Quiche with Chicken, Red Pepper and Sweet Corn

Recipe from Christine Yara

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Quiche with Chicken, Red Pepper and Sweet Corn

Cooking time: 1 h. 15 min

Servings 6

Have you ever run out of ideas of what to cook for your family? Here you have a delicious recipe from a fantastic combination of chicken breast and vegetables. Suites well for breakfast, lunch or even dinner.

Chiken breast

27 oz.
Sweet red pepper

6 pcs.
Sweet corn

14,7 oz.
Flour

3 cups
Cold butter

6 oz.
Cold water

1,5 fl.oz.
Chicken eggs

36 pcs.
Sour cream (20%)

6,3 fl.oz.
Cheese

10,6 oz.
Oregano

3 tsp.
Spices

a pinch

Calories

103 kcal
Protein

17.1 g
Fat

1.9 g
Carbohydrates

35 g

Boil the chicken breast in water salted to taste. When the water boils, reduce the heat to low and cook the meat for another 25 minutes.
For the tart dough, mix the flour, butter and salt and mix in a blender. Pour a spoonful of water gradually and mix until a crumbly dough is formed.
Turn the dough over on the table sprinkled with flour, knead it and form a ball that you put in the refrigerator for 25 minutes.
Take out the dough, roll out a thin strip with the rolling pin, place it on a round baking tray, add a baking sheet and use some beans as a weight on the surface of the dough so that it rises according to the shape in the oven. Bake for 12 minutes at 369° F.
Remove the dough, remove the weight and put it back in the oven for 15 minutes.
For the filling, cut the red pepper into strips and fry it in a pan with hot oil for a few minutes. Spice it up. Cut the chicken breast into small pieces and grate the cheese.
In a bowl, mix the eggs, sour cream, oregano and spices to taste.
Take out the dough, arrange the chicken breast, pepper, sweet corn at the base and pour the liquid from the eggs and cream. Add the cheese on top. Place everything in the oven for 40 minutes at 365° F.