Tomato quiche with chicken filet

Name: Tomato quiche with chicken filet
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 150 g Flour; 7-10 Tbsp Salt; 90 g lactose-free butter; 5 Eggs (size M); 2 Chicken filets (à approx. 175 g); 7-10 Tbsp Pepper; 1 TABLESPOON Olive oil; 75 g Spring onions; 120 g yellow and red cherry tomatoes; 250 g lactose-free whipped cream; 1/2 stale wheat roll (ask the baker for lactose-free variety); 40 g Pine nuts; 7-10 Tbsp Marjoram; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

150 g Flour
7-10 Tbsp Salt
90 g lactose-free butter
5 Eggs (size M)
2 Chicken filets (à approx. 175 g)
7-10 Tbsp Pepper
1 TABLESPOON Olive oil
75 g Spring onions
120 g yellow and red cherry tomatoes
250 g lactose-free whipped cream
1/2 stale wheat roll (ask the baker for lactose-free variety)
40 g Pine nuts
7-10 Tbsp Marjoram
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Put flour, 1/4 teaspoon salt, butter in pieces and 1 egg in a bowl. Knead quickly to a smooth dough and cover and chill for about 30 minutes. Wash the meat, dab dry and season with salt and pepper. Heat oil in a coated pan. Brown the meat in it for about 5 minutes. In the meantime, clean and wash the spring onion and cut it diagonally into rings.
2
Take the meat out, let it cool down for a short time and cut it diagonally into slices. Pluck the tomatoes from the panicles, wash and pat dry. Whisk 4 eggs and cream thoroughly, season to taste with salt and pepper. Roll out the dough into a circle (approx. 30 cm Ø) on a floured work surface. Place in a greased tart tin (26 cm Ø) sprinkled with flour, press the edge lightly. Cut off any excess dough. Finely crumble the rolls to breadcrumbs. Sprinkle tart base with breadcrumbs. Arrange tomatoes and meat in the tin. Pour egg-cream into the mould. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-40 minutes until golden brown. Roast pine nuts in a pan without fat until golden brown.
3
Finely crumble the rolls to breadcrumbs. Sprinkle tart base with breadcrumbs. Arrange tomatoes and meat in the tin. Pour egg-cream into the mould. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-40 minutes until golden brown. Roast pine nuts in a pan without fat until golden brown. Remove the quiche, allow to cool briefly, cut into pieces. Arrange on plates, sprinkle with pine nuts and garnish with marjoram
4
Waiting time 5 minutes