Chicken Quiche — 2 Fillings
A filling quiche on puff pastry — ideal for the freezer and for quick lunches. Two fillings: a classic one with broccoli, or a richer one with mushrooms.
Ingredients
Puff pastry0.5 pack
Chicken breast(chicken fillet)250 g
Gouda cheese(gruyère/cheddar/emmental)50 g
Cream100 ml
Whole milk50 ml
Eggs1 pcs
Saltto taste
Ground black pepperto taste
Nutmegto taste
Broccoli filling
Broccoli150 g
Mushroom filling
Champignons100 g
Instructions
Base
1
Cut the chicken into small cubes and fry for 2–3 minutes.
2
Whisk the egg, cream, milk and spices.
3
Roll out the pastry and line the tin.
Broccoli filling
1
Pour boiling water over the broccoli and pat it dry.
2
Add the chicken, broccoli and grated cheese. Pour over the cream mixture.
3
Bake at 180°C for 30–35 minutes until golden. Cool completely.
Mushroom filling
1
Fry the mushrooms until all the liquid has evaporated.
2
Add the chicken, mushrooms and grated cheese. Pour over the cream mixture.
3
Bake at 180°C for 30–35 minutes until golden. Cool completely.
Freezing
Always cool it completely first
Vacuum pack or use a zip bag
Keeps for up to 2 months
Reheating
Thaw in the fridge
5–6 hours or overnight
Reheat at 180°C for 10–15 minutes
Switch on the fan or grill for the last 2–3 minutes