Olive and Chicken Quiche
Nutrition
Calories: 543 kcalCarbohydrates: 52 gProtein: 33 gFat: 53 gSaturated Fat: 39 gCholesterol: 301 mgSodium: 484 mgFiber: 16 gSugar: 16 gVitamin A: 114.725 IUCalcium: 101 mgIron: 26 mg
Ingredients
- 2 ½ cup all-purpose flour
- ¾ cup unsalted butter
- 1 dash salt to taste
- 3 tablespoons water up to 4 Tbsp.
- 1 whole egg
- 8 oz chicken breast
- ¼ cup unsalted butter
- ¾ cup onion diced
- 1 whole garlic clove
- ½ cup zucchini chopped
- 1/3 cup bell pepper yellow bell pepper
- 1/3 cup red bell pepper
- 1/3 cup green pepper
- 8 oz chicken liver diced
- 12 each black olives large
- 2/3 tablespoon parsley
- 2/3 tbsp thyme
- 2/3 tablespoon oregano
- 1 ½ cups light cream
- 3 whole eggs
- 1 teaspoon salt
- 1 dash Black pepper freshly ground, to taste
- ¼ teaspoon nutmeg grated
- ¼ teaspoon mace grated
Instructions
- Line a greased 10-inch quiche dish with the rolled out pastry, press down at the edges, and cut off the overhanging pastry. Prick the base of the pastry all over with a fork, line it with baking parchment, weigh down with baking beans, and bake for 10 minutes at 400°F.
- Finely dice the chicken. Melt 2 tablespoons of butter in a frying pan, fry the meat for 4 - 5 minutes, remove, and set aside.
- Melt the rest of the butter, and sweat the onion and garlic. Add the zucchini and peppers, and continue to sweat for about 5 minutes. Add the chicken liver. Finally, mix in the herbs and allow to cool a little.
- Mix the cream with the eggs and spices. Mix the meat with the vegetable mixture and fill the pastry. Scatter the olives evenly on the quiche. Pour in the egg and cream mixture, and bake in the oven for 45 - 50 minutes until golden brown.