Chicken And Broccoli Quiche
|Whole-wheat flour||500 Milliliter (2 Cup)|
|Shortening||125 Milliliter (1/2 Cup)|
|Cold water||45 Milliliter (3 Tablespoon)|
|Poultry seasoning||1⁄2 Teaspoon|
|Diced cooked chicken||250 Milliliter (1 Cup)|
|Butter||30 Milliliter (2 Tablespoon)|
|Sliced almonds||125 Milliliter (1/2 Cup)|
|Eggs||3 , lightly beaten|
|18% cream||125 Milliliter (1/2 Cup)|
|Frozen chopped broccoli||10 Ounce, Defrosted (1 Package, 284 Milliliter)|
|Grated swiss cheese||250 Milliliter (1 Cup)|
|Flour||30 Milliliter (2 Tablespoon)|
Make the pastry in the usual way and work into a single ball.
Roll out the pastry and line a 22 cm (9 inch) pie plate.
Prick the pastry with a fork.
Cook at 70% for 6 minutes or until the pastry is crisp, turning the plate halfway through the cooking time.
Melt the butter, add the almonds and cook at 100% for 2 to 3 minutes to brown them.
Mix the eggs and cream, add the remaining ingredients and pour the mixture into the cooked pastry shell.
Cook at 50% for 8 minutes, turning the plate halfway through the cooking time.