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🍽️ Chicken Quiche with Vegetables

681 kcal · 30 min · 4 servings

Ingredients

• 500 g potatoes
• salt
• 700 g chicken breast fillet (ready for cooking)
• 1 onion
• 400 g carrots
• 2 tbsp vegetable oil
• 2 tbsp butter
• 2 tbsp flour
• 100 ml dry white wine
• 300 ml poultry stock
• 2 tbsp freshly chopped parsley
• 100 ml warm milk
• pepper (from the mill)
• nutmeg
• 120 g freshly grated Gouda
• 250 g green peas
• 500 ml vegetable broth

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Place the potatoes in boiling salted water and cook them for 25 to 30 minutes until tender.
3. 3. Preheat the oven to 200 degrees Celsius with top and bottom heat.
4. 4. Wash the meat and pat it dry with a kitchen towel.
5. 5. Cut the meat into bite-sized cubes.
6. 6. Peel the onion and chop it finely.
7. 7. Peel the carrots.
8. 8. Slice half of the carrots into thin rounds.
9. 9. Dice the other half of the carrots into small cubes.
10. 10. Heat the oil in a frying pan.
11. 11. Fry the meat in the pan on all sides.
12. 12. Add the chopped onion and the diced carrots to the pan.
13. 13. Sauté the vegetables briefly.
14. 14. Remove the pan from the heat.
15. 15. Melt the butter in a saucepan.
16. 16. Dust the melted butter with the flour.
17. 17. Let the flour mixture sweat briefly.
18. 18. Pour in the wine and the meat broth.
19. 19. Stir and bring the sauce to a boil.
20. 20. Stir the meat, carrots, onion, and parsley into the sauce.
21. 21. Season the filling with salt and pepper.
22. 22. Simmer the filling over medium heat for 5 to 8 minutes.
23. 23. Drain the potatoes and let them steam dry.
24. 24. Press the potatoes through a potato ricer.
25. 25. Process the potatoes with the milk to create a smooth puree.
26. 26. Season the puree with salt, pepper, and nutmeg.
27. 27. Distribute the chicken filling among four baking dishes, each about 13 cm in diameter.
28. 28. Place the puree on top of the filling like a cap.
29. 29. Sprinkle the quiche with the cheese.
30. 30. Bake the quiche in the preheated oven for 35 to 40 minutes until golden brown.
31. 31. Pick over the peas and wash them.
32. 32. Blanch (briefly cook in boiling water) the peas and carrot slices for 4 to 5 minutes in boiling vegetable broth.
33. 33. Drain the vegetables.
34. 34. Serve the vegetables alongside the quiche.

Nutrition per serving

• kcal: 681
• Protein: 62 g · Fett/Fat: 27 g · Carbs: 42 g