Chicken and bacon quiche

Recipe from: 9/16/1993 12:00:00 AM
Ingredients 20
Servings 0
Time 30 min + standing time

Ingredients

  • CRUST
  • 140
    g
    cake flour
  • 50
    ml
    cornflour
  • 5
    ml
    baking powder
  • 2
    ml
    salt
  • 100
    ml
    cold butter
  • 100
    ml
    plain yoghurt
  • 1
    egg, separated
  • FILLING
  • 250
    g
    bacon, cut into pieces
  • 1
    large onion, coarsely chopped
  • 200
    g
    cooked deboned chicken, cut into pieces
  • 300
    ml
    plain yoghurt
  • 3
    extra-large eggs
  • 15
    ml
    cornflour
  • 1
    lemon, grated rind
  • 30
    ml
    chopped parsley
  • 5
    ml
    dried thyme
  • 5
    ml
    nutmeg
  • salt and black pepper to taste
 

Method

40 min
 
Preheat the oven to 180 ¦C (350 ¦F). Grease a 26 cm pie dish with margarine. Sift the dry ingredients together. Rub in the butter with your fingertips until well blended. Beat the yoghurt and egg yolk together and add to the mixture. Mix with a spatula until just blended. Form into a ball and chill for about 20 minutes. Roll out until about 5 mm thick and line the pie crust with the pastry. Chill once more for about 15 minutes. Trim the edges and prick the bottom with a fork. Beat the egg white lightly and brush over the crust. Fry the bacon until done, add the onion and sautT until soft. Add the chicken and mix. Beat the yoghurt, eggs and cornflour together. Add the seasonings and mix. Pour into the crust and bake for about 40 minutes or until the filling has set. Makes a large quiche.
 

Read more on: bake  |  pork  |  shallow-fry
 

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