Crustless Chicken and Mushroom Pie
Chicken breast and eggs provide complete protein, while mushrooms and green onion add savory depth. The filling stays moist beneath the soft kefir batter and golden cheese top.
Finely chop the champignons (200 g) and onion (100 g), then fry them in olive oil (1 g) for 3–5 minutes, until the onion softens and excess mushroom liquid cooks off. Let the vegetables cool briefly.
Dice the cooked chicken breast fillet (190 g) and slice the green onion (20 g); grate the hard cheese (40 g).
Lightly beat the eggs (150 g) with kefir 4% (150 g). Add wheat flour (50 g), casein (25 g), baking powder without starch (5 g), and table salt (2 g), then mix until smooth.
Fold the vegetables, chicken, and green onion into the batter. Transfer the mixture to a small square baking dish and top with the hard cheese.
Bake at 180 °C for 25–30 minutes, until the center is set and the top is golden. Serve hot or chilled.
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