This is the first Quiche I have ever made from scratch, making the base the custard and the filling, and I can proudly say it was much easier than I thought it would be.. And it looked and tasted great…

This recipe can easily become a vegetarian dish by substuting the chicken with beans or Tofu

see recipe for Quiche shortcrust pastry for creating the casing/ see  Other Quiche custards  for more egg mixtures

Ingredients

Custard
4 whisked eggs
1 – 1½ cups milk
¼ teaspoon salt and black pepper

2 tablespoons Olive oil
2 small onions, diced
2 cloves garlic, chopped
1 orange or red bell pepper
1 side of breast from a roasted chicken, diced quite small
Seasoning to taste
1 teaspoon chopped rosemary

  1. Saute the onions and peppers until translucent
  2. Add the garlic and saute a little more
  3. Add the chicken, rosemary and season to taste
  4. When all hot and liquid soaked into chicken, take off heat
  5. Add all of it  into base  just as it comes out of the oven
  6. Pour half the egg custard over the top
  7. Place into oven on shelf and gently pour remaining custard on top
  8. Do not fill as the egg will rise a little
  9. Bake for 25 minutes max at 190 C
  10. Leave to settle for 10 minutes which will make it easier to cut into portions
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Filed under: Complete Dinners • Poultry • Recipes with Photos