Ingredients:

• For the pastry:
• 200 g – plain flour
• 100 g – butter(frozen)
• 1/4 tsp – baking powder
• 1 – egg, beaten lightly
• 1 or 2 tsp – cold water
• For the filling:
• 1/2 cup – tandoori chicken, shredded( I used 2 to 3 thighs of chicken)
• 3/4 cup – Milk
• 1/2 cup – cheese
• 3 – eggs, lightly beaten
• 1 – medium sized onion, sliced thinly
• 1/4 tsp – red pepper, chopped
• 1/4 tsp – yellow pepper, chopped
• 1/4 tsp – green pepper, chopped
• 1/4 tsp – Italian seasoning( mixture of dried herbs like dried red pepper, garlic, black pepper and oregano)
• To taste – salt
• To taste – pepper
• 1/2 tbsp – oil

Method:

1. For the filling:
2. Shred the chicken from the bone completely.
3. Slice the onion thinly and chop the peppers.
4. Heat the oil in a pan, add the chicken and fry for 2 minutes(since it is already cooked, it does not need much time).
5. Add the onions, keep the heat in medium and stir, until the onion reaches golden brown. Take care, not to burn the onions.
6. Finally, add the chopped peppers and take it off from heat.
7. In a large bowl, mix together the eggs, milk, cheese and seasoning.
8. Then add the chicken mixture and mix well.
9. Keep it separately.
10. For the pastry:
11. Preheat the oven to 200 degree Celsius.
12. Sift the flour and baking powder in a bowl.
13. Add the grated butter, rub between your finger tips to resemble like fine bread crumbs.
14. Add the beaten egg and bring the dough together(if it does not come like a dough, add a few drops of cold water and bring the dough together).
15. Roll out the dough, to fit your baking tin size. Carefully lift the dough, slide it inside the tin and press the edges.
16. Pour the filling, inside the pastry case and bake it for 25 to 30 minutes, until the filling is set and pastry looks slightly brown on sides.
17. Serve the quiche warm, with some side salad.
18. Recipe courtesy: Taste of Pearl City

Recipe courtesy of Ayeesha Riaz