Tomato quiche with chicken fillet
- 150 g flour
- Salt
- 90 g lactose-free butter
- 5 eggs (size M)
- 2 Chicken fillets (approx. 175 g each)
- pepper
- 1 EL Olive oil
- 75 g Spring onions
- 120 g yellow and red cherry tomatoes
- 250 g lactose-free whipped cream
- 1/2 stale stuff Wheat rolls (ask the baker for the lactose-free variety)
- 40 g pine nuts
- Marjoram
- flour
- fat
75 minutes
easy
- 1.
- Put flour, 1/4 teaspoon salt, butter in pieces and 1 egg in a bowl. Knead quickly to a smooth dough and cover, chill for about 30 minutes. Wash the meat, pat dry and Season with salt and pepper. Heat the oil in a non-stick pan. Fry the meat all round in it for about 5 minutes. In the meantime, clean the spring onion, wash it and cut diagonally into rings. Remove the meat, allow to cool briefly and cut diagonally into slices. Pluck the tomatoes from the panicles , wash and pat dry. Thoroughly whisk 4 eggs and cream, season with salt and pepper. Roll out the dough on a floured work surface into a circle (approx. 30 cm Ø). In a greased, spread with flour Place the tart pan (26 cm Ø), gently press the edge. Possibly. Cut off the excess dough. Crumble the rolls finely into breadcrumbs. Sprinkle the tart base with breadcrumbs. Spread the tomatoes and meat in the pan. Pour the egg cream into the mold. Bake in a preheated oven (electric stove: 175 ° C / fan: 150 ° C / gas: level 2) for 30–40 minutes until golden brown. Toast the pine nuts in a pan until golden brown. Remove the quiche, let it cool down briefly, cut into pieces. Arrange on platters, sprinkle with pine nuts and garnish with marjoram
- 2.
- Wait 5 minutes
1 piece approx.:
- 290 kcal
- 1210 kJ
- 12 g protein
- 22 g fat
- 12 g carbohydrates
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