Directions

• Remember that for the crust of a quiche as for the crust of tarts, we use ingredients directly from the refrigerator, never at room temperature. I boiled the chicken breast in water with salt, peppercorns and bay leaves. You can also replace fresh spinach with frozen.
• We start with the dough, it needs time to rest in the cold, during which we can deal with the fillings of the 2 layers. I used a food processor in which I added all the ingredients for the dough, minus the water, which I added gradually until the dough came together. I poured the mixture onto a food foil and wrapped it well. I kept the dough in the fridge for 30 minutes or even 1 hour.
• I finely chopped the green onion and put it on the stove with a cube of butter for 2-3 minutes. I added the garlic and spinach, covered with a lid and left the spinach to steam for 2-3 minutes. I transferred everything into a bowl and let it cool.
• Because I used already cooked chicken breast, all I had to do was grind it with a food processor. You can also shred it with a knife if you want larger pieces of chicken in the quiche. I left it aside until I took care of the spinach filling.
• For the creamy spinach filling, I broke eggs in a bowl, added spices and mixed them with a whisk. I dissolved the starch with a little milk and added it to the beaten eggs, together with the cooking cream, the cheese, the milk and the spinach that I chopped a little earlier. Even now you can add the parmesan or you can stop it and use it at the end for the crust.
• I took the dough out of the fridge, lightly floured it and stretched it into a round shape, slightly larger than the tray I used. My tray had a circumference of approximately 25 cm. With the help of a wooden spoon, I tried to make a nice model, then I pricked the dough with a fork to prevent it from swelling during baking. I baked the empty dough for 10 min at 200 g up-down heat + ventilation.
• I took the pan out of the oven, it smells wonderful of butter. Place the shredded chicken breast directly on top of the dough and press it lightly with the palm of your hand. On top of the chicken, add the mixture of spinach, parmesan and cream. Put the tray in the oven again, this time without ventilation for 20 min.
• I took the tray out of the oven, a slight crust has formed on top and the spinach filling is half ready. I added the grated cheese on top and put the pan back in the oven for another 20-25 minutes until it gets a golden-brown crust.
• I let the quiche cool until it reached room temperature. Then I cut it and served it with a fresh seasonal salad. The taste and aromas are wonderful, the two layers of fillings combine perfectly with both the crispy dough and the cheese crust. Thank you for reading to the end! Enjoy!