Chicken Quiche

It was my brother's birthday and it was also super hot day. I wanted to make something that is nice and special but also something that would not have me toiling in the kitchen for ages. Quiche is one of the favorite things to eat. It is simple and comes together really well. Also, there's very little chance of anyone going wrong with a quiche.

I for the longest time imagined quiche to be French food, basically because of the liberal use of butter and milk. But it is believed to have been originated in Germany. Legend has it that quiche comes from the German word for cake "Kuchen". The original Quiche was called a Quiche Lorraine and was believed to be an open cake with a filling of cream custard and egg with smoked bacon. Over the years there have been variations in the recipe and later when it spread through parts of Europe people started adding cheese, and different varieties of meat too.

I made this with only chicken. But the filling really does not matter. One can add mushrooms, spinach or a mix of anything that one favors. The sauce is a variation of basic Bechamel Sauce to which I have added an egg. This makes the sauce thicker and adds additional flavor.

Additional filling: you can add bacon, ham or any other processed meat. You can also use cream and milk in half and half ratio to prepare the sauce.

Here is the recipe for a pie crust.

Ingredients:

7 inch Pie Crust- 1

200 gms minced chicken

1 Egg

1/2 cup milk

1 small onion

7-8 garlic pods

1 tsp fresh ground pepper

1 tsp all-purpose seasoning

1 tbsp Worcestershire sauce

1 tbsp mustard sauce

1/4 cup grated cheese

2-3 tbsp all-purpose flour

Oil

Salt

Method:

Heat Oil in a wok, add the garlic and then the onion. Fry till translucent.

Add the minced chicken and fry for a few minutes. Add salt and pepper.

Now beat the egg along with the milk.

Once the chicken is slightly fried add the Worchestershire and Mustard sauce and mix it well.

Now add 2-3 tbsp flour to the chicken and give it a nice mix. Once you add the flour the mix will start sticking to the wok. Turn it around for 2-3 minutes.