Chicken coconut curry quiche
A delicious and exotic quiche with chicken, curry and coconut milk. Perfect for a family meal or a picnic.
Ustensiles
Ingrédients — 6 parts
Préparation
Preheat the oven to 180 degrees Celsius.
Peel and mince the garlic cloves. Clean and slice the mushrooms.
Melt 20 g of butter in a pan. Add the garlic and mushrooms. Brown for 3 minutes over high heat.
Cut the chicken into strips. Brown them in the pan with 15 g of butter.
Clean the leek and cut it into 1 cm thick slices. Sauté the leek slices for 10 minutes with the rest of the butter.
In a bowl, beat the eggs into an omelet. Add the curry and coconut cream. Season with salt and pepper.
Butter a mold. Arrange the mushrooms and leek at the bottom of the mold. Add the chicken pieces. Cover with the mixture and bake for 30 minutes.
Let the quiche cool before cutting it into pieces.