Chicken quiche

Preheat the oven to 180°C. Let the butter soften at room temperature. Mix flour, butter, eggs, milk and salt in a bowl to make a shortbread dough.

Shape into a ball, wrap in cling film and refrigerate for 15 minutes.

Take a baking dish with a diameter of 25 cm and roll out the cooled dough into a circle with a diameter of 28-29 cm and a thickness of 4-5 mm. Do this on parchment paper to prevent sticking.

Transfer the dough to the form, form the edges and press them well. Cut off excess dough. Pierce the lower part of the dough with a fork in 10-12 places so that it does not rise during baking.

Put parchment paper on the dough and pour 1 kg of peas or beans on top. This is necessary so that the shortbread keeps its shape during baking. Bake in the oven for 20 minutes.

We are preparing the filling for quiche. Cut the onion into small cubes. Heat the pan with 1 tbsp. sunflower oil, add onions and fry until soft. Then add 500 g of minced chicken, 1/3 tsp. salt, mix and cook together for 5 minutes on medium heat. Stir periodically and do not cover. Then remove from heat and let cool a little.

In a separate bowl, add 100 g of grated cheese, 1 egg, 50 ml of milk, 100 ml of cream and 1/3 tsp. salt Mix well to combine all the ingredients.

Remove the baking dish from the oven, remove the parchment, put the minced meat with onions inside the base and pour the cheese mixture. Bake again in the oven for 20 minutes.

Let the quiche with chicken cool completely and transfer it to a dish. Then cut into portions and enjoy.