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 had been browsing on the web the other day. Trying to get fresh, challenging tips, inspiring dishes that We have never tried before, to astonish my family with. Searching for a while unfortunately couldn’t come across any interesting things. Right before I wanted to give up on it, I ran across this scrumptious and simple dessert by luck on Suncakemom. It looked so yummy on its image, it required fast action.
It absolutely was simple enough to imagine how it’s made, its taste and how much boyfriend will enjoy it. Actually, it is extremely simple to delight the guy in terms of cakes. Yes, I am a lucky one. Or perhaps he is.Anyways, I went to the page and then followed the simple instuctions that have been coupled with wonderful photographs of the operation. It just makes life rather easy. I could imagine that it is a bit of a effort to take pics down the middle of cooking in the kitchen as you may ordinarily have gross hands so that i pretty appreciate the commitment she placed in to make this post and recipe conveniently implemented.
Having said that I am empowered to present my own, personal recipes similarly. Many thanks the thought.
I was tweaking the original recipe to make it for the taste of my family. I can tell you that it was a great success. They enjoyed the flavor, the overall look and enjoyed having a sweet like this during a stressful week. They ultimately demanded lots more, many more. Thus the next time I’m not going to make the same miscalculation. I am gonna multiply the amount .
chicken quiche invented by 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.