Quick chicken quiche
by Tavolino
A light and quick-to-prepare quiche, perfect for a simple dinner. It combines a crispy shortcrust pastry with a creamy chicken and herb filling.
Ingredients
- Shortcrust pastry 1
- Chicken (cooked and shredded) 120 g
- Eggs 2
- Semi-thick crème fraîche 400 ml
- Oregano 1 pinch
- Salt 1 pinch
- Pepper 1 pinch
Preparation
- 1
Preheat the oven to 180°C.
- 2
In a mixing bowl, beat 2 eggs with 400 ml of semi-thick crème fraîche.
- 3
Add 1 pinch of salt and 1 pinch of pepper to the mixture.
- 4
Unroll 1 shortcrust pastry into a tart pan, keeping the parchment paper.
- 5
Prick the bottom of the pastry with a fork.
- 6
Distribute 120 g of chicken over the bottom of the tart.
- 7
Pour the egg and cream mixture over the top.
- 8
Sprinkle with 1 pinch of oregano.
- 9
Bake for 30 minutes.