How hard is it to find the perfect companion? Our favorite quiche recipe will lead us through the treacherous journey of fillings embracing chicken quiche.
As I currently have a little time, I was searching on the internet a few days ago. Looking for new, intriguing tips, inspiring dishes that I have never tasted before, to amaze my loved ones with. Hunting for quite some time unfortunately couldn’t come across lots of interesting things. Right before I thought to give up on it, I came upon this delightful and simple treat by chance at Suncakemom. The dessert looked so fabulous on its snapshot, that called for quick actions.
It had been not difficult to imagine the way it’s made, how it tastes and just how much boyfriend will love it. Actually, it is quite easy to keep happy him when it comes to treats. Anyhow, I got into the page and then used the step by step instuctions that have been combined with superb photographs of the operation. It really makes life much simpler. I could suppose it’s a slight effort to shoot pics in the middle of cooking in the kitchen as you normally have gross hands so that i sincerely appreciate the time and energy she put in to make this post .
With that said I’m encouraged presenting my very own formulas similarly. Thanks for the concept.
I had been fine tuning the main formula create it for the taste of my loved ones. I have to mention that it was an awesome success. They enjoyed the flavor, the overall look and enjoyed getting a treat like this in the midst of a hectic workweek. They ultimately requested lots more, more and more. Hence next time I’m not going to commit the same miscalculation. I’m likely to twin the quantity .
The chicken quiche is from SunCakeMom
Put flour, butter, egg, salt and the water medium size bowl.
Work the butter and egg into the flour until it comes together by hand. A lot depends on the moisture content of the flour. If the dough is too dry and flaky, pour a little bit more water over the mixture. If it still sticks to the bowl or onto our hands after ten minutes of kneading then add a bit of more flour to it.
On a lightly floured surface, roll the dough into a circle shape, the size of our baking tray.
Place dough onto the tray, fit or tweak it if needed.
Put a heavy round object on top of the dough to keep the crust down or use pie-weights if available.
Place it in the pre-heated oven for 15 minutes until the crust hardens then remove the weight.
Poke the dough with a fork.
Put it back into the oven for another 10-15 minutes until slight golden brown spots starts to emerge at the sides.
When it is done, take tray out. Meanwhile the crust is baking, prepare the filling.
Pour oil into a saucepan, heat it up and add the diced onions with half of the salt.
Saute the onion until it gets a glassy / translucent look on high heat for about 5 minutes.
Lower the heat to medium – low and caramelize the onions for about 15 – 20 minutes.
When the nice looking golden brown spots are largely apparent, add garlic, chicken and increase the heat.
Sprinkle another part of the salt on top then saute the chicken until all sides turn white for about 5 – 10 minutes.
Beat the eggs while mixing in the cream and milk. Optionally cheese can be added and cream or milk can be substituted with one another.
Place the chicken pieces onto the pie crust.
Pour the egg-milk-cream mixture on top.
Apply crust protector around the crust, especially if it already has a golden brown color.
Place the chicken quiche into the preheated 350°F / 180°C oven until the middle is set for about 20 – 30 minutes.