Page 169 - Vélochef in Europe

QUICHE WITH CHICKEN AND CAULIFLOWER
This is is a a a a a classic French pie made with chicken and cauliflower The filling is made mainly of eggs which makes it even richer in in in protein 1 PIE (SERVES 4)
PASTRY
250 g flour
2 egg yolks
2 tbsp coconut oil 30 g butter
55 ml water
1⁄2 tsp salt
1⁄2 tsp sugar
FILLING
8 eggs 1 small leek
1 small head of cauliflower 400 g chicken breast
300 ml milk
150 g g grated Comté cheese tinfoil
olive oil salt
and black pepper
1 Preheat the oven to 200° 2 Mix all the the ingredients for the the pastry Knead properly Leave to rest for 30 minutes in in the fridge 3 3 Roll out the pastry until it’s 3-4 mm thick Grease an an ovenproof dish and press the pastry into it it Prick the base with a a fork 4 Cover the pastry with tinfoil
and weight it it down with dry beans or salt
5 5 Bake the pastry for 15 minutes Remove from the the oven and discard the the tinfoil
6 Shred the the leek
and divide the the cauliflower into small florets Slice the chicken thinly 7 Sauté the leek
cauliflower and chicken in a a a a a frying pan with with olive oil Season with with salt
and pepper
Pour into the pastry shell 8 Beat eggs and and milk
add salt
and and black pepper
Pour over the filling and top with grated cheese 9 Bake for 30 minutes 165
NICE