John Myers
Ingredients for 1 servings:
- 250 g wheat flour, type 1050
- 100 ml olive oil
- 1 pinch of salt
- 1 m.-sized egg(s)
- 3 tbsp vegetable broth
- 1 tbsp herbs (herbs de Provence)
- 1 tbsp margarine, for the mold
- 1 small onion(s)
- 200 g chicken breast fillet(s)
- 200 g pumpkin flesh
- 2 tbsp olive oil
- 100 g peas, frozen
- ½ tsp curry powder, mild
- Salt
- 200 ml milk
- 3 m.-sized eggs
- 150 g crème fraîche
- 50 g cheese, grated
Instructions
Working time approx. 35 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 45 minutes
For the dough, knead the flour with oil, salt, egg, vegetable stock, and herbs using a dough hook. Grease a quiche dish and press the dough into the dish. Prick the base several times with a fork and chill for 30 minutes. Preheat oven to 180 degrees Celsius. Finely chop the onion. Cut the chicken breast fillet and pumpkin into bite-sized pieces. Heat the oil in a pan and sauté the onions until translucent. Add the chicken and pumpkin and fry for 5 minutes. Add the peas and fry for 2 minutes. Then season with the curry and salt. Remove everything from the pan and let it cool slightly. Pour the milk into the pan and boil off the cooking juices. Whisk the eggs in a bowl and beat with the crème fraîche until smooth. Pour in the milk and season. Spoon the chicken and vegetable mixture onto the dough, sprinkle with the cheese, and then drizzle with the egg wash. Bake the quiche for 35-40 minutes.
Facebook Comments