Smoked chicken and COLMAN'S wholegrain mustard quiche
Try out this delicious quiche recipe for chefs. This smoked chicken and COLMAN'S wholegrain mustard quiche will definitely impress your guests.
Ingredients
Advance Preparation:
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Onionssliced thin 150 g
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Chicken breast, skinlessCooked, smoked 200 g
Method
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Shortcrust pastry 250 g
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MEADOWLAND Double 1L 300 ml
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Egg 150 g
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Smoked applewood cheese 50 g
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Cheddar cheesegrated 100 g
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Parsley chopped 10 g
Preparation
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Advance Preparation:
- Preheat an oven 200ºC.
- Cook the sliced onions in a pan for 15 minutes on a low heat allowing to caramelise.
- Cool, cover, label, and refrigerate until required.
- Cut the cooked smoked chicken into 1cm wide strips.
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Method
- Roll out the pastry large enough to line a 20cm greased pastry ring. Fill the case with greaseproof paper and baking beans.
- Place the pastry case into the oven and blind bake for 15-20 min. Remove from the oven and remove the baking beans, allow to cool slightly.
- Mix the chicken strips with the chopped parsley.
- Place the MEADOWLAND Double and eggs into a bowl, mix well and add the KNORR Professional Mixed Herb Puree and COLMAN'S Wholegrain mustard
- Place the cooked onions and cooked smoked chicken pieces into the pastry case then gently pour over the egg mixture. Reduce the oven to 180°C.
- Mix the mature and smoked cheeses then sprinkle over the egg mixture. Place the quiche into the oven. Cook for 25-30 min. or until set.
