Ingredients (6 people)
– 1 shortcrust or puff pastry
– 2 chicken cutlets, finely diced
– 1 onion, minced
– 2 tbsp olive
oil – 3 eggs
– 200 ml crème fraîche
– 100 ml milk
– 150 g grated cheese (Emmental, mozzarella or Gruyère)
– 1 tsp paprika
– 1 tsp herbes de Provence or oregano
– Salt and pepper
Preparation
Ingredients (6 people)
– 1 shortcrust or puff pastry
– 2 chicken cutlets, finely diced
– 1 onion, minced
– 2 tbsp olive
oil – 3 eggs
– 200 ml crème fraîche
– 100 ml milk
– 150 g grated cheese (Emmental, mozzarella or Gruyère)
– 1 tsp paprika
– 1 tsp herbes de Provence or oregano
– Salt and pepper
Preparation
1. Preheat the oven to 180°C.
2. Sauté the onion in olive oil, then add the diced cutlets. Season with paprika, herbs, salt and pepper. Cook for 6 to 8 minutes, then let cool.
3. Unroll the dough in a pie pan and prick the bottom with a fork.
4. Spread the chicken over the dough.
5. In a bowl, beat the eggs with the crème fraîche and milk. Stir in the grated cheese.
6. Pour this mixture over the chicken.
7. Bake for 35 to 40 minutes, until the quiche is golden brown and the filling is set.
Serve hot with a green salad for a complete and tasty meal.
