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Creamy Chicken Quiche with Mixed Cheese
🇧🇷Brazil
•View in original language
(Português)
02 hour(s)
10 servings
Erika Ferreira
@kikasa_apto44- Ingredients
- Recipe
- Cooked Chicken Breast, shredded and seasoned to taste02 unit(s)
- Milk Cream (02 boxes)400 g
- Eggs (02 dough and 04 stuffing)6 unit(s)
- Whole Milk240 ml
- Cheese (gorgonzola, gouda and parmesan)02 cup
- Chopped Chives to taste
- Wheat Flour03 cup
- Unsalted Butter200 g
- Salt (dough and stuffing) to taste
- Dough: in a bowl, mix the wheat flour and the butter in cold temperature until it forms a farofinha, set aside.
- 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).
- Dough: wrap the dough in plastic wrap and refrigerate for 30 minutes.
- 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.
- Dough: take it to the oven (preheated) to pre-bake at 180°C for 20 minutes and book.
- 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.
- Stuffing: in a bowl, coarsely grate the cheeses and divide them into two parts (cups)
- 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.
- Assembly: take the shape with the dough already pre-baked, put the chicken stuffing and on top add the cream beaten in the blender.
- Assembly: take the other half of the cheese mix, spread it evenly over the top and finish with chopped chives.
- Place in a preheated oven at 180°C and bake for approximately 40 minutes or until golden on top.
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