Portion Quiche with Chicken
by Editorial Staff
I propose a recipe for a delicious French cuisine. There are different recipes for making quiche and many different fillings for it, but the base of shortcrust or puff pastry and egg-milk filling for the filling remain unchanged. We will prepare a quiche from ready-made puff pastry stuffed with chicken fillet.
Ingredients
- Puff pastry (ready-made, defrosted) – 250 g
- Chicken fillet (half breast) – 4 pcs.
- Bacon – 100 g
- Bulb onions – 1 pc.
- Tomato – 1 pc.
- Eggs – 2 pcs.
- Cream 30% – 220 ml
- Salt
- Ground black pepper
Directions
- Preparing products for chicken quiche.
- Peel the onion and chop it finely. Cut the bacon into small cubes. Wash the chicken fillet, clean it of films and veins. Cut the meat into cubes.
- Place the chopped bacon in a preheated skillet and fry until the fat is melted.
- Add onion and chicken fillet to the pan. Salt and pepper to taste. Cooking the filling for 10 minutes over medium heat.
- Beat eggs in a separate container
- Add cream, salt and pepper to the beaten eggs. Stir until smooth.
- Cut the defrosted dough into 4 par
- We roll out each layer and put it in refractory molds with sides.
- We pierce the dough with a fork over the entire surface
-
Place the filling in dough basket
- Fill the filling with the egg-cream mixture. Decorate with tomato slices.
We put the molds in an oven preheated to 200 degrees and prepare a quiche of puff pastry stuffed with chicken fillet, 30 minutes, until the dough and filling are completely ready. - The portioned quiche with chicken is ready.
Bon Appetit!
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