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Creamy Chicken Quiche

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Creamy Chicken Quiche

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Tempo de preparo

2 hour(s)


6 servings


  • Dough: unleavened wheat flour | 3 cup
  • Dough: unsalted butter | 200 g
  • Dough: Eggs | 2 unit(s)
  • Dough: salt | 1 dessert spoon
  • Stuffing: cooked, seasoned and shredded chicken | 2 cup
  • Filling: sour cream | 2 can(s)
  • Filling: Eggs | 4 unit(s)
  • Filling: milk | 1 cup
  • Filling: cheese (I used three types: gorgonzola, parmesan and gouda) | 1 cup
  • Salt | 1 coffee spoon
  • Stuffing: chives | 0 to taste


  1. Pasta: Mix the flour and the cold butter until it forms a crumb. Lightly beat the eggs and save and incorporate into the dough. Mix until you get the point (it comes off your hands and gets soft) TIP: If the dough is sticking to your hands, add a little more flour. If the dough is dry, use a few tablespoons of ice water, until soft. Wrap the dough in plastic wrap and place in the fridge for 30 minutes. Open the dough, put it in a shape, make holes and leave it in the fridge for another 10 minutes. Take to pre-bake at 180 degrees, in the preheated oven, for 20 min and book.
  2. Filling: Beat the eggs, milk, cream, salt and part of the cheeses in a blender. Place the shredded chicken in the bottom of the pan, the cream on top, the cheese weed and the chives. Bake for approximately 40 minutes at 180 degrees in a preheated oven.
  3. TIP: You can substitute shredded chicken for jerky, ham and cheese, turkey breast, shredded cod, etc.

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