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
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
- Mix the flower with the salt and the sugar in a bowl
- Mix the butter through it and rub it until the dough is grainy
- Add the water and mix short until the dough forms a ball. Don’t knead too long!
- Pack the dough in sealing foil and let it rest for 30 minutes in the fridge
- Heat up the oven to 180 °C
- Butter a quiche form with a diameter of 28 cm
- Line the bottom with some baking paper
- 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.
- With a fork, pierce the dough on the bottom
- Line the form with baking paper and add the support filling (dried rice or dried pees)
- Bake for 15 minutes.
- Remove the support filling and slice of the overhanging dough over the form.
- Bake for another 15 minutes until golden brown.
- Meanwhile, slice the onion, bell pepper and chicken into small pieces. Slice the olives in half.
- Mix in a bowl with the eggs, cream and herbs until fully mixed.
- Pour into the quiche bottom and bake for 40 to 50 minutes golden brown.
Credit goes to Rutger Bakt