Mexican chicken quiche

In Sweden we eat a lot of quiche, I have no idea why, but you find quiche recipes everywhere. This is not a traditional quiche, but it’s very tasty. You find the original recipe in Swedish here, since this is not my own recipe, but enjoy it anyway! :)

Mexican chicken quiche

Pastry:

Either readymade puff pastry (which I used) or:

50 grams butter (at room temperature)

150 ml plain flour

1 tbsp water

Just mix together and cover the quiche dish. If you use puff pastry, roll out and cover the dish. Peck wholes in the pastry using a fork. Pre-bake at 225 degrees for 10 minutes.

Filling:

5-8 feferonis or pickled jalapenos

1/2 grilled chicken, de-bone and cut into smaller pieces

10 button mushrooms, sliced

1 onion, or shallots, chopped

150 grams cream cheese

1/2 jar chunky salsa (preferably homemade)

300 ml grated cheese

Fry the onion, mushrooms and chicken, add the salsa and cream cheese and simmer a few minutes. When the pastry is cooked, sprinkle the chillis over the base, then add the chicken mixture. Sprinkle the grated cheese on top and bake for 10-15 minutes, until the cheese has melted and is golden.

Serve with a nice salad.

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This entry was posted in Quiches, pizzas & similar, Quick suppers. Bookmark the permalink.

One Response to Mexican chicken quiche

  1. Pingback: Friday update and a weekly menu, sort of | The Food Archive

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