Chicken Quiche
Chicken Quiche
Ingredients for Pastry
- Flour sieved 200 gm
- Unsalted butter 100 gm
- Cold water 2 tbsp
- Salt a pinch
- Egg 1
Ingredients for Filling
- Chicken breast fillets 2
- Corn ½ cup
- Eggs 3
- Cream 8 ounce
- Cheddar cheese, grated 4 tbsp
- Oil 1 tbsp
- Black pepper, crushed 1 tbsp
- Garlic, crushed 2 cloves
- Onion, chopped 1 small
- Oregano 1 tsp
- For the base, mix cold butter with flour and salt till mixture resembles breadcrumbs. Add in egg and cold water gradually and mix to form dough. Chill dough wrapped in cling for 1 hour atleast and then line pastry in a 9” quiche or flan tin with a loose bottom base. Chill again.Bake blind, using a large sheet of greaseproof paper and some beans to weigh the pastry down, at 180 degrees C for 25 minutes, remove beans and paper and brush with a beaten egg, bake again for 5 more minutes. To make the filling, beat cream and eggs together. Heat oil, add onion, garlic and black pepper, then the chicken and sauté till done. Mix in corn and set aside. When the base is slightly cold, add the chicken and corn mixture and top with the cream and eggs beaten together and then sprinkle the cheese. Sprinkle some oregano and bake at 180 degrees C for 20-30 minutes or till set and cheese is golden. Serve warm sliced or cold with a salad.
Comments