Savory pie with smoked chicken and paprika

Name: savory pie with smoked chicken and paprika
Cook time: 20 min
Total time: 55 min
Yield: 4
Cuisine: French
Ingredients: 450 g fresh puff pastry; 1 paprika mix; 200 g smoked chicken fillet strips; 2 el crema di balsamic; 4 free range egg; 200 g chilled hüttenkäse cheese tray; 12,5 g fresh chives tray; 150 g lamb's lettuce bag; 2 el yoghurt dressing

Quiche filled with smoked chicken, paprika, sundried tomato served with refreshing salad.

Ingredients

Kitchen Stuff

1 quiche mold (Ø 24 cm)

Directions

Preheat the oven to 220 ° C.
Roll out the rolling pin and place with baking parchment in baking form.
Press the dough firmly along the walls of the mold and let it hang over it. Prick the bottom of the dough with a fork.
Clean the peppers and cut into very thin strips.
In a bowl, mix the peppers and chicken strips with creme di balsamic vinegar and add salt and pepper to taste.
Divide the chicken mixture over the cake base.
Beat the eggs in a bowl and mix them with hüttenkäse. Cut the half of the chives above fine and add to taste salt and pepper to taste.
Divide the egg mixture over pie filling.
Bake the savory pie in the middle of oven in approx. 35 min. Until golden brown and done.
Let the cake cool slightly. Meanwhile, mix the lamb's lettuce with yoghurt dressing.
Cut the cake into points. Divide the salad over large plates and put 2 points of cake on each plate.