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Chicken and Leek Quiche
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
8 servings
Gastão2023
@gastaofitness- Ingredients
- Recipe
- chicken breast fillet500 g
- garlic cloves4 unit(s)
- onion130 g
- leek180 g
- sour cream2 cup
- Parmesan cheese4 coffee spoon
- eggs4 unit(s)
- Cream Cracker Pillar130 g
- wheat flour200 g
- margarine150 g
- olive oil100 ml
- cream cheese200 g
- green corn150 g
- Cherry tomatoes1 to taste
- Nutmeg1 unit(s)
- Salt1 to taste
- Black pepper1 to taste
- Process the cream cracker. Mix with the margarine and wheat, forming a homogeneous mass.
- Place the dough in a mold with a movable base and bake in a preheated oven at 180ºC for 10 minutes.
- Season the chicken breast with salt, black pepper, garlic and set aside. Put the oil and onion in the pressure cooker. Add the seasoned chicken, giving it a slight stir-fry. Cover with water and let it cook.
- After you get pressure, count 10 minutes and turn it off. After removing the pressure, shred the chicken and set aside.
- In a pan, put olive oil, the leek in slices, the shredded chicken, the cream cheese, the cream and the grated parmesan cheese.
- Remove from the heat and add the eggs and green corn. Season with salt, pepper and nutmeg to taste.
- Cover the pre-baked dough with the chicken filling and bake in a preheated oven at 180 degrees for 15 minutes. Serve with cherry tomatoes.
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