Big Chicken Quiche is perfect for weekend family lunches. Roasted Chicken is layered on home made pastry and smothered in a creamy egg mixture. Topped with cheese and baked in the oven, this dish can be served hot, warm or cold. Serve with a side salad - Give it a go!
RECIPE FACT SHEET
INGREDIENTS IN THIS DISH:
1 1/2 Cups of Plain Flour
Pinch of Salt
125g Butter (chopped)
1 Egg Yolk
3 Tablespoons of Water
1 Cooked Barbecue / Roast Chicken (Skin and Bones removed, meat roughly chopped)
5 Chopped Shallots (aka Spring Onions, Green Onions etc)
600ml Thickened Cream (or any cream suitable for whipping)
1 Tablespoon of Dijon Mustard
1 Cup (250ml) of Dry White Wine (optional)
Salt and Pepper (to season)
Preparation Time: About 20 minutes
Cooking Time: About 45 minutes
SERVES 6 - 10 (Depending on Serving Size)
ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC
(Look up Google for a conversion chart if using Imperial)
More cooking videos at:
"Bright Wish" and "Peppy Pepe"
by Kevin MacLeod
Royalty Free Music - Used with Permission under Creative Commons license.