Projekt: Quiche of Chicken and Herbs

Quiche of Chicken and Herbs

1 roll short crust pastry ( I used store bought)
3 Eggs
350g Quark/ Cottage cheese
300g shredded cheese/ cheese used for pizzas eg. mozarella
1 Onion, diced
1 Garlic clove, minced
2-3 teaspoon Kräuter de Provence (Herbes de Provence: mixture of Thyme, Rosemary, Bay leaf, Lavender, Savoury, Oregano und Sage)
1 teaspoon Cayenne pepper
2 Chicken breast fillet
Tomatoes, sliced
Fresh parsley

Method:

1. Blind bake the pastry. Preheat the oven at 180°C. Butter a pie tin and line with the short crust pastry. Pierce the pastry all over with a knife or fork. Place a piece of baking paper on the pastry and fill it baking beans (I used rice) as weighing agent. This is to stop the pastry from rising as it bakes. Bake for 15-20 minutes at 180°C. When baked, remove the weighing agent and let pastry cool in its tin.
   
2. Cut the chicken breast fillet into very thin strips. Marinade with mince garlic, salt and cayenne pepper. 
3. Sauté the diced onions with a little oil. Remove from pan. At a very high heat sauté the chicken until cooked. Remove from pan and mix with the onions.
4. Whisk the eggs and add the cottage cheese until it forms a creamy liquid. Add the herbs, season with salt and pepper.
5. Add the chicken mixture to the cream and fold until incorporated. Add the fresh chopped parsley and the half of the shredded cheese.
6. Pour this mixture into the pre-baked pastry. Sprinke the rest of the shredded cheese on it and arrange the tomato slices on it.
7. Bake at 190°C for 30-35 minutes until the quiche is set and not wobbly.
8. Serve hot.