Remember the green bell pepper from my last post? Well, it found its destiny in the shape of this quiche. (I really should stop writing in an affectionate way about my own vegetables, it might become an issue when I eat them.) Anyway: here is my recipe for a tasty quiche with filo pastry and smoked chicken.
For 3-4 people
- an 18 cm / 7 inch springform pan
(adjust ingredients if you like to use a bigger pan)
- 1 packet of (frozen) filo pastry; about 6-8 sheets
- olive oil
- 1 smoked chicken breast
- 1 bell pepper
- 1 packet of (light) cream cheese at room temperature
(e.g. Philadelphia with yogurt)
- 3 eggs
- 1 green chilli
- handful of chopped chives
- 6 chopped walnuts
- 2 shallots or onions
- 2 Tbs cottage cheese
- 2 Tbs grated parmesan
- Take the filo pastry out of the freezer 2 hours beforehand, and leave to warm up underneath a damp tea cloth.
- Chop bell pepper, chili, and smoked chicken
For the pastry:
- Brush each layer of filo pastry with olive oil, and cover the tin with it.
For the filling:
- Caramelise the onions in some butter and oil
- Whisk together the cream cheese with the eggs; add in the other ingredients (minus the cheese) and season with some pepper.
- Sprinkle the two types of cheese on top.
Put in the oven at 180 Celcius / 256 Fahrenheit for about 30 minutes
Note: The filo pastry will burn easily! When the top is nice and brown, cover with the tinfoil until the filling has set.