Chicken Quiche
Easy chicken quiche made with crispy pancetta, tomato, and onion and topped with lots of cheese.
Servings: 6 people
Equipment
- pie dish 25 cm (10 inches)
Ingredients
Pie crust
- 185 grams flour plain white
- 110 grams butter cold, cubed
- 1 teaspoon sea salt
- 3 tablespoons water
Filling
- 5 eggs
- 3 tablespoons sour cream creme fraiche
- sea salt
- pepper
- 1 onion small
- 150 grams chicken cooked
- 65 grams pancetta cooked
- 10 cherry tomatoes
Topping
- 150 grams cheddar grated
- 50 grams parmesan grated
- 7 fresh basil leaves to garnish
Instructions
Pie crust
- Turn on your oven to 175°C / 347°F (fan).
- Grab a large mixing bowl and add the flour.
- Crumble the cold butter into the flour.
- Top with water and salt, and knead until a uniform dough forms.
- Roll out the dough into a disc on parchment paper (ensuring it's large enough to cover the bottom and sides of your pie dish.
- Grease your dish (as well as the sides) with a tiny bit of oil or butter.
- Place the dough into the form and press it into the base and up the sides. Cut away or tuck in any excess dough and poke the base with a fork.
- Allow the crust to cool in the fridge for 30 minutes.
- Bake the pie crust for 10 minutes. Allow to cool slightly.
Filling
- Mix the eggs with sour cream. Add a pinch of sea salt. Sprinkle with black pepper.
- Top the prepared pie crust with diced onion, cooked chicken, pancetta, sliced cherry tomatoes, and the egg mixture.
- Sprinkle the shredded cheddar cheese and parmesan on top.
- Bake for 25-30 minutes until golden brown.
- Top with fresh basil to serve.
Video
Nutrition
Calories: 707kcal | Carbohydrates: 27g | Protein: 19g | Fat: 58g | Saturated Fat: 25g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 235mg | Sodium: 922mg | Potassium: 232mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1135IU | Vitamin C: 8mg | Calcium: 319mg | Iron: 2mg
