Chicken and Pumpkin Quiche
Ingredients
- For the dough
- 250 grams Pastry flour
- 100 milliliters olive oil
- 1 egg
- salt
- Pastry flour (to work)
- butter (for the mold)
- For the filling
- 250 grams Pumpkin
- 250 grams Chicken breasts
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- 100 grams Frozen pea
- salt
- ½ tsp Curry powder
- Chili powder
- 100 milliliters milk
- 100 milliliters Whipped cream
- 3 eggs
- 150 grams Crème fraiche
- 1 Tbsp dried herbes de Provence
Preparation steps
Grease the quiche mold with butter and set aside.
For the dough, mix the flour, oil, egg and a pinch of salt in a bowl and knead with the dough hook of the hand mixer into a smooth dough. Shape the dough into a ball, wrap in plastic wrap and refrigerate for about 30 minutes.
For the filling, cut the pumpkin flesh into bite-sized pieces. Rinse the chicken breast fillet, pat dry and cut into large dices. Peel, halve and cut the onion into strips. Peel the garlic and finely dice.
Heat olive oil in a pan and saute the onion and the garlic in it. Add pumpkin and chicken cubes and fry for about 5 minutes. Stir in the thawed peas and season with salt, ground curry and a pinch of chile powder. Remove the chicken and pumpkin from the pan and let cool slightly.
Pour the milk and cream into the same pan and stir well.
For the custard, whisk the eggs with the crème fraîche and the herbes de provence until smooth. Pour the cream-milk into the egg-fraîche mixture, and season with salt.
Line the dough into the greased quiche mold, thereby pulling the edges. Spread the chicken and pumpkin mixture on top and pour the custard. Bake the quiche in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for about 40 minutes. Serve cut into pieces. Serve with a fresh salad.
