Smoked Salmon & Chicken Mushroom Quiche

Steps

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1. 1
   Combine the flour, butter, egg yolk, salt and cold water into a dough, then chill it to rest as the pie crust.
   ▶ ≈1:49
2. 2
   Cut the chicken breast, onion and shiitake mushrooms into bite-sized pieces, and chop the komatsuna into sections.
   ▶ ≈4:10
3. 3
   Heat the pan and sauté the chicken pieces until golden brown on the surface.
   ▶ ≈6:07
4. 4
   Add the onion, shiitake and komatsuna to the pan, season with salt, black pepper and soy sauce, stir-fry until cooked, then let the filling cool.
   ▶ ≈11:20
5. 5
   Roll out the pie dough and line a 23cm tart pan, then prick the base with a fork to prevent it from puffing up during baking.
6. 6
   Spread the cooked chicken and mushroom filling evenly over the crust, then layer the smoked salmon on top.
7. 7
   Whisk together the eggs, whipping cream, dashi, parmesan, salt and black pepper into a custard, pour it over the filling, and top generously with pizza cheese.
8. 8
   Bake in a preheated oven until the top is golden brown and the custard has fully set, then serve.