Chicken Quiche with Rice Crust
Baking and Desserts • World
Description
Like most quiches, it should be allowed to cool slightly (about 20 minutes) before slicing, so the filling and crust can set and be easily cut. It is delicious both warm and cold. I think it tastes even better cold! The yield of the dish is about 1300 grams. For every 100 grams of pie, there are approximately: protein — 12 grams, fat — 9 grams, carbohydrates — 10 grams, calories — 172 kcal. Thus, the calorie content of the dish (compared to popular recipes) is reduced by 1.5 times!! I added about 25 grams of grated Parmesan on top — that's an additional 100 kcal for the entire pie.
Ingredients
- Glutinous Rice Flour 5 oz
- Wheat Flour 5 oz
- Olive Oil 0 fl oz
- Cottage cheese 5 oz
- 10% cream 5 oz
- Chocolate eggs 3 pieces
- Marinated cherries 5 oz
- Chicken fillet 10 oz
- Quail Egg 5 pieces
- Leek 0 oz
- Salt to taste
- Ground Black Pepper to taste
- Paprika to taste
- Basil to taste
- Ground Dried Garlic to taste
Step-by-Step Guide
Step 1
First, prepare the dough: mix the wheat and rice flour, add olive oil, and crumble it into a coarse mixture. Then add the cottage cheese and knead the dough. No salt is needed. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for an hour.
Step 2
During this time, prepare the filling: slice the leek into rings and lightly sauté it in a little olive oil, preferably in a wok. Then add the chicken fillet cut into small cubes (300–350 grams), quickly fry it, and season with salt, freshly ground black pepper, and dried garlic.
Step 3
Remove the dough from the refrigerator, roll it out thinly on a surface lightly dusted with rice flour, and cut out a circle about 3–4 cm larger than the diameter of the baking dish (the easiest way is to turn the dish upside down on the dough and cut around it with a pastry cutter or knife). Place it in the dish and form the edges.
Step 4
Spread the chicken filling over the dough. Cut the cherry tomatoes in half and arrange them on the filling randomly, sprinkling with chopped basil. Mix the eggs with the sour cream, season to taste, and evenly pour this mixture over the filling. Place it in a preheated oven at 430°F for 15 minutes. Then reduce the temperature to 355°F, take out the pie, and randomly crack the quail eggs on top (do not bake the quail eggs for too long, as they become rubbery). Return to the oven for about 30–40 minutes, until the top of the pie and the edges are golden brown. Sprinkle the hot pie with a good pinch of paprika.
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