Butternut and chicken Quiche
Ingredients:
1 roll pastry
2 chicken breasts, rubbed with fresh chopped ginger
1 small butternut, cut into cubes and roasted with garlic and drizzled with olive oil
3 eggs
250ml cream
small bunch fresh chives, snipped
seasoning
Method:
- Line the quich pan with the pastry, bake blind until cooked then remove the foil and bake the pastry until lightly golden.
- Rub the chicken with the ginger and toss the butternut with the olive oil and garlic and roast in the oven at 180'C.
- Combine the eggs, cream, chives and seasoning.
- Fill the pastry case with the filling then the egg mixture and bake at 170'C until the egg mixture sets.
- Serve warm with a crisp green salad.
