A light home-made pastry with a rich cheesy filling is my idea of niceness. I prefer making my own shortcrust, which only has three ingredients and is super easy and quick. Once you make your own you will find it hard to use the store-bought kind again!
This quiche can be enjoyed over lunch, served with a salad and crisp glass of white wine. Alternatively, treat the family to a scrumptious breakfast and pack the left-overs in their lunch boxes…quick, easy & simple…just as I like it!
250g Plain flour
125g Salted butter, softened blocks
8 Rashers smoked chicken, sliced
1/2 White onion, chopped
3 Garlic cloves, chopped
1 Tsp Paprika
1/2 Tsp Oregano
1/2 Tsp Dried rosemary
1/2 Tsp chilli flakes (optional)
1/2 Tsp Salt
2 C grated cheddar cheese
1/2 C Crumbled feta
How to do it
Preheat the oven to 160 degrees. Grease a standard size quiche pan with loose bottom with non-stick spray.
In a bowl, mix flour and pinch of salt. Using your hands, rub the butter into the flour until it resembles bread crumbs. Add water, a tablespoon at a time, while working the dough until it all comes together. Turn out on a surface and knead until you have a smooth dough. Wrap with clingfilm and refrigerate for 30 minutes. Meanwhile, heat the olive oil in a skillet and saute the onion until glossy. Add the chicken and garlic and saute for 5 minutes. Add the paprika, oregano, rosemary, chilli flakes, salt & pepper and saute for another minute. While the mixture cools, make the egg custard. Mix the eggs & cream with a pinch of salt and set aside.
On a floured surface, roll out the pastry to fit the quiche pan. Lay the dough in the pan, dock with a fork and blind bake for 15 minutes.
Remove and cool for 5 minutes. Turn the oven to 180 degrees.
Mix together the chicken mixture & egg custard. Add the cheeses. Mix and pour into the pastry base.
Bake in the oven for 30 minutes or until set. Rest for 10. minutes before slicing.
From my kitchen to yours, with love x