Chicken chorizo quiche

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Cut 125 g butter into pieces. Knead butter, flour, salt, 1-2 cold water and 1 egg first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and chill for about 30 minutes

2. 2

   Wash the chicken fillets, dab dry and season with salt. Heat oil in a pan. Fry the chicken fillets on each side for about 4 minutes until golden brown. Take them out, let them cool down and cut into cubes

3. 3

   Cut the chorizo into cubes. Peel garlic and chop finely. Wash spinach thoroughly and drain well. Heat 1 tablespoon of butter in a small pot. Add the spinach and garlic and let them collapse. Season with salt, pepper and nutmeg. Take out and chop coarsely

4. 4

   Roll out the short pastry on a floured work surface until round (approx. 28 cm Ø). Line a greased pie dish (cm 24 cm Ø) with the dough, press the edge firmly. Cut off protruding edges

5. 5

   Wash the tarragon, shake dry and cut the leaves into small pieces. Spread the spinach, meat and chorizo on top. Mix 3 eggs, milk and tarragon, season with salt and pepper. Pour egg milk over the tart

6. 6

   Bake the tart in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes. Remove the tart and serve

7. 7

   Waiting time approx. 10 minutes

Nutrition Facts

KCAL
380 kcal

CARBS
24 g

FATS
23 g

PROTEINS
19 g