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2 cups flour
2 tablespoons Maizena (Corn Flour)
6 Tablespoons butter
half teaspoon salt
2 tablespoons lemon juice
12 Tablespoons cold water
1 cup chicken fillet cubed
1 tsp ground green chilli
¾ tsp salt
½ tsp lemon pepper
1 Tbsp lemon juice
¼ cup water
Fresh cream mixture:
¼ cup dhania leaves chopped
half cup cheese grated
1 x 250ml fresh cream and fresh milk
¼ cup cheese
Robertson Italian herbs
Process flour, butter, salt and lemon juice in food processor.
Add water to make a soft dough.
Pat the dough into 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 chilli.
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 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 soggy 🍕🧀🍕🧀🍳🧀🍕
Prepared, tried and tested by: Feriel Sonday