For the pastry:
Plain Flour– 200 g
Butter– 100 g ( frozen)
Baking Powder– 1/4 tsp
Egg– 1 beaten Lightly
Cold water- 1 or 2 tsp
For the filling:
Tandoori chicken shredded- 1/2 cup( I used 2 to 3 thighs of chicken)
Milk– 3/4 cup
Cheese– 1/2 cup( the actual recipe suggested cheddar, I couldn’t get that so I have used emmentaler)
Eggs– 3 lightly beaten
Onion– medium sized sliced thinly
Red, Yellow and Green Pepper– 1/4 of each chopped
Italian seasoning– 1/4 tsp( mixture of dried herbs like dried red pepper, garlic, black pepper, oregano)
Salt and Pepper for seasoning as required
Oil– 1/2 tbsp
For The Filling
Shred the chicken from the bone completely. Slice the onion thinly and chop the peppers. Heat the oil in a pan, add the chicken and fry for 2 minutes, since it’s already cooked it dosen’t need much time. Add the onions, keep the heat in medium and stir until the onion reaches golden brown, take care not to burn the onions. Finally add the chopped peppers and take it off from heat.

In a large bowl mix together the eggs, milk, cheese and seasoning. Then add the chicken mixture and mix well.
Keep it separately
For The Pastry:
Preheat the oven to 200 degree celsius. Sift the flour and baking powder in a bowl, add the grated butter, rub between your finger tips to resemble like a fine bread crumbs. Add the beaten egg and bring the dough together, if it didn’t come like a dough, add a few drops of cold water and bring the dough together. Roll out the dough to fit your baking tin size, carefully lift the dough and slide it inside the tin and press the edges.

Pour the filling inside the pastry case and bake it for 25 to 30 minutes, until the filling is set and pastry looks slightly brown on sides.
Serve the quiche warm with some side salad.

We enjoyed a lot ,its a perfect and healthy breakfast to kick start a day

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