Chicken Quiche with Vegetables

Ingredients

• 500 g Potatoes
• Salt
• 700 g chicken breast fillet (pre-cooked)
• 1 onion
• 400 g Carrots
• 2 tbsp plant oil
• 2 tbsp butter
• 2 tbsp flour
• 100 ml dry white wine
• 300 ml chicken stock
• 2 tbsp freshly chopped parsley
• 100 ml warm milk
• pepper (ground)
• nutmeg
• 120 g freshly grated Gouda
• 250 g green peas
• 500 ml vegetable broth

Instructions

1. 1.

   Peel, wash and boil the potatoes in salted water for 25-30 minutes. Preheat the oven to 200°C (400°F).

2. 2.

   Wash the chicken, pat dry and cut into bite-sized cubes. Peel and finely chop the onion. Peel the carrots; slice half thinly and dice the other half.

3. 3.

   Heat oil in a pan and brown the chicken all over. Add onion and carrot cubes, cook briefly, then remove from heat. Melt butter in a pot, sprinkle flour, sauté briefly, add wine and stock, stir until bubbling. Return chicken, carrots, onion and parsley; season with salt, pepper and nutmeg; simmer 5-8 minutes on medium heat.

4. 4.

   Drain the potatoes, let them steam off, press through a potato masher and mix with milk to make a smooth purée. Season with salt, pepper and nutmeg. Spread the chicken mixture into four small baking dishes (≈13 cm diameter) and top with the purée. Sprinkle cheese over the top and bake in the preheated oven for 35-40 minutes until golden brown.

5. 5.

   Meanwhile blanch peas and carrot slices in boiling vegetable broth for 4-5 minutes, drain and serve alongside the quiche.