-1 puff pastry
-100 g grated Gruyère cheese
-25 cl of cream
-30 g of butter
-3 chicken breasts
-1 uncured lemon
-1 C. vegetable oil soup
-2 scratchy nutmeg pliers
-300 g of Paris mushrooms
-5 sprigs of parsley
Wash the lemon, take the zest and squeeze the juice.
Cut the chicken breasts into small dice, pour over the juice and the lemon peel.
Add the oil, salt, and pepper. Mix and keep cool.
Preheat the oven th.7 (220 ° C).
Unroll the dough into a pie pan and prick the bottom with a fork.
Bake and cook for 10 minutes.
Wash and chop the parsley. Peel and mince the shallots.
Cut the mushroom base of mushrooms, pass them quickly under the water and slice them.
Melt the butter in a pan, add the chicken dice drained.
Brown on high heat for 5 minutes, then remove from the pan.
In the same pan, melt the shallots.
As soon as they are translucent, add the mushrooms, cook them for 5 minutes over high heat.
If necessary, remove cooking water that has not evaporated, salt and pepper.
In a bowl, beat the eggs with the crème fraîche, parsley, and nutmeg, salt and pepper.
Line the bottom of the grated gruyere pie. Sprinkle with chicken diced, cover with mushrooms and shallot.
Pour over the egg-cream mixture.
Bake and cook for 35 minutes.