Name: Chicken, cucumber and yoghurt quiche
Prep time: 45 min
Cook time: 50 min
Total time: 95 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 230.00 g flour cake; 1.00 ml salt; 150.00 g butter cold; 40.00 ml water ice-cold; 250.00 g chicken cooked, diced; 4.00 spring onions finely chopped; 0.00 cucumber English, diced; 40.00 ml peanuts unsalted, chopped; 300.00 ml yoghurt natural; 2.00 eggs large; 3.00 ml dried tarragon

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Ingredients (11)

BASE

230.00 g	flour — cake
1.00 ml	salt
150.00 g	butter — cold
40.00 ml	water — ice-cold

FILLING

250.00 g	chicken — cooked, diced
4.00	spring onions — finely chopped
0.00	cucumber — English, diced
40.00 ml	peanuts — unsalted, chopped
300.00 ml	yoghurt — natural
2.00	eggs — large
3.00 ml	dried tarragon

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Method:

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.