Lauren quiche with chicken

The most satisfying open pie on shortbread dough. It is ideal at any time of the day: for breakfast with sweet tea, and for a snack with fresh vegetables, even for lunch or dinner, this pie will be very useful. One piece is enough to eat enough.

UnicornSteak

The author of the recipe

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Composition / ingredients

servings:

For filling:

Chicken fillet

300

Cream

Hard cheese

Sour cream

For the test:

Flour

200

Water (Cold)

Butter

100

Onion

Eggs

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 31 % 13 g

Fats 33 % 14 g

Carbohydrates 36 % 15 g

240 kcal

GI: 7 / 0 / 93

Step-by-step cooking

Cooking time: 2 hours

Step 1:
Cut the cold butter into cubes and place it in the bowl of a blender. Sift flour into the same place and add half a teaspoon of salt. Grind the mixture into crumbs.
Step 2:
Beat the egg into the blender bowl. Stir the mixture until smooth. Add cold water in parts. You may need more or less of it. The dough should be elastic and not stick to your hands.
Step 3:
Put the dough in a bowl. Form a ball and, having tightened the cling film, put it in the refrigerator for about an hour.
Step 4:
Wash and dry the chicken fillet with paper towels. Cut into medium cubes.
Step 5:
Peel and finely chop the onion. Heat the sunflower oil in a frying pan. Fry the onion for a couple of minutes.
Step 6:
Put the chicken in a frying pan and simmer with the onion for about ten minutes, until the chicken becomes soft.
Step 7:
Pour the cream into the pan and put out the filling for another five to seven minutes. The cream should thicken and the filling should not contain excess moisture.
Step 8:
Meanwhile, in a separate glass, beat eggs, sour cream and a pinch of salt with a mixer. It is necessary to achieve a homogeneous consistency.
Step 9:
Take the dough out of the refrigerator and roll it out to the size of the mold, leaving a margin for the sides. Grease the bottom of the mold with a drop of sunflower oil and distribute the dough. The side should be about four centimeters high. Prick the dough with a fork. I have a shape with a diameter of twenty-two centimeters.
Step 10:
Spread the filling evenly on the base of the dough.
Step 11:
Pour the beaten egg mixture on top of the pie. And sprinkle with grated cheese on a fine grater. Bake the quiche for forty minutes at a temperature of one hundred and eighty degrees. An appetizing ruddy crust should form on the surface of the pie.

Instead of using a blender when preparing the dough, you can grate cold butter on a coarse grater. And rub it with flour with your hands. In this case, you need to work quickly so that the oil does not have time to melt from the heat of your hands.
If desired, before baking, you can decorate the pie with cherry tomatoes, as if drowning them in the filling. After heat treatment, tomatoes will give the pie a special charm.
The quiche turned out to be very satisfying, with a pleasant creamy note. The dough was evenly baked and was harmonious in taste due to the addition of a small amount of salt.
Kish is good both warm and cold. His tasting in the company of sweet tea left only positive emotions.
Bon appetit!