Smoked Chicken and Cream Cheese Quiche
Makes 350mm x 130mm flat tin
Ingredients:
SHORT PASTRY
- 200g plain flour
- 2g salt
- 100g butter
- 50g cold water
QUICHE FILLING
- 1 egg
- 1 yolk
- 100g milk
- 100g cream
- pinch salt
- pinch cayenne pepper
- pinch ground black pepper
FILLING
- 150g Barker's Professional Capsicum & Apricot Chutney
- 60g grated cheese
- 130g smoked chicken
- 90g cream cheese
- fresh chives
SHORT PASTRY
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Sieve the dry ingredients.
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Rub the butter into the dry ingredients until a sandy texture is achieved and there are no lumps of butter left.
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Add the cold water and bind all the ingredients together being very careful not to over mix the paste.
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Flatten out and cover in cling film. Rest in the refrigerator for 20 minutes before rolling out and lining the flan tin. Roll out to 4mm thick.
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Blind bake the pastry at 190 C for approximately 15-20 minutes.
QUICHE FILLING
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Whisk all the ingredients together, then sieve the mixture.
FILLING
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Sprinkle the grated cheese onto the base of the blind-baked pastry case. Dot the surface with Barker's Professional Capsicum & Apricot Chutney.
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Place the smoked chicken on top followed by dotting the top with pieces of cream cheese.
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Pour the quiche filling over the filling and then sprinkle with chopped chives.
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Bake at 190 C for approximately 12-15 minutes.
