Chicken coconut curry quiche
A delicious and exotic quiche with chicken, curry and coconut milk. Perfect for a family meal or a picnic.
A delicious and exotic quiche with chicken, curry and coconut milk. Perfect for a family meal or a picnic.
Time
1 h. =
10 min. +
50 min.
Utensils
1 frying pan 1 oven 1 pie dish
Ingredients for 6 parts
-
3 eggs (195 g)
allergen ! -
40 g. butter
allergen ! - 1 g. sea salt
- 300 g. chicken breasts
- 1 garlic (7 g)
- 1 g. black pepper
-
150 ml. coconut milk
allergen ! - 1 leek white part
- 200 g. shiitake
- 1 tea s. curry powder
Instructions
- Preheat the oven to 180 degrees Celsius.
- Peel and mince the garlic cloves. Clean and slice the mushrooms.
- Melt 20 g of butter in a pan. Add the garlic and mushrooms. Brown for 3 minutes over high heat.
- Cut the chicken into strips. Brown them in the pan with 15 g of butter.
- Clean the leek and cut it into 1 cm thick slices. Sauté the leek slices for 10 minutes with the rest of the butter.
- In a bowl, beat the eggs into an omelet. Add the curry and coconut cream. Season with salt and pepper.
- Butter a mold. Arrange the mushrooms and leek at the bottom of the mold. Add the chicken pieces. Cover with the mixture and bake for 30 minutes.
- Let the quiche cool before cutting it into pieces.
