Burchi's Quiche Asian Style

Ingredients for 4 servings:

• 1 quiche and tart dough from the refrigerated section
• 1 pointed pepper
• 1 bunch of spring onions
• 250 g carrot(s), diced
• 150 g mushrooms
• Sunflower oil for frying
• 400 g chicken breast or schnitzel meat
• 4 tbsp soy sauce, light
• 1 tbsp oyster sauce
• ½ tsp sesame oil, toasted
• 3 eggs
• 200 g sour cream
• 100 g Emmental cheese, grated
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Place the quiche dough in a suitable dish, press up the edges slightly, and bake for about 10 minutes in a preheated oven at 190°C (top/bottom heat). Clean the vegetables. Cut the peppers into strips, then crosswise again. Cut the spring onions into rings. Slice the mushrooms, and halve any larger slices again. Heat the oil and sauté the vegetables over high heat for 4-5 minutes, season with pepper and a little salt, then set aside. Cut the meat into thin slices, then into fine strips, and fry in a little oil until lightly browned. Then add the vegetables and season with soy sauce, oyster sauce, and sesame oil. Mix everything well and pour over the quiche dough. Whisk the eggs, sour cream, and cheese together and spread evenly over the vegetables. Bake the quiche in the hot oven for about 25-30 minutes. Tips: Leftovers can be refrigerated. The quiche also tastes great the next day, cold or warmed up.