Quiche with chicken and cheese

Quiche with chicken and cheese

For the dough:
• Chilled butter — 150 g
• Flour — 170 g
• Water — 3 Art. l.
For filling:
• Cream — 200 ml
• Boiled chicken breast — 1 pc.
• Eggs — 2 pcs.
• Cheese — 150 g
• Dill

1 hour before cooking from the refrigerator I oil and leave it in the kitchen, slightly thawed (I do not like how to cope with this task microwave, so do all the old fashioned way), and 30 minutes before mixing in the freezer tidy pialki 3 tablespoons tablespoons of water. As soon as the time came, all the ingredients are mixed first fork in the crumbs, then quickly punched his arms, so that the oil is not much melted, roll down the ball, wrap in foil and put away for half an hour in the refrigerator.
2. Turn on the oven at 180 degrees until it is heated and cooled dough mix all the ingredients for the filling. I boiled the chicken and breaks in the fiber blender, very lightly. The mixture becomes quite liquid, but it is not terrible.
3. Take out the dough. Countertops liberally sprinkled with flour and the dough is rolled out thinly, exactly on the form. I transfer it into a form that crush neatly to the side, unnecessary circumcision. Cleaned base shaped in the freezer, just a few minutes.
4. Then fill the foundation in filling a diameter of 23 cm.
5. Filling in the cooking process will be slightly inflated, but then settles, and the cheese browns well.

The dough is easy and always obtained. A filling is very juicy and tender. There it must be warm, and if you do not eat right away, which is very rare, it is better to warm up a bit, it will be more tender.

You can leave a response, or trackback from your own site.

One Response to “Quiche with chicken and cheese”

  1. Hello! I just would like to give a huge thumbs up for the great info you have here on this post. I will be coming back to your blog for more soon.

Leave a Reply