Delicious savory tart, derived from French cuisine, this is a tart that can be filled with either some protein, vegetables, or a combination of both, depending on individual taste, and it is also very easy to make.
200 grams cheddar cheese, grated cheese (or any cheese for gratin)
3 eggs
150 milliliters cow's milk
salt
pepper
vegetable oil
Preparation
30 mins
30 mins
Medium
Preheat the oven to 200 degrees. In a bowl, start making the quiche crust by adding flour, butter, and a splash of water (the amount of water may vary) and knead until a firm dough is formed. Set aside.
In a pot, heat water, salt, and a bit of oil; once the water reaches boiling point, add the chicken.
Once the chicken is well cooked, cool it down and shred it into small pieces. Set aside.
Separate the stem from the spinach leaves, and in another pot or saucepan, bring water with salt to a boil, and blanch the spinach leaves, cool them down, and cut them into small pieces. Set aside.
In a small bowl, beat the eggs.
For the filling, in a bowl add the chicken, spinach, milk, cheese, and the beaten eggs. Season to taste.
Roll out the quiche crust and in a baking mold with a bit of oil, place the dough, cut off the excess, and with a fork or toothpick, make small holes to prevent the crust from puffing up.
Pour the filling almost to the edge and bake in the oven for 25-30 minutes, and it's ready.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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