This is a variation of a quiche pie with chicken and mushrooms and no crust.
Not a quickest recipe to cook, however as soon as you stick it to the oven, it does not require much attention, just checking the readiness would be the thing to do.
Using pre-cooked chicken (rotisserie or boiled leftovers) is an option here, just fry mushrooms alone and add cooked chicken to the batter. It will speed up the cooking as well.
This pie would taste great for breakfast, lunch or brunch.
- 10 oz of boneless skinless chicken meat
- 6 oz of mushrooms
- Bunch of green onions (about 4 oz)
- Bunch of dill to taste
- 3 eggs
- 3 oz of shredded cheese, Italian blend works good
- 0.75 cups of flour (or how ever much the dough will require depending on how liquid sour cream is)
- About 5 oz of sour cream, if very thick dilute it with kefir or milk a bit
- 1.5 tbsp of baking powder
- Ground black pepper to taste
- Salt to taste
- Butter for frying
How to prepare, step-by-step:
- Prepare ingredients: rinse and clean onions, dill, mushrooms:
- Dice mushrooms into smaller pieces, warm up skillet with a bit of butter to moderate heat and fry diced mushrooms until liquids evaporate, stir from time to time:
- While mushrooms are cooking, chop chicken (I used a knife), then add it to the skillet and cook until chicken is cooked through:
- Then season with salt and ground black pepper to taste, then set aside to cool down:
- Warm up oven to 365F. Crack eggs into a mixing bowl and beat them together with salt and baking powder:
- Mix in sour cream:
- And flour (amount of flour will differ depending on how liquid mixture is):
- Mix batter until homogeneous:
- Add chopped green onions and dill:
- Add cooled down chicken and mushroom stuffing:
- Mix everything:
- And move mixture into a baking form (smear the form with butter if it isn’t of a non-stick kind), put form into the warmed up oven (365F) for 30 mins (check readiness from time to time):
- Once pie is cooked through, take out, sprinkle shredded cheese on top:
- And put back to the oven to color up. I cooked in for about 10 secs on high broil setting for that:
- Remove cooked pie from the oven, let it cool down a bit:
- Slice up and serve: