Cherry tomatoes and chicken quiche: a savory cake to try for a tasty lunch!
published on 4 September, 2020 at 15:56
Here's a recipe step by step to make the most incredible quiche ever!
INGREDIENTS
INGREDIENTS
For the dough:
300 g (2 cups) all-purpose flour;
150 g (⅔ cup) cold butter;
1 egg;
60ml (4 tbsp) cold water;
1 tsp sugar;
½ tsp salt.
For the filling:
2 chicken breasts, boiled, cut into cubes;
300g (3 cups) cremini mushrooms, chopped;
200g (1 cup) sharp cheese, shredded;
2 garlic cloves,minced.
1 medium onion, sliced;
cherry tomatoes.
For the egg mixture:
500ml (2 cups) cream;
3 eggs;
1 tsp salt;
½ pepper;
½ tsp ground nutmeg;
¼ cup chopped parsley;
METHOD
- Shred cold butter into the flour, add an egg, sugar, salt and water. Knead until it just comes together.
- Cover the dough with plastic and let sit in the fridge for at least 30 minutes.
- Preheat the oven to 190C/375F. Roll out the dough and cover the round 30 cm pie dish with it. Trim any excess.
- Cover the pie base with parchment and pour some dried beans or pie stones on top. Blind bake for 15-20 minutes.
- Cook mushrooms and onion with some olive oil over the medium heat. When all of the mushroom’s liquid disappears, season with salt, pepper and add chicken cubes. Cook for a couple more minutes.
- Whisk in ingredients for the egg mixture.
- Fill pre-baked pastry base with chicken and mushroom filling. Pour egg mixture on top and cover with cheese. Decorate with some cherry tomatoes sliced in half.
- Bake for 1 hour at 170C/340F.
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