Quiche chicken-chorizo

Name: Quiche chicken-chorizo
Yield: 6
Ingredients: 1 roll of shortcrust pastry; 3 blancs de poulet; 60 g de chorizo fort; 1 kg fresh spinach; 3 gousses d'ail; 6 b; 20 cl de lait; 7-10 Tbsp 4 œufs; 7-10 Tbsp huile d'olive; 7-10 Tbsp sel; 7-10 Tbsp poivre

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

Ingredients

Servings: 6

1 roll of shortcrust pastry
3 blancs de poulet
60 g de chorizo fort
1 kg fresh spinach
3 gousses d'ail
6 b
20 cl de lait
7-10 Tbsp 4 œufs
7-10 Tbsp huile d'olive
7-10 Tbsp sel
7-10 Tbsp poivre

Directions

1
Brown the salted and peppered chicken breasts for 1 minute on each side in a drizzle of oil, continue cooking for 10 minutes on a low heat, turning them several times.
2
Wash, core and coarsely chop the spinach. Cook it quickly with the chopped garlic in a little oil and drain it. Dice the chicken and chorizo.
3
Place the dough in a pie tin with the baking paper underneath. Spread the spinach, chicken and chorizo on top. Whisk the eggs with the milk and chopped tarragon, season with salt and pepper. Pour over the filling.
4
Bake for 30 to 35 minutes in a preheated oven at 180°C. Slide the tart onto a dish with the help of the paper and eat hot.
5
Tip: Make this quiche with leftover roast chicken.
6
The good salad: 4 yellow and red peppers, grilled, peeled, cut into strips and marinated the day before in a cool place with olive oil, garlic and herbs.
7
Waiting time approx. 10 minutes