I can’t think of anything more chilled than a lazy Sunday brunch. It doesn’t matter if the weather is lovely or miserable, brunch makes it all better 🙂 One of my favourite things to have is quiche; more specifically my chicken and corn version. It is light but creamy, just enough to make me feel satisfied but not heavy.
I enjoy making this quiche because the ingredients are so beautiful, it just makes me feel happy 🙂 Spring onions and basil from my garden makes it extra special.
I start by making the crust, I use a cheese crust, it works well with quiche. It’s simple to make and only consists of cheese, eggs, flour, baking powder and salt. I mix everything together until it forms a soft dough. The dough is easy to press into a pie dish, no rolling required! I had enough dough to cover 2 small pie dishes but you can make 1 large one if you like. Once the dough is pressed into the pie dishes, I pop it into the fridge until the filling is ready.
To make the filling, sauté the onions with some garlic on a low heat until they are soft. I then add the chicken and pan fry until it starts getting nice and golden. I add the corn and stir it around until everything is mixed.
Now it’s time to make the custard. I sprinkle some flour over the chicken mixture, followed by half milk, half cream, mustard and salt and pepper to taste. Once the mixture starts to thicken, I turn off the heat and let it cool down for a few minutes before adding 2 eggs. The eggs help the mixture to set.
I then pour the quiche filling into the crusts and top it with the spring onions from my garden. I do this after the filling is poured in so you can still see the lovely green colour, otherwise, it won’t show through the custard as well.
To finish it off before popping it into a pre-heated oven, sprinkle on some cheese and paprika for an added pop of colour 🙂
Bake these in the oven for about 25 minutes or until the custard has set. Serve with a nice cup of tea and lovely salad. 🙂
Chicken and Corn Quiche
1.5 Cups Flour
5 ml Baking powder
250 ml Cheddar cheese plus extra for sprinkling on top
125 ml Butter, melted
Pinch of Salt
2 Medium Eggs
2 Large chicken breasts
3 Small red onions
250 ml Corn (I used frozen)
1 Cup Milk
250 ml Cream
5ml Dijon mustard
2 Medium eggs
2 Tablespoons flour
1 Chicken stock cube
2 Cloves garlic
2 Spring onions
Salt to taste
Pepper to taste
- Pre-heat the oven to 180°C / 356°F
- Mix all the ingredients together until it forms a soft dough.
- Press into 2 small greased pie dishes or 1 large one
- Place in the fridge until the filling is ready
- Slice the onion into fine segments and sauté with the garlic in a bit of butter or olive oil until soft.
- Cut the chicken into small pieces and add to the onions, fry until golden brown.
- Add the sweetcorn (fresh or frozen) and stir together.
- Sprinkle the flour over the mixture and mix together.
- Add the milk, cream, Dijon mustard and the stock cube. Stir well.
- Taste the mixture and adjust seasoning with salt and pepper if required.
- Once the mixture thickens, turn off the heat and let it cool. Stir in the 2 eggs.
Putting the Quiche Together
- Remove the pie crust from the fridge
- Pour the filling into the shell
- Sprinkle the spring onions over and push them into the filling slightly with a spoon or fork (you still want to see the lovely green colour).
- Sprinkle the additional cheese over the top followed by some paprika for colour.
- Pop the quiche into the oven and bake for about 25 minutes or until the custard has set.
- Serve with a side salad.