Quiche with Chicken and Broccoli

Quiche is an open pie with different fillings on shortcrust pastry. Chicken and broccoli quiche – hearty, tasty, easy to prepare, and you can experiment with fillings.

Cook: 1 hour

Servings: 12

Ingredients

Filling:

• Boiled chicken breasts – 2 pcs.
• Broccoli – 400g
• Cheese – 100g
• 3 eggs
• Sour cream – a can (250g) without 3 tablespoons. (they go to the dough)
• Cream – 200g
• Milk – 100ml
• Salt pepper
• Black cumin (seeds) – 1 teaspoon.
• Thyme – 1 teaspoon
• French mustard – 3 teaspoon
• Rusk bread crumbs

Dough:

• Oil – 100g
• Sour cream – 3 tablespoon.
• Salt – 0.5 teaspoon.
• Baking powder – 1/4 teaspoon.
• Flour

Directions

1. Knead the dough (I add flour gradually to make a soft elastic dough). Layout the dough with a diameter of 28 cm (first the sides, then the middle). Put in the refrigerator.
2. Disassemble the chicken meat into fibers. Boil broccoli in salted water (or Micro) for 5 minutes. Drain the water, squeeze out a little and add to the meat. Grate the cheese.
3. Preheat the oven to 180-200C. Take out the mold, prick with a fork and sprinkle with breadcrumbs.
4. Arrange the meat and broccoli. Sprinkle with thyme, pepper, cumin. Mix eggs, cream, milk, sour cream, mustard, salt at the first speed of the mixer (or with a whisk). Pour over the filling and sprinkle with cheese.
5. Bake for about an hour until browning.