Brunch
Lunch
Starter
PREP:
10 MINS
COOK TIME:
37 MINS
DIFFICULTY:
Intermediate
SERVES:
8
Mediterranean Quiches
INGREDIENTS
160 grams Chicken breast, chopped
375g puff pastry sheets
100g broccoli
6 pieces sundried tomato slices (canned)
100ml milk
100ml cooking cream
50g grated cheese
1 egg
Salt & pepper, to taste
METHOD
Let the dough thaw to room temperature and lightly oil a muffin tin. Preheat the oven to 180°C. Divide the broccoli into small florets and blanch briefly in boiling water, then rinse with cold water.
Using a round cutter, cut out circles of the dough and line the cups within the muffin tin.
Roughly chop the chicken breast and briefly fry them in a little oil until they are golden. Fill the puff pastry cups with the tomatoes, broccoli, chicken pieces and grated cheese.
Mix the milk, cream and egg. Season with salt and pepper.
Pour the mixture into the cups on top of the pastry and bake the quiche for about 25 minutes until browned and cooked in the middle. Let the finished quiches cool and then take them out of the muffin cups.
