Chicken tart

Ingredients for 1 servings:

• 250 g flour
• ½ tsp salt
• 125 g butter
• 1 egg(s)
• 1 tbsp water, cold (if needed)
• 1 jar milk
• 3 large eggs
• 1 tbsp parsley, finely chopped
• salt and pepper
• 250 g chicken breast, diced
• 2 onions, finely diced
• salt and pepper
• 1 jar mushrooms, drained
• 150 g cheese, grated
• Fat for the mold
• Flour for the mold

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 35 minutes

Quiche with poultry

Knead flour, butter, 1 egg, and salt into a shortcrust pastry, adding 1 tablespoon of water if needed. Place this dough in the refrigerator for 2 hours or, if you’re in a hurry, in the freezer for 1/2 hour. Fry the onions in a little hot oil until golden brown. Add the finely diced chicken breast and fry. Add the drained mushrooms and fry briefly. Finally, season to taste. Make a topping with milk, 3 eggs, parsley, salt, and pepper. Roll out the shortcrust pastry and line a greased and floured tart tin with it. Prick several times with a fork. Spread the chicken breast mixture over the pastry. Pour the topping over the pastry and sprinkle with grated cheese. Bake in a preheated oven at 200°C for 30 to 45 minutes, until the top of the tart is golden brown.