Quiche with Chicken and Broccoli Recipe
Dear cooks, I suggest you cook a hearty and delicious custard pie with chicken meat, rice and broccoli. Tender dough that is prepared without eggs, juicy pieces of chicken fillet, broccoli, some favorite spices and cheese-cream filling. What could be better?! To the festive table! In addition, the pie can be prepared in advance and stored for 1-2 days, tightly wrapped in parchment paper, in the refrigerator, and preheated in a microwave oven before serving.
Servings 8
Prep Time 10 minutes
Cook Time 60 minutes
Ingredients
For the dough:
- 240 gram Flour wheat / Flour
- 1/2 teaspoon Salt
- 3-5 tablespoons Water (ice)
- 140 gram Butter (chilled)
For filling:
- 1 piece Leek
- 300-350 gram Chicken fillet
- 250 gram Broccoli
- 100 gram Brisket (smoked)
- 120 gram Rice
- 3 pieces Chicken eggs
- 200 milliliters Cream (30%)
- 100-150 milliliters Milk
- 2 tablespoons Vegetable oil
- Seasoning to taste
Instructions
- In a food processor, add flour, salt and diced cold butter.
- Whisk until coarse crumbs. Take out a knife, add 3 tablespoons of cold water and knead the dough. If the dough crumbles, add a little more water.
- Form a disk, wrap it in plastic wrap and refrigerate for 30-40 minutes.
- Rinse the rice, pour it into a saucepan, pour boiling water in a ratio of 1:1.5 to water, bring to a boil and cook for 3 minutes over high heat. Then reduce the heat and cook until tender.
- Wash the leeks, cut into thin rings and fry in a frying pan heated with vegetable oil for 10 minutes over medium heat. Remove from heat and cool. Leeks can be replaced with onions. Chop the brisket finely and fry in a frying pan. Non-parliamentary. Mix rice with onion, bacon and fat left over from baking.
- Finely chop the chicken meat.
- Divide the fresh broccoli into inflorescences and boil them for 5 minutes. Frozen can simply be poured with boiling water and left for five minutes. Drain the water, cool the broccoli in ice water.
- Roll out the dough on a lightly floured surface using a 0.5-0.7 cm thick plastic wrap. In this case, the dough does not stick to the rolling pin.
- Carefully cover the dough form. Cut off the excess dough, prick the bottom with a fork. Put the dough form in the freezer for 10-15 minutes. Preheat the oven to 180 degrees.
- In a bowl, add eggs, cream, milk, soft cream cheese.
- Beat with a whisk until smooth. Add salt and pepper to taste, add your favorite spices. Whisk again.
- Spread the mixture of rice, onion and bacon evenly on the dough.
- Put the chicken meat on top. Salt and pepper.
- Lay out the broccoli.
- Pour the sauce over the filling. Bake for 45-50 minutes at 180 degrees until slightly golden brown.
- Cool the finished custard pie slightly and serve to the table. Enjoy your meal!