Quiche with olives, bell pepper and chicken

Hey guys!

Sorry, sorry, sorry! I know I promised you this recipe a few weeks ago, but it has been so busy with work, that I haven’t gotten to it. But here it is! You can make this recipe with every combination you’d like: salmon and asparagus or broccoli, smoked chicken and bell peper, and so on. Just try it out.


Quiche with olives, bell pepper and chicken
Serves 4-6

Preparation: 1 hour
Baking time: 1 hour 30 minutes



  • 280 g flour
  • 1 tsp salt
  • 1 tbsp sugar
  • 200 g butter
  • 110 ml cold water


  • 1 red bell peppers
  • 1/2 can of black olives
  • 1 red onion
  • 150 ml cream
  • 3 eggs
  • 2 chicken fillets (around 300 gram)
  • 1 tsp fresh thyme
  • 1 tsp dried italian herbs


  1. Mix the flower with the salt and the sugar in a bowl
  2. Mix the butter through it and rub it until the dough is grainy
  3. Add the water and mix short until the dough forms a ball. Don’t knead too long!
  4. Pack the dough in sealing foil and let it rest for 30 minutes in the fridge
  5. Heat up the oven to 180 Β°C
  6. Butter a quiche form with a diameter of 28 cm
  7. Line the bottom with some baking paper
  8. Roll out the dough to a thickness of 2 to 3 cm and line the quiche form with it. Let it hang over the edges of the form.
  9. With a fork, pierce the dough on the bottom
  10. Line the form with baking paper and add the support filling (dried rice or dried pees)
  11. Bake for 15 minutes.
  12. Remove the support filling and slice of the overhanging dough over the form.
  13. Bake for another 15 minutes until golden brown.
  14. Meanwhile, slice the onion, bell pepper and chicken into small pieces. Slice the olives in half.
  15. Mix in a bowl with the eggs, cream and herbs until fully mixed.
  16. Pour into the quiche bottom and bake for 40 to 50 minutes golden brown.

Credit goes to Rutger Bakt


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