Chicken and Broccoli Quiche
We have been planning to put this quiche on the site for a long time, we were still postponing and others were coming out. But last week I had guests and it was the perfect opportunity to do it for the site as well. It's very tasty, filling, looks good and appetizing - I really recommend you buy a tart pan on this occasion, although not necessarily to make it in the tart pan, but I tell you it's better that way. I made it in pizza trays, and in the round tray, the taste does not change, but it looks much better in the tart tray.
In fact, the classic name of the tart is - Quiche Lorraine - a classic French tart, served as an appetizer, and can be made with any other filling, there is much room for improvisation here. There are many recipes, this one seemed very successful, so I recommend it with confidence.
Boil the chicken breast for 30 minutes, let it cool. During this time we prepare the filling.
Peel an onion, wash it, cut it into small pieces and fry it in a little oil until it is slightly pink.
Then add the washed and finely chopped mushrooms to the onion. If you use canned mushrooms, just drain them well. Stir and let it cook for 10-15 minutes (actually until the water that will leave the mushrooms decreases).
Then follows the chicken breast, broken or cut into small pieces. Stir and leave for another 5 min.
And finally put thawed broccoli, mix well, salt and pepper to taste. Allow 5 minutes to cool everything together then turn off the heat and let cool. This will be the tart filling.
Now we prepare the dough for the tart.
Mix 1 egg with soft butter (50g), do not need with the mixer, mix lightly with a spoon, add 0.5 teaspoon of salt and 3 tablespoons of water, mix again.
Then add the flour and mix well with a spoon or with your hands until you get a soft and very pleasant dough.
Knead it lightly on the table, wrap in plastic wrap and refrigerate for 30 minutes.
After 30 minutes, grease the tart pan with a little butter. Roll out the dough and place it in the pan, lightly press with your fingers to make the edges and evenly distribute the dough.
Put all the filling over the dough in the pan, distribute evenly.
Now we prepare the sauce for the tart.
Mix 2 eggs with liquid cream.
Then add the cheese given by the smallest grater. Mix well, add a little salt and, if you prefer, you can add a little ground nutmeg.
Pour this mixture evenly over the tart filling. The cheese is harder to distribute because it stays on the surface - spread it evenly with a fork over the entire surface of the tart.
Put the tray in the oven for about an hour, until browned, at 180-200 degrees.
After browning, remove and allow to cool slightly. Then take it out of the pan and serve as an appetizer or as food.
In the future I will put other variants of quiche, but that would be the basic recipe. With the filling you can improvise anyway, if you don't like broccoli, don't put it on, just as chicken breast can be replaced with some of your favorite sausages.
Good appetite!
