Tasty quiche with chicken and cherry tomatoes
Quiche with chicken and cherry tomatoes - a delicious pie of tender and crumbly shortcrust pastry with filling. Kish, he is tart, he is also an open pie came to us from France, I think many people came across the name quiche Loren or Lorraine cake. There are different versions of the recipe - with caramelized onions, with fish, with different vegetables or mushrooms - the principle of preparation is the same. Put the filling from unsweetened shortcrust pastry, fill it with a mixture of eggs and milk, bake until cooked. It is better to have a special baking dish - with a removable bottom and a low side, or you can cook the old fashioned way - in a large cast-iron pan.
- Time for preparing: 60 minutes
- Servings Per Container: 6
Ingredients for Quiche with Chicken and Cherry Tomatoes
For the test:
- 120 g butter;
- 200 g of wheat flour;
- 1 teaspoon of baking powder;
- 1 large chicken egg;
- 350 g chicken breast fillet;
- 2 onions;
- 1 carrot;
- 150 g of cherry tomatoes;
- 60 g of parmesan;
- 4 chicken eggs;
- 150 ml of cream or fat milk;
- 1 tablespoon of wheat flour;
- rosemary, thyme;
- paprika, black and red pepper;
- olive and butter, salt.
A method of preparing a delicious quiche with chicken and cherry tomatoes
We start cooking the quiche with chicken and cherry tomatoes from the chicken filling, as it must cool before we collect the pie. Cut the chicken fillet into thin narrow strips, salt, pepper, pour over olive oil. We heat the butter in a pan, fry the fillet for several minutes on one side.
Turn the chicken slices over with a spatula, add chopped onions in half rings or feathers.
Next to the onion, put the grated carrot, sprinkle with the ground sweet paprika.
Fry the chicken with vegetables for 15 minutes, leave to cool to about room temperature.
Cooking quiche dough with chicken and cherry tomatoes. In a bowl, put the diced butter.
Mix a large chicken egg with salt (to taste). In a bowl with butter, add wheat flour and baking powder, grind the flour and butter into crumbs.
Add the egg and salt to the bowl, knead the shortbread dough quickly, remove for 15 minutes in the refrigerator.
Roll out the dough on baking paper thinly, put in the form.
Make a fill for the filling. Break eggs, add milk or cream, salt, beat with a whisk.
Add the cooled chicken and grated parmesan, instead of which you can use any hard cheese.
Pour wheat flour, add rosemary and thyme, mix thoroughly.
We trim the edges of the dough with a knife, pour the filling into the mold. It is better not to pour the filling to the brim, because you need to leave room for the cherry.
We take cherry with ponytails, prick it with toothpicks, add tomatoes to the pie, leaving free space between them.
We send the chicken quiche to an oven heated to 180 degrees Celsius, bake for 40-45 minutes, until the dough turns golden, and the filling is completely baked.
We take out the form from the oven, put it on an inverted bowl or pan, remove the ring.
On the table, quiche with chicken and cherry tomatoes served hot, warm or cold - in any case, very tasty. Enjoy your meal!