Savory pie with chicken and paprika

Name: savory pie with chicken and paprika
Cook time: 30 min
Total time: 110 min
Yield: 4
Cuisine: Italian
Ingredients: 100 g Parmigiano Reggiano; 200 g wheat flour; 100 g unsalted butter or margarine; 5 medium sized egg; 1 el tap water; 300 g smoked chicken fillet; 1 bag paprika mix 3 colors; 200 ml fresh cream; 2 tl dried Italian herbs

Quiche with smoked chicken and paprika on parmesan

Ingredients

Kitchen Stuff

1 rolling pin
1 quiche mold (Ø 26 cm)
1 blind baking
1 baking paper

Directions

Grate the Parmesan cheese on a fine grater and place in a mixing bowl.
Add the flour. Cut the butter into cubes and add. Mix into a crumbly dough.
Add the egg and the water and knead until smooth dough. Form a ball, wrap in cling film and let rest 30 minutes in the refrigerator.
In the meantime, preheat the oven to 175 ° C.
Dust the worktop with some flour. Roll out the dough with the rolling pin into a round piece of 30 cm.
Grease the quiche mold and cover with the dough.
Prick holes in the dough with a fork and put a piece of baking paper on it. Put in the blind bin filling. Bake the bottom for about 15 minutes in the middle of the oven.
Meanwhile cut the chicken fillet into slices and the bell pepper into strips.
Put the rest of the eggs, whipped cream, herbs, pepper and possibly salt in a bowl and whisk with a whisk.
Remove the cake base from the oven and remove the baking tray and baking paper.
Divide the chicken and paprika over the bottom and pour the egg-cream mixture over it. Bake the cake in the middle of the oven for about 35 minutes.
Yummy! .