Quiche with Chicken, Mushrooms and Broccoli Recipe
The pie is very hearty, filling delicate. The dough is excellent, I really liked it - flexible, fits comfortably in the form. The filling is tasty and nourishing! It's delicious! All friends are delighted!
Prepare the products.
Chicken fillet boil until tender, about 20 minutes after boiling. If broccoli is frozen, thaw it beforehand.
However, with fresh broccoli pie turns out much tastier.
Cheese grate on a fine grater.
Butter room temperature to mix with egg (homogeneous mass to achieve is not necessary).
Add water, flour and salt, knead the dough.
Wrap the dough in a bag, put in the refrigerator for 30 minutes.
Fresh broccoli divide into florets and cook in boiling, salted water 4 minutes.
Then drain the water, and broccoli dipped in ice water for a few minutes.
Cut the cooled chicken into small pieces.
I had homework - cooked frozen krasnoholovets.
With wild mushrooms cake fragrant and tastier.
Fry the mushrooms for 10 minutes, then add the chicken and fry for another 10 minutes.
Pour the leek and stir for a couple of minutes.
Put the mixture in a bowl, add broccoli, stir and set aside, let cool.
The form (I have, diameter 26 cm and height 4 cm) grease with butter, or lay a baking paper, put the dough, to make bumpers.
Add the nutmeg to the cooled filling.
And half of the grated cheese.
Mix thoroughly but very gently.
Beat eggs slightly.
Add cream and stir.
Add the remaining cheese and nutmeg.
Stir. If necessary, salt to taste.
Put the filling and level.
Top evenly pour the filling.
Put in a preheated 180*C oven, bake for 35-40 minutes until the dough and the surface of the cake is browned.