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Big Chicken Quiche is perfect for weekend family lunches. Roasted Chicken is layered on home made pastry and smothered in a creamy egg mixture. Topped with cheese and baked in the oven, this dish can be served hot, warm or cold. Serve with a side salad – Give it a go!
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RECIPE FACT SHEET
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INGREDIENTS IN THIS DISH:
PASTRY:
1 1/2 Cups of Plain Flour
Pinch of Salt
125g Butter (chopped)
1 Egg Yolk
3 Tablespoons of Water
FILLING:
1 Cooked Barbecue / Roast Chicken (Skin and Bones removed, meat roughly chopped)
5 Chopped Shallots (aka Spring Onions, Green Onions etc)
8 Eggs
600ml Thickened Cream (or any cream suitable for whipping)
1 Tablespoon of Dijon Mustard
1 Cup (250ml) of Dry White Wine (optional – replace with milk or chicken stock if you prefer)
Salt and Pepper (to season)
Preparation Time: About 20 minutes
Cooking Time: About 45 minutes
SERVES 6 – 10 (Depending on Serving Size)
ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC
(Look up Google for a conversion chart if using Imperial)
More cooking videos at:
http://www.onepotchefshow.com
Music Track:
“Bright Wish” and “Peppy Pepe”
by Kevin MacLeod
http://incompetech.com
Royalty Free Music – Used with Permission under Creative Commons license.
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