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Use up cooked chicken in this hearty, easy, delicious Chicken Quiche.
Pastry Ingredients:
- 2 cups flour
- 2 tablespoons Maizena (Corn Flour)
- 6 Tablespoons butter
- half teaspoon salt
- 2 Tablespoons lemon juice
- 12 Tablespoons cold water
Chicken filling:
- 1 cup chicken fillet cubed
- 1 tsp ground green chili
- ¾ tsp salt
- ½ tsp lemon pepper
- 1 Tbsp lemon juice
- ¼ cup water
Fresh cream mixture:
- 4 eggs
- ¼ cup dhania leaves chopped
- half cup cheese grated
- 1 x 250ml fresh cream and fresh milk
- Salt, pepper
- ¼ cup grated cheese
- Baby tomatoes
- Robertson Italian herbs
Method
- Process flour, butter, salt, and lemon juice, in a food processor.
- Add water to make a soft dough. Pat the dough into a greased quiche pan.
- Combine filling ingredients and cook until chicken is tender.
- Leave it to cool.
- For the fresh cream mixture beat the eggs, add the dhania leaves, cheese, fresh cream, salt, pepper, and green chili.
- Mix cooked chicken with fresh cream and milk mixture and pour over pastry.
- Sprinkle grated cheese and garnish with baby tomatoes and Italian herbs.
- Bake at 180C until light gold
- Blind bake pastry for 20 min in a thermofan oven with beans
- Cool off and remove beans and add egg mixture, and bake until quiche is set.
- This is a yummy nice dry flaky pastry, not wet and soaky.
Chicken Quiche prepared, tried, and tested by Feriel Sonday
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