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My times are very short these days, and this is one of the recipes fast you can do, and also the richest, is a dish that is sufficient and complete, takes meat, veduras, eggs, cheese, milk, and flour. This flour can be replaced by corn flour with no problem, is equally rich.
If you do not like celery, they can pick, the people who do not like, I love, and I think it is going very well and even more chicken with mushrooms and mushrooms.
I had a difficulty in doing so, is that the precooked dough, I became very gilded edges, so when I touch him re-enter the oven, covered with a strip of aluminum foil that part, so, no edge tosto and kept the flavor.

Ingredients: 1

pastry base
½ cup olive oil 2 medium onions


4 stalks celery 200 g chicken breasts 250 g sliced \u200b\u200bmushrooms

200 grams of mushrooms sliced \u200b\u200b4 Eggs

200
g liquid cream Salt and white pepper freshly grated nutmeg freshly grated


100 grams almonds 100 grams of hard cheese rolled

Preparation
their earlier
pastry

Roll the pastry on the roll and the top of the mold roll out we are going to use, very comfortable leaving because it tends to shrink to leave stand. We hit the mass
very well to the bottom and around the edge of the mold, use your fingers to give it the right way.
Prick the base and edges with a fork several times so that during baking is not inflated by parts and the base is irregular. We immediately
pan with the dough in the freezer. This will not be necessary to dry peas or beans.

We light the oven to bake a little dough so that is no less crude, about 190 degrees, we put the pan directly into the heated oven, about 7 minutes left, the idea is that the dough is cooked, but uncooked, as you will enter the oven.

PREPARE THE QUICHE


In a deep skillet or casserole, pour the oil to warm a bit, cut the onion into thin rings, chicken into strips, celery and mushrooms in roundels and sliced \u200b\u200bmushrooms

When oil is hot and we take the onion and fry for about 5 minutes, then add the chicken, celery, mushrooms and mushrooms, season lightly and fry about 10 minutes, if plugging so you can evaporate the liquid, and we is dry.

Once cooked, we take this preparation, waiting to cool a bit to release a little fluid on the ground. If it is very liquid, strain and reserve.

In mixer, beat the eggs, cream and nutmeg, if we test the filling and missing a little salt and pepper, add the eggs, bringing it well.

We cover the entire surface with sliced \u200b\u200balmonds, and cheese rolling, we take up the batter of eggs and cream.
We return to again put the pan in the oven at the same temperature as before, and left until the quiche is complete, and curd inside.

IDEAS:

If they stay liquid, and have strained, it may well be useful to us to make a sauce, as it is very good, the broth is chicken with mushrooms and vegetables, we take a little cider or white wine, thickened, and is a perfect sauce.