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Tomato, Sage and Chicken Quiche
Recipe

Tomato, Sage and Chicken Quiche

Prep:
20min
Cooking:
40min
Serves:
8
Ingredients Method

Pastry

  • 270g plain flour
  • 100g olive oil
  • 60ml water
  • 8 - 10 fresh sage leaves, to taste
  • 1 tbsp lemon zest
  • ½ tsp salt

Filling

  • 30g olive oil
  • 150g onions, quartered
  • 30g dried tomatoes in oil, drained
  • 300g chicken breast fillets, skinless, cut in cubes
  • ½ tsp salt
  • 1 pinch freshly ground pepper
  • 250g tomatoes, halved
  • 200g cream, min. 30% fat
  • 2 Pace Farm eggs
  • 60g feta cheese
  • 1 pinch ground nutmeg
  • 10 fresh sage leaves torn in pieces, to garnish

Pastry

  1. Preheat oven to 200°C. Line the base of a springform tin (Ø 26 cm) with baking paper and set it aside.
  2. Place the plain flour, olive oil, water, sage leaves, lemon zest and salt in a mixing bowl then mix for 15 seconds. Remove pastry from mixing bowl and form into a ball. Line prepared springform tin with the pastry using fingertips, prick with a fork to avoid air bubbles and bake for 10 minutes (200°C). Meanwhile, prepare the filling.

Filling

  1. Place olive oil, onions and dried tomatoes in a mixing bowl then chop for 5 seconds. Scrape downsides of the mixing bowl using a spatula.
  2. Sauté for 5 min/120°C.
  3. Add chicken breast fillets, salt and ground pepper and cook for 10 minutes at 100°C, then shred for 4 seconds.
  4. Add tomatoes and mix using a spatula. Transfer to springform with baked pastry and set aside.
  5. Place cream, eggs, 30g feta cheese and nutmeg in a mixing bowl then mix for 10 seconds. Transfer to the springform, sprinkle with remaining 30g crumbled feta cheese and bake for 30-35 minutes (200°C). Serve warm or cold, garnished with sage.