Chicken Quiche Lorraine
by Tavolino
A tasty variation of the classic quiche, using chicken breast instead of traditional bacon lardons for a lighter yet equally delicious version.
Ingredients
- Shortcrust pastry 1
- Chicken breast 3 slices
- Heavy cream 250 g
- Milk 250 ml
- Eggs 3
- Grated Gruyère cheese 100 g
- Salt 1 pinch
- Pepper 1 pinch
Preparation
- 1
Preheat the oven to 250 °C.
- 2
Unroll the shortcrust pastry into a tart pan lined with parchment paper.
- 3
Prick the bottom and sides of the pastry with a fork.
- 4
Cut the 3 slices of chicken breast into small squares and distribute them evenly over the bottom of the crust.
- 5
In a mixing bowl, beat the 3 eggs with 250 ml of milk and 250 g of heavy cream.
- 6
Add a portion of the 100 g of grated Gruyère, as well as the salt and pepper to the mixture.
- 7
Gently pour the egg mixture over the chicken.
- 8
Sprinkle the rest of the grated Gruyère over the quiche.
- 9
Bake for 30 minutes at 250 °C.
- 10
Check for doneness with the blade of a knife: it should come out clean.
- 11
Let rest for 15 minutes before unmolding and serving.