Chicken quiche recipe
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 lately have a little time, I was browsing on the web yesterday. Attempting to find new, fascinating ideas, inspiring dishes that I have never tested before, to amaze my family with. Hunting for a long time yet could not discover any interesting things. Just before I thought to give up on it, I came upon this scrumptious and easy treat simply by accident at Suncakemom. It looked so yummy on its image, it called for quick actions.
It absolutely was not so difficult to imagine how it is made, how it tastes and how much my husband might like it. Mind you, it is very easy to please the guy in terms of desserts. Anyway, I went to the webpage and simply used the step by step instuctions that had been combined with nice images of the method. It just makes life much easier. I could imagine that it’s a bit of a inconvenience to take photos in the middle of baking in the kitchen as you may typically have gross hands thus i highly appreciate the commitment she put in for making this blogpost .
With that in mind I’m encouraged to present my very own recipe in a similar fashion. Many thanks the concept.
I had been tweaking the main mixture create it for the taste of my family. I must mention it absolutely was an incredible success. They loved the flavor, the overall look and enjoyed getting a sweet such as this in the middle of a stressful workweek. They ultimately demanded even more, a lot more. Thus next time I’m not going to make the same miscalculation. I’m gonna twin the quantity to get them delighted.
The chicken quiche recipe 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.