Laurent Pie with Mushrooms and Chicken

Laurent pie or Quiche Loren is an open pie with a savory filling and cream or milk filling. This cake was invented in Lorraine. Now this area is located on the border of Germany and France, and previously belonged to the first. Traditionally, quiche was served as an appetizer, but nowadays it is increasingly being offered as a main dish.

Ingredients

• 50 g margarine or butter
• 1 egg
• 3 tbsp ice water (I have ice cubes)
• 200 g flour
• 0.5 tsp salt
• 200 ml heavy cream
• 150 g cheese
• 2 eggs
• salt
• 300-400 g chicken fillet
• 400 g mushrooms
• broccoli on request
• 2-3 medium onions
• salt
• vegetable oil

Directions

1. Mix softened margarine (butter) with the egg. Add ice water, salt.
2. Then add the sifted flour and knead the elastic dough.
3. Cover with cling film (or put in a bag) and refrigerate for half an hour.
4. Finely chop the onion and fry.
5. Add chopped mushrooms to the onion and fry for 10 minutes.
6. Boil the fillet in salted water until tender. Cool and cut into pieces. Add chopped chicken fillet to the pan and, if desired, broccoli. Fry for another 10 minutes.
7. For filling, grate the cheese on a fine grater, and lightly beat the eggs.
8. Combine cheese, eggs and cream, add salt, pepper and mix.
9. Grease the form with oil and lay out the dough, forming the sides. I have a mold with a diameter of 28 cm.
10. Lay out the filling.
11. Put the filling on the filling and smooth it out.
12. Bake in a preheated oven at 180 degrees for 30-40 minutes.
13. Bon appetit!