1. 1

   Step 1

   Preheat the oven to 180-200°C. Unroll 1 shortcrust pastry into a tart pan and blind bake for 10 minutes.

   Timer 10 min
2. 2

   Step 2

   Bring a pot of water to a boil and blanch 1 green bell pepper and 1 red bell pepper for 10 minutes.

   Timer 10 min
3. 3

   Step 3

   Drain the bell peppers, then cut them into small cubes.

4. 4

   Step 4

   Cut 2 chicken fillets into equal-sized pieces.

5. 5

   Step 5

   Thinly slice 150 g of mushrooms.

6. 6

   Step 6

   Melt 15 g of butter in a pan and quickly sauté the mushrooms.

7. 7

   Step 7

   Distribute the bell peppers, chicken pieces, and mushrooms over the pre-baked tart crust.

8. 8

   Step 8

   In a mixing bowl, whisk 2 eggs with 200 g of heavy cream and 150 g of grated Gruyère cheese.

9. 9

   Step 9

   Add 1 pinch of paprika, 1 pinch of salt, and 1 pinch of pepper to the mixture.

10. 10

    Step 10

    Pour the mixture over the filling in the pan.

11. 11

    Step 11

    Place the quiche in the oven and bake for about 30 minutes until golden brown.

    Timer 30 min

Space/arrow keys: next or previous step