Golden Onion Quiche

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Hard

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  • 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