Chicken and Spinach Quiche
Description
The recipe won't take much time. The main ingredients are rye and wheat flour, butter, and eggs. The filling consists of spinach and chicken fillet. Serve hot.
Instructions
- 1
Step 1
1. Mix the flour with salt. Rub the cold butter, cut into cubes, together with the flour into crumbs using your hands. Add water and egg, then knead the dough.
- 2
Step 2
2. Shape the dough into a ball and wrap it in plastic wrap. Refrigerate for about 30 minutes.
- 3
Step 3
3. Prepare the filling. Rinse the spinach with cold water and dry it with a paper towel or cloth. Remove the stems from the spinach leaves. Chop the leaves into strips 1-2 centimeters wide. Finely chop the onion. Cut the chicken fillet into cubes about 1x1 centimeter in size. Sauté the onion in a frying pan. Add the spinach to the onion and stir. Cook until the leaves become soft. Add the chicken fillet and quickly sauté. Add salt and nutmeg to the filling, mix well.
- 4
Step 4
4. Prepare the topping. Take salt, eggs, finely grated cheese, and mix everything with sour cream.
- 5
Step 5
5. Roll out the dough on a sheet of plastic wrap. The dough layer should be 5 mm thick. Cut out circles of dough to fit the size of the baking pan—if the baking pan is 10 cm in diameter with an additional 2 cm rim, the circles should be about 12 cm in diameter. Transfer the dough circles into butter-greased molds, prick them with a fork, and bake in a preheated oven at 180°C for about 5 minutes. Then fill the shells with the filling.
- 6
Step 6
6. Fill the molds with the filling. Bake for 20 minutes in the oven at 180 degrees. Mini quiches are ready.