400 g puff pastry
300 g chicken fillet
180 g cream cheese
180 ml CREMIO cooking crème
150 g spinach (fresh or frozen)
100 g yellow cheese
2 pcs. eggs
20 g pumpkin seeds
20 ml sunflower oil
5 g curry
5 g garlic powder
5 g basil
5 g thyme
salt and pepper
The chicken fillet is cut into small cubes, and grated the yellow cheese. Beat the eggs and add 80ml of Cremio for cooking as beating well. In a hot frying pan with a little oil, fry the fillet until golden for 1-2 minutes. Add the spinach for 2-3 minutes and stirring. Add 100 ml of CREMIO cooking crème and cream cheese. Add the spices and season with salt and pepper. Stir on low heat until homogeneous and thickened for about 5 minutes.
In a suitable baking dish, greased with a little oil or covered with baking paper, form a base and a board of puff pastry. Add the egg mixture to the cooled chicken, stirring. The resulting mixture have to be poured into the finished form withpuff pastry and leveled on top. Bake in a preheated oven at 200°C for 20 minutes. Take it out, sprinkle with yellow cheese and bake for another 3-5 minutes. The ready quiche is sprinkled with pumpkin seeds before serving.
Български
English
Stocks