Monday, August 03, 2009

Chicken and asparagus quiche





















As I expected Enjoy Food & Travel Co-writer Øivind Grimsmo, his wife Monica and the kids the same day I arrived, I had to settle for an easy option for lunch / early dinner. I had bought a roast chicken at my local grocer’s, and had two chicken breasts left. The easiest way to use it was to make a tasty quiche, and I garnished it with long green asparagus!! Great stuff.


To feed 4-6 people you’ll need

One or two sheets of pastry (suitable for a 25 cm / 9 inch baking dish)

300-400 grams / 10-15 oz precooked chicken meat, diced
200 grams / 7 oz semi hard cheese, grated
8-10 asparagus tips
4 eggs
15 cl / 5 fluid oz double cream
Salt
Pepper
A pinch cayenne pepper (Optional)

Use premade quiche dough, or make it from scratch. Roll pastry until it fits the baking tray. Place baking paper on top of pastry, then fill up with dried peas or beans to prevent shrinking. Bake pastry in a 215 C/ 425F oven for 5-8 minutes. Allow to cool.

Spread half the chicken on the pastry, and add half the cheese. Add another layer of chicken and cheese.

Whisk eggs and cream, add salt and pepper to taste. Adjust the amount of salt to the salinity of cheese and chicken. Pour over chicken and cheese. Garnish with asparagus tips.

Bake in a hot oven (200 C – 400F) for 25-35 minutes or until quiche is light brown and firm.

Serve with salad and bread.

Other quiche recipes?

See story Memories from my aunts kitchen III - American Pie(s) on Enjoy Food & Travel

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