How to make
For the buttery base, pour the flour along with the baking powder and the pinches of sugar and salt into a bowl. Cut the butter (preferably hard) into pieces inside.
Rub with your fingers until a crumbly mixture is obtained, then pour the water and knead the crumbs into a smooth dough.
Roll it out onto a floured surface into a very thin round crust. It should be large enough to cover the bottom and walls of a 10″ (26 cm) diameter quiche or tart form. If it has a removable bottom, it would be great, but it's not necessarily.
If you have difficulty transferring the thin crust into the form, there is another option. Since the dough is not hard, it allows you to spread it out inside the form directly with your fingers. In this case, try to keep it even and nicely attached to the walls and edges.
Pierce the base with a fork in places and store it in the refrigerator or freezer while you prepare the filling. Turn on the oven to preheat to 360°F (180 degrees).
Clean the mushrooms and chicken, if there are any skins. Cut them into small cubes and sauté them over high heat in olive oil with a little salt and black pepper. When the chicken turns white, remove it from the heat.
Beat the eggs with two pinches of salt and pour the milk and cream over them.
Spread the meat with the mushrooms onto the cooled base, sprinkle with grated Emmental cheese, pour the egg and milk mixture and grate the remaining Emmental cheese on top. You can substitute it with plain yellow cheese, as well as add more of it, if you like.
Put it in the preheated oven and bake it for about 25-30 minutes or until a nice golden color is obtained.
Serve this amazing quiche warm and you can eat it at any time of the day.
Enjoy your meal!
