Chicken, cucumber and yoghurt quiche

Recipe from: 4/1/2001 12:00:00 AM
Ingredients 13
Servings 8
Time 45 minutes

Ingredients

  • BASE
  • 230
    g
    cake flour
  • 1
    ml
    salt
  • 150
    g
    cold butter
  • 40
    ml
    ice-cold water (or more if needed)
  • FILLING
  • 250
    g
    cooked chicken, diced
  • 4
    spring onions, finely chopped
  • English cucumber, diced
  • 40
    ml
    unsalted peanuts, chopped
  • 300
    ml
    natural yoghurt
  • 2
    large eggs
  • 3
    ml
    dried tarragon
 

Method

50 minutes
 
1. BASE: Rub together flour, salt and butter with fingertips until it resembles fine breadcrumbs. Add water and mix until a soft dough forms. Cover with clingfilm and refrigerate for 30 minutes. 2. Line a 26 cm quiche dish with the pastry. Prick the base with a fork and line with wax paper and dried beans. Bake blind at 180 ºC for 10 to 15 minutes. Remove paper and beans. Allow to cool before adding filling. 3. FILLING: Combine chicken, onion, cucumber and peanuts. Spread evenly over base. Beat yoghurt, eggs, tarragon and seasoning and pour over chicken mixture. Sprinkle with chopped peanuts. Bake in preheated oven for 30 to 35 minutes. Serve hot or cold.
 

Read more on: poultry  |  bake
 

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