Quiche with chicken made of extracted dough
Date icon - Master recipes 26.09.2022
42 Views icon - Master recipes
Recipe information Information icon - Master recipes
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Cooking:
2 hour 30 min.
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Servings per container:
6
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Complexity:
Insanity
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Calorie content:
14.81
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Carbohydrates:
2.22
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Fats:
0.24
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Squirrels:
1.03
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Water:
0.46

Cooking

1 . Stage

First we need to prepare the dough. To do this, pour a heap of flour on a work surface. Make a hole and pour into it vegetable oil, vinegar and a small amount of water, salt and begin to knead the dough. Take ice-cold water for the dough!

1. Stage. First we need to prepare the dough. To do this, pour a heap of flour on a work surface. Make a hole and pour into it vegetable oil, vinegar and a small amount of water, salt and begin to knead the dough. Take ice-cold water for the dough!

2 . Stage

Gradually adding water, knead the dough, from which we form a ball. Knead for at least 10-15 minutes. Wrap the dough in clingfilm and place it in the fridge to "rest" for 1 hour.

1. Stage. Gradually adding water, knead the dough, from which we form a ball. Knead for at least 10-15 minutes. Wrap the dough in clingfilm and place it in the fridge to

3 . Stage

Now let's get to the stuffing. To do this, cut the chicken fillet into small squares. Onion is also finely chopped. Fry the chicken fillet, garlic and onion in a pan with olive oil.

1. Stage. Now let's get to the stuffing. To do this, cut the chicken fillet into small squares. Onion is also finely chopped. Fry the chicken fillet, garlic and onion in a pan with olive oil.

4 . Stage

Add finely chopped 1 tomato and stew for about 15 minutes, salt and pepper. Turn off the heat and let the stuffing cool.

1. Stage. Add finely chopped 1 tomato and stew for about 15 minutes, salt and pepper. Turn off the heat and let the stuffing cool.

5 . Stage

Take the dough out of the fridge and form it into a sausage, dividing it into several pieces. I got 9 equal parts.

1. Stage. Take the dough out of the fridge and form it into a sausage, dividing it into several pieces. I got 9 equal parts.

6 . Stage

Roll out the dough into a fairly thin layer. To prevent it from sticking to the rolling pin, sprinkle it with a little starch and roll it out in different directions thinly and thinly.

1. Stage. Roll out the dough into a fairly thin layer. To prevent it from sticking to the rolling pin, sprinkle it with a little starch and roll it out in different directions thinly and thinly.

7 . Stage

Then stretch the layer of dough in different directions on the back of your hands. Pull until the dough is translucent, but most importantly take care not to tear it.

1. Stage. Then stretch the layer of dough in different directions on the back of your hands. Pull until the dough is translucent, but most importantly take care not to tear it.

8 . Stage

Do the same with the rest of the dough. Lay each layer on top of the other, greasing each layer with vegetable oil. Place the filling.

1. Stage. Do the same with the rest of the dough. Lay each layer on top of the other, greasing each layer with vegetable oil. Place the filling.

9 . Stage

Cut the remaining tomato into thin slices and place them on top of the stuffing. Cut the cheese into thin slices and also place on top of the filling. Bring the dangling edges of the dough together to form a rim. Bake in a preheated 180 degrees oven for about 40 minutes. Quiche is delicious both hot and cold. Bon appetit!

1. Stage. Cut the remaining tomato into thin slices and place them on top of the stuffing. Cut the cheese into thin slices and also place on top of the filling. Bring the dangling edges of the dough together to form a rim. Bake in a preheated 180 degrees oven for about 40 minutes. Quiche is delicious both hot and cold. Bon appetit!