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🍽️ Crispy Chicken and Pepper Quiche

417 kcal · 30 min · 4 servings

Ingredients

• 200 g flour
• salt
• 100 g butter
• flour (for working)
• 2 chicken breast fillets (approx. 140 g each)
• salt
• pepper (from the mill)
• 1 tbsp vegetable oil
• 3 bell peppers (red, green and yellow)
• 200 g quark
• 150 ml whipping cream
• 100 g grated cheese (e.g. Alpine cheese)
• 3 eggs
• 1 tsp herbs of Provence
• nutmeg

Instructions

1. 1. Put the flour and one teaspoon of salt into a large bowl.
2. 2. Add the cold butter, which has been cut into small cubes.
3. 3. Knead the ingredients quickly together to form a smooth dough.
4. 4. If the dough is too crumbly, add a little cold water.
5. 5. Shape the dough into a ball.
6. 6. Wrap the dough ball in cling film.
7. 7. Let the dough rest in the refrigerator for about 30 minutes.
8. 8. Rinse the chicken meat under cold water.
9. 9. Pat the meat dry with a kitchen towel.
10. 10. Season the chicken with salt and pepper.
11. 11. Heat oil in a frying pan.
12. 12. Fry the chicken on all sides for 4 to 5 minutes until golden brown.
13. 13. Reduce the stove heat to a lower setting.
14. 14. Let the meat cook through for another 5 minutes.
15. 15. Let the chicken cool down briefly.
16. 16. Slice the chicken meat into thin slices.
17. 17. Wash the bell peppers thoroughly.
18. 18. Halve the bell peppers lengthwise.
19. 19. Remove the seeds and the white pith.
20. 20. Cut the peppers into thin strips.
21. 21. Preheat the oven to 180 degrees Celsius (convection mode).
22. 22. Line a baking pan with baking paper.
23. 23. Sprinkle some flour onto a clean work surface.
24. 24. Take the dough out of the refrigerator.
25. 25. Knead the dough one more time briefly.
26. 26. Roll out the dough flat with a rolling pin.
27. 27. Place the dough base into the prepared pan.
28. 28. Trim the overhanging dough edge with a knife.
29. 29. Put the quark into a separate bowl.
30. 30. Add the cream to the quark.
31. 31. Add the grated cheese to the mixture.
32. 32. Beat the eggs into the quark mixture.
33. 33. Add the chopped herbs.
34. 34. Season the filling generously with salt.
35. 35. Add fresh pepper.
36. 36. Grate some fresh nutmeg into the mixture.
37. 37. Mix all the filling ingredients well.
38. 38. Distribute the chicken slices evenly over the dough base.
39. 39. Place the pepper strips on top of the chicken.
40. 40. Pour the quark-egg mixture over the vegetables and meat.
41. 41. Place the pan into the preheated oven.
42. 42. Bake the quiche for about 45 minutes.
43. 43. Take the quiche out of the oven when it is golden brown.
44. 44. Let the quiche cool down for a few minutes.
45. 45. Cut the quiche into bite-sized pieces.
46. 46. Serve the quiche warm or completely cooled.

Nutrition per serving

• kcal: 417
• Protein: 25 g · Fett/Fat: 26 g · Carbs: 35 g