Wednesday, 11 May 2011

INTERESTING QUICHE

Yesterday I made a roasted garlic butternut and fresh ginger chicken quiche, it was absolutly divine and I suggest you all try this.

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.