Chicken quiche

Chicken quiche is perfect for breakfast, brunch, lunch or dinner. It is made out of heavy cream, loads of cheese and eggs and a buttery pie crust. It's a calorie dense dish but very delicious. 

(Serves 4)

Ingredients

For the pie crust

320g all purpose flour (measured correctly)

113g of unsalted butter (cold butter cut in to cubes)

1/2 tbsp white sugar 

1/2 tsp salt

6-7 tbsp ice cold water 

For the Quiche

200g of boneless chicken pieces(marinated with salt, pepper and 1 tsp soya sauce)

2 tablespoons of vegetable/sunflower/olive oil

1 medium sized onion, finely chopped 

4 large eggs

1 cup heavy whipping cream/ fresh cream

1/2 cup shredded cheddar cheese/ any other cheese of your choice

1/2 tsp salt or as per taste

1/2 tsp group black pepper

Directions

1. Put all the ingredients in a food processor and mix until everything combines well. (Do not mix longer or do not knead)
2. Cover the pie dough with plastic wrap and refrigerate for one hour. 
3. Now dust flour on a surface and roll out the pie dough sprinkling flour on surface. 
4. Press the rolled out dough in to 9 inch spring form round pan or a tall quiche pan. Prick the centre with a fork to avoid puffing up while baking. Then freeze it for 30 minutes. (Freezing is very important for the pie to hold it's shape)
5. Meanwhile prepare the chicken. Heat 2 tablespoons of oil in a pan and add the chopped onions. Let them fry until they get slightly brown in colour. Then add the marinated chicken pieces and stir fry in medium to high heat. Cook the chicken, stir frying occasionally. Then set aside. 
6. Preheat the oven to 180 degrees Celsius for 10 minutes. 
7. Place a baking paper or parchment paper on top of the quiche pan and fill it with pie weights (I used rice as pie weights)
8. Now bake the pie crust for 35-45 minutes or until the edges of the pie crust turns gold in colour. 
9. In a large mixing bowl, whisk the eggs and heavy cream together. Add salt and pepper as per taste. Pour it to the baked pie crust. Add the roasted chicken and onion in to it. Finally top it with shredded cheese. 
10. Now bake the quiche for another 35 to 45 minutes or until the quiche has set. Let it sit for about 10 minutes after baking. Slice and serve warm! Enjoy!

Notes:

• You can also use leftover roast chicken for this. 
• Quiche can be frozen up to 2 weeks. Tightly wrap it with cling film and then put it in a zip-lock or airtight bag. To have it, thaw overnight and then toss in the oven for about 5 minutes.