Italian quiche with chicken - the recipe!

Italian, main course, serves 4, hearty tart.

Preparation time in minutes:
50 waiting, 45 preparation

Contains per single serving:
Energy 710 cal, - protein 39 g
Fat 48g – carbohydrates 31 g

Ingredient’s:
50 g butter
500 g chicken breast, skinned
3 onions, chopped
3 cloves of garlic, finely sliced
fresh sage and rosemary
3 eggs
250 ml whipping cream
1 lemon
ready made pastry for quiches
salt, freshly ground black pepper

1 x 30 cm quiche tin or low-sided tartlet tin, greased

Method:
Preheat the oven to 225 °C. Melt 25g of butter in a frying pan, season the chicken breast with salt and pepper and fry for 3 minutes over medium heat, turn and fry the other side for 3 minutes. Remove the chicken from the pan, place them on a plate and let them cool down.
Melt another 25 g of butter in a sauté pan and add the onions and garlic, let this simmer for 20 minutes.
Finely chop the sage and rosemary.
Combine the eggs with the cream in a bowl and season well. Add the sage and rosemary.
Clean the lemon and grate it. Add the zest to the egg mixture.
Line the whole well-buttered quiche tin with the pastry.
Cut the chicken into even slices and combine them with the onion/garlic and egg mixture.
Pour the mixture into the quiche tin and distribute the mixture evenly. (you can add some sliced mushrooms if you want). Put the tin in the middle of the oven.
After 10 minutes reduce the temperature of the oven to 175 °C and bake for another 35-40 minutes or until the filling has set and the quiche is golden brown.
Serve with a mixed salad and a mild rosé