Chicken Curry Quiche
Chicken curry and tomato quiche. A perfect option for a ready-to-go lunch or a light dinner.
Fluffy, light and slightly spicy chicken quiche.
A savoury egg custard baked in a pie crust shell. The base of the filling are cream and eggs, and then the add-ins vary according to what you like: it can be meat, seafood, vegetables, cheese, spices, so many options! Perfect for a to-go lunch and adaptable to the ingredients you have in the refrigerator. Breakfast, brunch, afternoon snack, these scones are a perfect choice for all of them. This version is very simple, versatile and delicious.
Preparation Time: 20 min
Cooking Time: 30 min
Servings: 10 medium slices
Ingredients
Base (shortcrust pastry):
250gr all purpose flour
100gr butter
1 tsp salt
2 tbsp water
Filling:
1 medium sliced onion
1 tbsp olive oil
1 garlic clove
4 mini red peppers
1 large chicken breast in little cubes
1 tsp curry powder
1 small grated carrot
5 cherry tomatoes
5 eggs
200ml light cream
1 tsp paprika
salt & pepper
150gr mozarella cheese
parsley
Preparation:
Pour the flour into a large bowl, add the diced butter and rub it with your fingertips until you get fine breadcrumbs. Add a pinch of salt and 2 tbsp of water and mic to a firm dough.
Knead the dough on a floured surface, wrap it in cling film and let it chill while preparing the filling.
Sauté the onions and the garlic with a little bit of olive oil. Add then the red peepers and the carrots. Let it cook for about 5 minutes and then add the chicken.
Add the salt, pepper and the spices and cook everything for another 10 minutes.
On the side, in a bowl mix the eggs and the cream and add a little bit of salt and pepper.
Roll out the pastry on a floured on a tart pan and with a fork make little holes on the bottom. Then pour the chicken mixture and spread it evenly. On top pour the egg and cream and then the mozzarella cheese and the half cherry tomatoes.
Bake it for 30 min. at 180 C.
Let it rest for about 5 minutes, sprinkle with some parsley and it is ready to serve!
