Smoked Chicken & Cream Cheese Quiche with Red Pepper & Roast Garlic

Yield: 350mm x 130mm flan tin

SHORT PASTRY

200g plain flour
2g salt
100g butter
50g cold water

Sieve the dry ingredients.

Rub the butter into the dry ingredients until a sandy texture is achieved and there are no more lumps of butter left.

Add the cold water and bind all of the ingredients together being very careful not to over mix the paste.

Flatten out and cover with cling film. Rest in the refrigerator for 20 minutes before rolling out and lining the flan tin. Roll out to 4mm thickness.

Blind bake the pastry at 190°C for approximately 15-20 minutes.

Add the fillings and bake at 190°C for approximately 12-15 minutes.

QUICHE FILLING

1 egg
1 yolk
100g milk
100g cream
Pinch salt
Pinch cayenne pepper
Pinch ground black pepper

Whisk all of the ingredients together and then sieve the mixture.

FILLING

150g Barker’s Professional Red Pepper & Roast Garlic Breadshot
60g grated cheese
130g smoked chicken
90g cream cheese
Qty fresh chives

Sprinkle the grated cheese onto the base of the blind baked pastry case and then dot the surface with Barker’s Professional Red Pepper & Roast Garlic Breadshot.

Place the smoked chicken on top followed by dotting the top with pieces of the cream cheese.

Pour the quiche filling over the filling and then sprinkle with chopped chives.

Smoked Chicken & Cream Cheese Quiche with Red Pepper & Roast Garlic

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