Chestnut, Chicken, and Mushroom Quiche

• 1 sheet Frozen puff pastry
• 1 Large egg
• 1 Cream stew roux block
• 120 ml Milk
• 20 grams Cream cheese
• 1 dash Krazy Salt
• 1 Oregano
• 1 dash Cinnamon
• 60 grams Chicken thigh meat
• 80 grams Mixed mushrooms
• 8 Peeled sweet chestnuts

1. I used maple-flavored sweet chestnuts.
2. Preparations: Cut the chicken and chestnuts into 2 cm chunks.
3. Bring the pie sheet to room temperature and line a lightly-buttered cake pan.
4. Use a fork to poke holes in the bottom, fill with baking weights, and bake at 200C for about 20 minutes.
5. Remove the baking weights and bake for another 2 or 3 minute until the surface is crisp.
6. If using a toaster oven, top with aluminum foil and bake while keeping an eye on it.
7. Let cool.
8. Heat olive oil in a frying pan and stir-fry the mushrooms and chicken.
9. Lightly season with salt and pepper.
10. Let cool, then add the fillings to the crust.
11. Heat the milk in a frying pan over low heat.
12. Add the stew roux and cream cheese and mix well to dissolve.
13. Let Step 5 cool, then add the lightly beaten egg and mix well to make the egg mixture.
14. Adjust the taste with cinnamon and krazy salt.
15. Preheat the oven to 180C.
16. Pour the egg mixture into the pie crust.
17. Sprinkle with oregano and bake in an oven at 180C for 30-40 minutes.
18. Enjoy while hot and crispy.

pastry, egg, cream stew roux block, milk, cream cheese, salt, oregano, cinnamon, chicken thigh, mushrooms, sweet chestnuts

Taken from cookpad.com/us/recipes/146342-chestnut-chicken-and-mushroom-quiche (may not work)