CHICKEN MUSHROOMS QUICHE

PASTRY INGREDIENTS:

- 80gm Unsalted Butter
- 1 1/2tbsp MARIGOLD DAWN Sweetened Beverage Creamer
- 160gm Plain Flour
- 2 Egg Yolks
- 20gm Caster Sugar

METHOD:

1. Rub cold butter with flour and sugar with our finger until crumbly.
2. Add in add in MARIGOLD DAWN Sweetened Beverage Creamer and egg yolk, mix to form dough.
3. Transfer dough into cling wrap and chill in the fridge for an hour.
4. Knead the pastry dough on a lightly floured surface to soften enough that it can be easily rolled. Dust the pastry a little and roll it out to just over 8 inches in dia and just under a ¼-inch thick removable-bottom fluted tart pan and trim the edges. Chill the pastry for 15 minutes in the fridge.
4. Dock the bottom of the pastry shell with a fork and bake it for 20 minutes, until just the edges are golden brown and the centre of the shell is dry looking.
5. Allow to cool completely before adding filling.


FILLING INGREDIENTS:

- 120ml MARIGOLD King of Kings Full Cream Evaporated Milk
- 60ml Fresh Milk
- 2 pieces of Chicken Breast - cut into smaller pieces
- 5 pieces of Shiitake Mushrooms  - cut strips
- 10 pieces of Cherry Tomatoes
- Handful of Baby Spinach
- 3 Large Eggs - beaten
- 1tbsp Olive Oil
- 2 cloves of Chopped Garlics
-  Shredded Mozzarella Cheese
- Salt and Pepper to taste


METHOD:

1. Heat up a pan, add in olive oil to fragrant the chopped garlics
2. Add in chicken breast and season with salt and pepper.
3. Add in the mushrooms and stir fry with the chicken until dry. Remove from heat.
4. Whisk eggs in a bowl and add in MARIGOLD King  of  Kings Full Cream Evaporated milk and fresh milk. Add salt and pepper to taste.
5. Add the cooked ingredients into the egg mixture.
6. Pour the mixture onto the prepared tart. Lay few cherry tomatoes and baby spinach and sprinkle shredded mozzarella cheese.
7. Bake in a preheated oven for 30mins at 180deg oven temp.
8. Serve hot and enjoy.

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