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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Egg 150 g
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KNORR Professional Mixed Herbs Puree 750g 30 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 double creamand 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.
