Quiche with chicken and leeks
Another nice idea for warm service in these cold autumn days… according to the idea of Ana Ugarkovic .;))
Preparation steps
- Stir the yeast in half the salt in half the salt of warm water with a little sugar and flour.
- Knead the dough as for a pizza from the above ingredients, cover and let it rest for about 20 minutes.
- In the meantime, prepare the stuffing, sauté the finely chopped leeks in a little oil
- Cook the chicken in the soup and separate from the bones, chop finely and combine with the onion. Season to taste with a little salt, pepper and and sprinkle with finely chopped parsley leaves.
- Roll out the dough in the shape of a circle, slightly larger than the baking tray, then transfer the excess dough over the edges of the baking tray.
- Arrange the prepared stuffing over the middle of the crust and pour over everything with beaten sour cream and eggs.
- Cut the edges of the dough that protrude over the mold at a distance of 5-6 cm, then alternately bend inwards.
- Before baking, coat the dough that we folded with beaten egg and put everything in a preheated oven.
- Bake at 200 C for about 30 minutes until nicely browned.
Serving
According to the idea of Ana Ugarkovic, who prepared this quiche with mushrooms .;)) You can also make the crust from crispy dough or use almost puff pastry.
