble the yeast into the well.
4. 4. Add the sugar and 2-3 tablespoons of lukewarm water.
5. 5. Stir the mixture lightly.
6. 6. Let the dough rise, covered, in a warm place for approx. 30 minutes.
7. 7. Add the oil, salt, and approx. 100 ml of lukewarm water to the dough.
8. 8. Knead everything into a smooth dough.
9. 9. If necessary, add a little more water or flour.
10. 10. Let the dough rise, covered, for another approx. 30 minutes.
11. 11. Rinse the chicken and pat it dry.
12. 12. Cut the chicken into small cubes.
13. 13. Clean the mushrooms and slice them.
14. 14. Peel the onions and dice them finely.
15. 15. Heat 1 tablespoon of butter in a hot pan.
16. 16. Sauté the onions until translucent.
17. 17. Add the mushrooms and cook for 2-3 minutes.
18. 18. Season the mushrooms with salt and pepper.
19. 19. Remove the mushrooms from the pan and set aside.
20. 20. Fry the chicken in the remaining butter.
21. 21. Season the chicken with salt and pepper.
22. 22. Remove the chicken from the heat.
23. 23. Rinse the parsley and shake it dry.
24. 24. Pluck the parsley leaves off the stems.
25. 25. Mix the crème fraîche with the eggs.
26. 26. Add the cream and the cheese.
27. 27. Season the mixture with salt, pepper, and nutmeg.
28. 28. Preheat the oven to 200°C fan.
29. 29. Line the quiche tin with baking paper.
30. 30. Knead the dough again on a floured work surface.
31. 31. Roll out the dough.
32. 32. Place the dough in the tin and press up a edge.
33. 33. Distribute the chicken and mushrooms evenly over the dough.
34. 34. Sprinkle the quiche with the parsley.
35. 35. Pour the egg-cream mixture over everything.
36. 36. Bake the quiche for approx. 40 minutes until golden brown.
37. 37. Cut the quiche into pieces.
38. 38. Serve the quiche.

Nutrition per serving

• kcal: 685
• Protein: 39 g · Fett/Fat: 32 g · Carbs: 58 g