Butternut and chicken quiche, a delight to accompany your evening soup, here is an easy recipe at home.


– 1 Shortcrust pastry – see home recipe.
– 500 grams pumpkin
– 2 cooked chicken breasts
– 24 cl skimmed milk
– 3 eggs
– 50 grams grated cheese
– 2 tbsp sour cream
– 1 tbsp chopped chives
– 1 tbsp chopped parsley
– Salt
– Chilly


First of all, preheat your oven to 180 °, peel the pumpkin and cut it into pieces.
Place them in a steamer basket, fill the pan with water, then place the basket and cook on medium heat for 12 minutes.
In the meantime, cut the chicken breast into small pieces and then brown them in a wok on medium heat with some oil, while stirring.
Then, using a mixer on medium speed, beat the eggs in a bowl, adding the milk, cream, chives, parsley, a pinch of salt and pepper, whisking.
Spread shortcrust pastry into tart mold, prick bottom with a fork, place pumpkin and chicken cubes on top, then pour your mixture on top.
Sprinkle grated cheese on top and put in the oven to bake for 30 minutes.
Lastly, here is your Butternut and Chicken cut up and serve… good for everyone.


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