Pineapple Quiche

Chunks of juicy pineapple when mixed with chopped green chili along with freshness of coriander and poured in a creamy egg-milk mixture with chicken mince and baked over a crust of flour. The outcome is a lovely delicious pineapple quiche .

Enjoy!!

Pineapple quiche

Pineapple Quiche. Chunks of juicy pineapple with green chili and coriander and poured in a creamy egg-milk mixture with chicken mince. Baked to perfection.

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Course Breakfast, Snacks

Cuisine French

Ingredients

  

For the Quiche Crust

• 11/2 cup plain flour
• 1/3 cup butter cold and unsalted

For the Filling

• 150 g chicken breasts finely chopped
• 2 eggs
• 1/4 cup milk
• 1/4 cup fresh whole cream
• 1/4 cup onion finely chopped
• 1/3 cup pineapple chopped
• 3 tsp green chili chopped
• 1/4 cup coriander leaves chopped
• 1 tbsp black pepper freshly ground
• salt to taste

Instructions

 

For the Quiche Crust

• Preheat the oven at 200C
• In a bowl, combine the flour and salt. Cut cold butter into small cubes. Add these cubes of butter in the flour mixture and lightly mix with your hand until the mixture resembles coarse breadcrumbs.
• Sprinkle 1/4th cup chilled water in the flour mixture 1 tablespoon at a time; mix till a dough mass is formed. Make a ball with the dough and wrap it with cling film and refrigerate for 4 hours or overnight.
• Take it out of the refrigerator and keep outside for 15mnutes. Make five equal balls. Roll out into a round disk with roller pin.
• Place it in a lightly greased mini tart/pie pan. Trim away the excess from the edges. Prick the bottom and sides of the wall of with a fork.
• Put some pie weights ( if you don't have any pie weights, you can even put a baking parchment paper on the top pf the crust and some kidney beans for the weight) on the shell and bake for 7-8 minutes. Remove from the oven and keep aside.

For the Filling

• Combine milk, eggs, salt and whisk the mixture until smooth.
• Now add chicken pieces, pineapple, onion, green chili and coronader leaves. Stir well to combine. Add black pepper powder and adjust seasonings.
• Pour the mixture gently into the quiche crust.
• Bake for 20-25 minutes or until golden brown on top and the middle of the quiche is firm. Remove from the oven and allow it cool.
• Serve warm or cold in the breakfast table with hot cup of coffee.

Notes

 

 

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