Chicken Curry Quiche

I was talking to a friend when the subject of quiche came up. You know how around lunchtime you’re trying to make conversations and your mind starts wandering off because your stomach starts to rumble. It was then I had a vision of one of my favourite quiches.


Pack of ready made puff or shortcrust pastry

1 oz. margarine
1 onion sliced
1 dessert apple, peeled, cored and sliced
6 oz. cooked chicken or similar amount of chicken breast cut into small cubes
2 eggs
¼ pint milk
1 tbsp. curry powder
1 tbsp. raisins


Preheat the oven to 200°C. Grease a tart tin and line with the puff or even shortcrust pastry and cook for 8 minutes to ensure you don´t get a soggy bottom (we don’t want to disappoint Mary Berry, do we?)

Meanwhile – Melt the margarine in a pan and fry the onion and chicken if raw. Add the apple.


Season with salt and pepper, and 1 tbsp. of curry powder and continue to cook for about 5 minutes.   Remove from the heat.  Then beat together the eggs and milk to make a custard.


Fill the pre-cooked pie with chicken mixture. Sprinkle with the raisins and pour the custard on top.

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Put in the oven for 40 minutes


Leave to cool slightly before serving.


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