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Creamy Chicken Quiche
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
6 servings
Anaile Conceição
@anaileconc- Ingredients
- Recipe
- Dough: unleavened wheat flour3 cup
- Dough: unsalted butter200 g
- Dough: Eggs2 unit(s)
- Dough: salt1 dessert spoon
- Stuffing: cooked, seasoned and shredded chicken2 cup
- Filling: sour cream2 can(s)
- Filling: Eggs4 unit(s)
- Filling: milk1 cup
- Filling: cheese (I used three types: gorgonzola, parmesan and gouda)1 cup
- Salt1 coffee spoon
- Stuffing: chives0 to taste
- 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.
- 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.
- TIP: You can substitute shredded chicken for jerky, ham and cheese, turkey breast, shredded cod, etc.
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