This recipe is best with
Recipe Ingredient
- 250g flour
- 1/2 tsp salt
- A dash of pepper
- 150g cold butter, diced
- 2 tsp thyme
- 2 tbsp chopped parsley
- 1 egg yolk
- 2 tbsp ice-cold water
- Filling:
- 150g big onion, thinly sliced
- 1 clove garlic, chopped
- 50g steamed chicken meat, shredded
- 50g ham, sliced (optional)
- 50g cheddar cheese, grated
- 2 tbsp chopped chives
- 2 eggs, lightly beaten
- Seasoning:
- salt to taste
- a dash of pepper
- 1/2 tsp chicken stock granules
- 1/4 tsp paprika
- 125ml plain yoghurt
- 3 tbsp reduced cream
Instructions
- Sieve flour, salt and pepper into a mixing bowl.
- Cut in diced butter till mixture resembles breadcrumb.
- Add thyme, parsley and egg yolk and combine well with enough ice water to make the ingredients cling together.
- Transfer dough to a lightly floured surface and knead lightly till smooth.
- Wrap pastry with grease-proof paper and refrigerate for 30 minutes.
- Roll pastry out on a lightly floured surface until huge enough to line a 22cm loose-base, round flan tin.
- Lift pastry carefully into tin, ease into the sides then trim the edges.
- Prick the base with a fork and refrigerate for 30 minutes.
- Cover pastry with grease-proof paper and fill with dried beans or rice.
- Bake at 200 ºC for 10 minutes.
- Remove paper and beans and continue to bake for 10 to 15 minutes more or until centre is lightly browned.
- Leave to cool.
- Heat 2 tsp corn oil in a pan and fry onions and garlic till soft.
- Dish out and drain on absorbent kitchen paper towels.
- Spread onion mixture evenly on the baked pastry case.
- Sprinkle over with shredded chicken and sliced ham if used.
- Top up with chives and grated cheese.
- Combine eggs, seasoning, yoghurt and reduced cream.
- Pour egg mixture carefully into the pastry case.
- Sprinkle with chives and add a dash of paprika and arrange ham slices (optional) all over.
- Bake quiche in a preheated oven at 180 to 190 ºC for 45 to 50 minutes or till filling is set.
To make filling:
