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Creamy Chicken Quiche with Mixed Cheese

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By

@kikasa_apto44

View in original language

(Português)

02 hour(s)

10 servings

Ingredients

• Cooked Chicken Breast, shredded and seasoned to taste | 02 unit(s)
• Milk Cream (02 boxes) | 400 g
• Eggs (02 dough and 04 stuffing) | 6 unit(s)
• Whole Milk | 240 ml
• Cheese (gorgonzola, gouda and parmesan) | 02 cup
• Chopped Chives |  to taste
• Wheat Flour | 03 cup
• Unsalted Butter | 200 g
• Salt (dough and stuffing) |  to taste

Recipe

1. Dough: in a bowl, mix the wheat flour and the butter in cold temperature until it forms a farofinha, set aside.
2. Pasta: lightly beat 02 whole eggs and salt (to taste) and mix with the farofinha and stir until it comes off the hands. (𝗗𝗜𝗖𝗔: if the dough is still sticking to your hands, add a little more flour or if the dough is dry add a tablespoon of ice water).
3. Dough: wrap the dough in plastic wrap and refrigerate for 30 minutes.
4. Dough: after the dough rests in the fridge, open the dough in a false bottom shape (only on the bottom and sides) and make holes with the help of a fork and leave it for another 10 minutes in the fridge.
5. Dough: take it to the oven (preheated) to pre-bake at 180°C for 20 minutes and book.
6. Stuffing: cook the chicken breast, shred and season to taste. (I usually sauté the shredded chicken in garlic, onion and olive oil, I add salt and pepper to taste and to flavor I use 2 sachets of Meu Segredo from @maggibrasil, finish with parsley) book.
7. Stuffing: in a bowl, coarsely grate the cheeses and divide them into two parts (cups)
8. Filling: put 04 eggs, 02 boxes of cream, 240ml of whole milk, 01 cup of the grated cheese mix and salt to taste in the blender.
9. Assembly: take the shape with the dough already pre-baked, put the chicken stuffing and on top add the cream beaten in the blender.
10. Assembly: take the other half of the cheese mix, spread it evenly over the top and finish with chopped chives.
11. Place in a preheated oven at 180°C and bake for approximately 40 minutes or until golden on top.

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