Quiche with chicken and zucchini
Description
The pastry comes together simply and quickly. Quiche is a very popular and well-known open pie and a hallmark of French cuisine. Quiche fillings can be all kinds—both sweet and savory. Here we’ll make a chicken and zucchini quiche: a savory, fairly filling pie you can serve as a main course for lunch or dinner. Chicken and zucchini quiche recipe: 1. Mix one egg and the butter. You don’t need to beat until smooth—just combine lightly. Add a little cold water, salt, and flour. Knead the dough with quick movements. 2. Wrap the dough ball in plastic wrap and refrigerate for half an hour. 3. Slice the onion into thin half-moons. Sauté the onion until golden (in oil, over medium heat). Slice the zucchini into thin rounds. Add it to the golden onion and sauté together. After 2 minutes, add shredded boiled or baked chicken breast to the pan. Cook 2–3 minutes, then remove from the heat. 4. Lightly beat 2 eggs. Add the cream to the eggs and whisk well. Grate the cheese on a fine grater and add it to the egg–cream mixture. Add spices—I use nutmeg and salt. 5. Grease the baking dish with butter. Roll out the dough (thickness depends on the diameter of your baking dish), transfer it to the dish, and shape neat edges. Prick the dough in several places with a fork so it doesn’t puff up while baking. Spread the filling over the dough. Pour the prepared custard over the filling. Bake in the oven for 40–45 minutes at 180°C until golden brown. 6. Remove the finished quiche from the oven, let it cool slightly, cut into pieces, and serve. ;) Serve chilled or slightly warm.