Ingredients

• For the pastry:
• 200 g - plain flour
• 100 g - butter(frozen)
• 1/4 tsp - baking powder
• 1 - egg, beaten lightly
• 1 or 2 tsp - cold water
• For the filling:
• 1/2 cup - tandoori chicken, shredded( I used 2 to 3 thighs of chicken)
• 3/4 cup - milk
• 1/2 cup - cheese
• 3 - eggs, lightly beaten
• 1 - medium sized onion, sliced thinly
• 1/4 tsp - red pepper, chopped
• 1/4 tsp - yellow pepper, chopped
• 1/4 tsp - green pepper, chopped
• 1/4 tsp - Italian seasoning( mixture of dried herbs like dried red pepper, garlic, black pepper and oregano)
• To taste - salt
• To taste - pepper
• 1/2 tbsp - oil

How to Make Golden Onion Quiche

• For the filling:
• Shred the chicken from the bone completely.
• Slice the onion thinly and chop the peppers.
• Heat the oil in a pan, add the chicken and fry for 2 minutes(since it is already cooked, it does not need much time).
• Add the onions, keep the heat in medium and stir, until the onion reaches golden brown. Take care, not to burn the onions.
• Finally, add the chopped peppers and take it off from heat.
• In a large bowl, mix together the eggs, milk, cheese and seasoning.
• Then add the chicken mixture and mix well.
• Keep it separately.
• For the pastry:
• Preheat the oven to 200 degree Celsius.
• Sift the flour and baking powder in a bowl.
• Add the grated butter, rub between your finger tips to resemble like fine bread crumbs.
• Add the beaten egg and bring the dough together(if it does not come like a dough, add a few drops of cold water and bring the dough together).
• Roll out the dough, to fit your baking tin size. Carefully lift the dough, slide it inside the tin and press the edges.
• Pour the filling, inside the pastry case and bake it for 25 to 30 minutes, until the filling is set and pastry looks slightly brown on sides.
• Serve the quiche warm, with some side salad.
• Recipe courtesy: Taste of Pearl City