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.
Summary
| Cook Time | 1 hour |
| Total Time | 1 hour |
| Course | Breakfast |
| Servings (Default: 12) |
Ingredients
IngredientsFilling:
- 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 – 0.25 teaspoon.
- Flour
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- Preheat the oven to 180-200C. Take out the mold, prick with a fork and sprinkle with breadcrumbs.
- 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.
- Bake for about an hour until browning.
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