Classic Chicken & Mushroom Quiche

Why I chose the 'Naked' crust

I don't believe in using maida. It's just not how I cook at home. By using organic whole wheat, the crust takes on a lovely, nutty flavour that pairs perfectly with savoury fillings. I blind-bake it first, which is a bit of extra work, but it ensures you get a crisp bottom and sides every single time, so it never turns soggy.

What goes inside

For this specific quiche, I focus on quality proteins and fresh herbs. The chicken breast is seasoned with black pepper and fresh thyme and rosemary, then sautéed with button mushrooms until they’re golden and earthy. I use a classic egg-cream-milk custard to bind it all together, which gives it that melt-in-the-mouth texture without using any processed thickeners.

Serving suggestions

Each 9-inch quiche yields about 6 to 8 substantial slices. It arrives in a sturdy box, ready to serve warm or at room temperature. It works beautifully as a centrepiece for a weekend brunch, a quick healthy snack for teens, or a comforting addition to a dinner party. If you are planning an event, please remember I bake everything from scratch in my home kitchen, so I need a little bit of lead time to prepare everything perfectly.