Quiche chicken and vegetables

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  • Mass
  • Flour: 1 cup
  • Softened butter: 60 g
  • Egg yolk: 1
  • Grated cheese: 1/2 cup
  • Chilled water: 1 to 2 tablespoons
  • Stuffing
  • Butter into pieces: 20 g
  • Chopped onion: 1
  • Cooked chicken: 1 cup
  • Mixture of cooked vegetables (corn, peppers, peas, carrot): 150 g


Mix the flour and butter together until the dough is esfarelada. Add the egg yolk, cheese and a bit of water to the dough is well crafted.

Wrap in plastic wrap and place in the refrigerator for 30 minutes.

Heat the oven to 200 c.

Grease a form of pie. Roll out dough, cover with some dried beans and bake in the oven for 10 minutes.

Remove the beans and cook a few more minutes, reducing the temperature to 170ºC.

For the stuffing, heat the butter and saute it in the chopped onion. Distribute the vegetables, onions and shredded chicken on the mass.

To the party, beat eggs well, Add the cream, grated cheese and chives. Pour over the chicken and vegetables. Bring it back to the oven for a further 30 minutes or until well cooked.

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