Spicy Mini Quiches with Curry Chicken and Mushrooms

Ingredients

• 300 g flour
• 0.5 tsp Salt
• 1 egg
• 200 g butter
• 500 g chicken breast fillet (ready to cook, skinless)
• 3 spring onions
• 350 g Mushrooms
• olive oil
• 1.5 tbsp curry powder
• Salt
• pepper (ground)
• 0.5 untreated lemon (juice and zest)
• 4 eggs
• 350 g sour cream
• flour (for the work surface)
• butter (for the molds)

Instructions

1. 1.

   Mix flour with salt, sift onto a work surface, create a well in the center, crack the egg into it, and scatter butter around the well. Quickly knead all ingredients by hand into a smooth dough, shape into a ball, wrap in cling film and refrigerate for 30 minutes.

2. 2.

   Preheat the oven to 180°C (350°F) with upper and lower heat.

3. 3.

   Wash the meat, pat dry, and cut into thin strips. Wash, trim, and slice spring onions into fine rings. Clean mushrooms and slice them thinly.

4. 4.

   Brown the chicken in a hot pan with 2 tbsp oil until golden all over, season with curry powder, then remove. Sauté mushrooms with spring onions in the same pan, mix with chicken, season with salt and pepper, and finish with lemon juice and zest.

5. 5.

   Whisk eggs with sour cream and season with salt and pepper.

6. 6.

   Divide dough into quarters, roll each on a floured surface slightly larger than the mold, line buttered molds with dough, shaping an edge that overlaps lightly. Spread the chicken-mushroom mixture over the dough, pour the egg‑cream over it, fold the excess dough edge over the filling to the center, and bake in the preheated oven for about 40 minutes. Remove and serve.