Chicken quiche

How hard is it to find the perfect companion? Our favorite quiche recipe will lead us through the treacherous journey of fillings embracing chicken quiche.

As I lately have some time, I was surfing on the web the other day. On the lookout for fresh, intriguing thoughts, inspirational dishes that I’ve never tested before, to treat my loved ones with. Searching for a while unfortunately could not find lots of interesting stuff. Just before I wanted to give up on it, I found this scrumptious and easy dessert by chance. It looked so fabulous on its photos, it called for instant action.

It was simple enough to imagine just how it is created, how it tastes and how much my husband will probably enjoy it. Mind you, it is rather easy to delight the man when it comes to puddings. Anyway, I visited the blog: Suncakemom and then used the step-by-step instuctions that have been coupled with superb images of the method. It really makes life faster and easier. I can imagine that it’s a bit of a effort to shoot photographs down the middle of cooking in the kitchen as you may typically have gross hands thus i really appreciate the effort and time she put in for making this post and recipe easily followed.

Having said that I am empowered to present my personal recipes in the same way. Many thanks for the idea.

I had been fine tuning the original mixture create it for the taste of my loved ones. I have to mention it had been an incredible success. They enjoyed the flavor, the consistency and enjoyed having a treat like this during a busy week. They ultimately requested even more, a lot more. So next time I am not going to commit the same mistake. I am going to double the volume .

This chicken quiche recipe is from SunCakeMom.

Crust

Put flour, butter, egg, salt and the water medium size bowl.

Work the butter and egg into the flour until it comes together by hand. A lot depends on the moisture content of the flour. If the dough is too dry and flaky, pour a little bit more water over the mixture. If it still sticks to the bowl or onto our hands after ten minutes of kneading then add a bit of more flour to it.

On a lightly floured surface, roll the dough into a circle shape, the size of our baking tray.

Place dough onto the tray, fit or tweak it if needed.

Put a heavy round object on top of the dough to keep the crust down or use pie-weights if available.

Place it in the pre-heated oven for 15 minutes until the crust hardens then remove the weight.

Poke the dough with a fork.

Put it back into the oven for another 10-15 minutes until slight golden brown spots starts to emerge at the sides.

When it is done, take tray out. Meanwhile the crust is baking, prepare the filling.

Filling

Pour oil into a saucepan, heat it up and add the diced onions with half of the salt.

Saute the onion until it gets a glassy / translucent look on high heat for about 5 minutes.

Lower the heat to medium – low and caramelize the onions for about 15 – 20 minutes.

When the nice looking golden brown spots are largely apparent, add garlic, chicken and increase the heat.

Sprinkle another part of the salt on top then saute the chicken until all sides turn white for about 5 – 10 minutes.

Beat the eggs while mixing in the cream and milk. Optionally cheese can be added and cream or milk can be substituted with one another.

Assembly

Place the chicken pieces onto the pie crust.

Pour the egg-milk-cream mixture on top.

Apply crust protector around the crust, especially if it already has a golden brown color.

Place the chicken quiche into the preheated 350°F / 180°C oven until the middle is set for about 20 – 30 minutes.