Name: Chicken and bacon quiche
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 0 serving
Cuisine: Bake
Ingredients: 140.00 g flour cake; 50.00 ml cornflour; 5.00 ml Baking powder; 2.00 ml salt; 100.00 ml butter cold; 100.00 ml yoghurt plain; 1.00 eggs separated; 250.00 g bacon cut into pieces; 1.00 onion coarsely chopped; 200.00 g chicken cooked, chopped; 300.00 ml yoghurt plain; 3.00 eggs extra-large; 15.00 ml cornflour; 1.00 lemon zest only; 30.00 ml fresh parsley chopped; 5.00 ml dried thyme; 5.00 ml nutmeg ground; salt and freshly ground black pepper to taste

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Ingredients (18)

CRUST

140.00 g	flour — cake
50.00 ml	cornflour
5.00 ml	Baking powder
2.00 ml	salt
100.00 ml	butter — cold
100.00 ml	yoghurt — plain
1.00	eggs — separated

FILLING

250.00 g	bacon — cut into pieces
1.00	onion — coarsely chopped
200.00 g	chicken — cooked, chopped
300.00 ml	yoghurt — plain
3.00	eggs — extra-large
15.00 ml	cornflour
1.00	lemon — zest only
30.00 ml	fresh parsley — chopped
5.00 ml	dried thyme
5.00 ml	nutmeg — ground
	salt and freshly ground black pepper — to taste

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Method:

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.