Peace Greetings lovely!
Do you love quiche, I absolutely adore them. They are so decadent, rich, cheesy and filling. If you don’t know what a Quiche is, its basically a savoury pie with a cheesy creamy eggy filling with chicken/ veggies. This recipe has some zucchini (or courgette or Koussa, however you name it) and chicken in the filling. Add whatever veggies you prefer, I would recommend soft veggies rather than root vegetables for this recipe. Mushrooms, corn, peppers, beans, whatever you fancy.
1 1/2 cup all-purpose flour
1/2 tsp salt
1/2 tsp oregano
1/2 tsp black pepper ground
1/2 cup (113gm) butter unsalted
3-4 tbsp ice water
3 tbsp butter unsalted
1 onion chopped
1 tsp basil, oregano, garlic,
½ tsp paprika
salt and pepper to taste
1 large chicken breast diced into small cubes
3 cups zucchini sliced
1 cup mozzarella cheese shredded
¼ cup milk
¼ cup heavy cream
¼ cup parmesan cheese
For the crust
In a food processor add flour, oregano, salt and pepper and pulse once until everything is incorporated. Add 1/2 cup cold unsalted butter, cut into cubes to the food processor and pulse until mixture resembled peas. Add cold ice water and continue pulsing a couple more times, the dough should start to stick together. Roll out the dough onto a floured surface and just knead it until it comes together, do not knead too much. Form the dough into a disc and wrap it in plastic wrap. Refrigerate the dough for 30 minutes or atleast 15 mins in freezer. (This is done to relax the dough, and harden the butter in the dough)
Preheat oven to 200C degrees(Gas mark 6)
Roll out the pastry disk from the fridge so that it’s about 12 inches in diameter, then unroll into a 9-inch pie plate or quiche plate and flute the edges. Using a fork prick the dough all over the pastry, bottom and sides. This is done so the dough does not puff or rise up. Now place a large baking sheet over the pastry dough and pile a thick layer of baking beans or any dried beans/ rice/ pulses over the baking sheet. This step is called blind baking. This is done to ensure the dough is cooked thoroughly and we get a crispy flaky pastry rather than a soggy pastry.
Place the baking dish into the preheated oven for 10 mins with the baking beans.
After 10 mins, carefully remove the baking sheet with the beans and bake the pie crust uncovered for another 8 mins.
For the filling
In a medium skillet add the 3 tbsp of butter and melt. Fry the chicken on high flame until almost cooked.Add the onion, 1 tsp basil, 1 tsp oregano and season with salt and pepper. Sauté onion just until soft and translucent, about 3 or 4 minutes. Add zucchini and sauté for a couple more minutes just until zucchini softens up a bit. If you are adding any other veggies add them now and saute well. Check for seasoning and once the chicken and veggies is cooked, Switch off and set aside.
In a small bowl whisk together the eggs, milk, parmesan cheese and cream. Set aside
Once the pastry is blind baked and slightly golden, remove and add the filling over the pastry, top with mozzarella. And pour over the eggy milk mixture.
Bake in the middle oven rack for about 30 minutes or until a knife inserted near the centre comes out clean and crust is golden brown. Cover edge loosely with foil during the last 15 minutes if needed to prevent over-browning. Let stand 10 minutes before cutting.