INGREDIENTS:

CRUST:
2 1/4 c all purpose flour
1 tsp salt
1/2 tbsp sugar
1 1/8 sticks (9 tbsp) butter, cold
5 tbsp butter, cold
1/2 c cold water + 1 tbsp vinegar

FILLING:
2 medium size carrots, diced
6-7 tbsp green peas
1 1/2 c mushrooms, sliced
1 large white onion bulb, sliced
1 garlic head, finely chopped
1 whole chicken breast, diced

EGG and CREAM MIXTURE:
2 1/2 c heavy cream
6 eggs
1 tsp nutmeg
1 1/2 tsp black pepper, ground
2 tsp salt

TOPPINGS:
1 c mild cheddar cheese
fresh basil leaves

Method:

1. Prepare the pie crust. I used the pumpkin pie crust recipe. However, I only used 1 to 2 tablespoons of the cold water and apple cider vinegar mixture.
2. Cook the chicken with olive oil. Set aside.
3. Saute the onion, garlic, mushroom, carrots, and green peas with olive oil. Then add the chicken. Set aside.
4. Put the sauteed ingredients in the pie crust, then pour the egg and cream mixture.
5. Put the basil and then sprinkle the cheese on top.
6. Bake

I made quiche today (not the orginal quiche lorraine recipe though). I used Kimiya Lim’s recipe for the filling but I tweaked it to my own liking. It’s my first time to make it and I’m happy it turned out well. The crust was a little crumbly. I think it’s because I added a little too much flour. Anyway, I had the second pan delivered to my sister because I was able to make 2 pans of it.