Chicken, Broccoli & Blue Cheese Quiche

I'm not really a pie person, but every now and then I try to make one. This one is a quiche with broccoli, some coked chicken, and blue cheese. Despite me not really liking pie pastry, the filling is great and it's a perfect lunch or a light dinner. Serve with a tomato salad on the side!

Chicken, Broccoli & Blue Cheese Quiche
(printable recipe)

Serves 4

250 ml all-purpose flour (1 cup)
75 g butter
75 g quark (fromage frais should work, I use Swedish Kesella. Substitute butter if you can't get it.)

300 g cooked chicken
200 g broccoli
100 g blue cheese
200 ml crème fraîche (low-fat is fine)
3 eggs

Make the pastry in a food processor. Start by mixing butter and flour and process until it's very fine crumbs. Add the quark and blitz until the dough comes together. (If using all butter, you might need a few drops of cold water.) Place in the fridge to rest for 30 minutes.

Press the dough into a pie tin - I use a 20 cm springform pan. Prick the dough with a fork, evenly and all over. Place in the fridge for 10 minutes.

Bake the pie crust at 200°C for 10 minutes.

Meanwhile, prepare the filling. Cut the broccoli into florets and blanch in salted water for one minute. Drain. Crumble the cheese. Shred the chicken.

Fill the pre-baked pie crust with chicken, cheese and broccoli. Whisk eggs and crème fraîche and pour over the filling. Bake at 175° (observe the lower temperature!) for about 30 minutes.

Recipe in Swedish:
Kyckling & Broccolipaj med ädelost