Hello my dear bloggy bums!! Muslims all round the world(including me) are celebrating the holy month of Ramadan, and fasting. The other fantastic thing happening, as we all know, is football.Hope all the fans are enjoying themselves these days with popcorn tubs; I sure am(Minus the tubs since I’m fasting during the day)! 🙂
Today I did a chicken-cheese quiche for iftar(breaking of fast), which every one in my good ol’ family enjoys. It was yummy, because..well there was cheese, chicken and flaky pie crust in there. You can’t go wrong with all that good stuff, can you? (Unless you’re an absolute kitchen Klutz like my baby sister who manages to torpedo almost every dish she makes).
For this recipe, I’m using the traditional flaky homemade butter-based pie crust, unlike the banana cream pie recipe for which I used a ghee based pie crust. Quiches are best when the crust is absolutely flaky and have that yummy rich buttery taste! Of coarse you can use Crisco instead. But….. once again, “It’s best with butter”.
1/2 cup fried and shredded chicked
2 green onions chopped
1 red onion, chopped with layers separated
1/2 bell pepper chopped
2 + 1 egg(s)
1+ 1/4 cup cheddar cheese grated
1/2 cup heavy cream
1 9-inch pie crust (unbaked)
1 tsp powdered red pepper
1 tsp black pepper powder
salt to taste
2 tbsp butter
Preheat your oven to 350 degrees.
In a pan add two tbsp butter and fry the red onions until transparent. Add the chopped bell pepper, shredded chicken and green onions. Add a bit of salt, half a teaspoon black pepper and half a teaspoon red pepper. Stir fry. Then dish out and let it cool,
In a bowl whisk two eggs and add 1 cup grated cheddar cheese to it.
In another bowl whisk the heavy cream, and an egg. Add the remaining half tsp(s) of black and red pepper to it and whisk. Lastly add the remaining 1/4 cup cheddar cheese and whisk again.
Take out your pie plate. Spray it with non-stick vegetable oil. Then place your pie crust over the plate. Crimp the edges. Now add the chicken vegetable filling over the bottom of the pie crust.
The top it with the cheese-egg mixture and spread it over the vegetables with a spoon. Lastly seal the deal by topping it all with the cream-cheddar-egg mixture.
Set the quiche to bake in the preheated oven.Bake for 35-40 minutes until firm and golden brown on top.