Quiche with Smoked Chicken
There’s no such thing as too much pie!
Last week, I provided dinner for 40 people at a farewell party for one of my mother’s colleagues at the library- my most challenging catering job to this date! I made six different tarts and pies as well as three big bowls of salad. I baked my way through two bags of flour, two dozen eggs, three packets of butter, and lots and lots of cheese. Several people thought I owned a catering company, while in fact it was just me in my little kitchen. I made:
- Quiche Lorraine with gruyère cheese and prosciutto ham
- Leek & goat’s cheese tart with pâte brisée
- Potato pie with herbed crème fraîche and homemade rough puff pastry
- Kids-friendly quiche with courgette, carrot, and sweetcorn, Gouda cheese and shortcrust pastry
- Puff pastry tart with with tomato, basil, and buffalo mozarrella
- Little Gem, scallion and cheddar quiche with shortcrust pastry
- Moroccan couscous with peas, raisins, cashew nuts and harissa-honey-lemon dressing
- Green salad with balsamic-vinegar marinated strawberries and mozzarella
- Pasta salad with beans, tomato, and tuna with a Dutch mustard dressing
Only crumbs were left in the pie cases when I received them back - job’s a good’n! On top of that, my mom’s colleague gave me a stack of nice old nineteenth-century American and English classics and a gift card for books. I’m really happy with them, thanks Joke!
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.
Chicken and zucchini quiche, which my friends and I made for my birthday.