GothamCondensed

Bebas

Gotham

bebasneus

RECIPES

Quiche with chicken meatballs and green asparagus

Ingredients:

  • 500 g minced chicken
  • 500 g floury potatoes
  • salt
  • 100 ml cream
  • 4 eggs
  • 500 g sour cream
  • Freshly ground pepper
  • 100 g frozen peas
  • 20 spears green asparagus
  • 50 g crème fraîche
  • 1 tbsp ketchup
  • 40 g breadcrumbs
  • 2-3 sprigs thyme
  • 100 g butter
  • 5 filo pastry sheets from the chiller cabinet (about 200 g)
  • 100 g feta cheese
4 people
4 min
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Preparation:

– Peel the potatoes, cut into pieces and cook until done. Drain, allow to steam and mix together with cream, 3 beaten eggs and sour cream in a bowl. Season well with salt and pepper.

– Defrost the peas. Peel the bottom third of the asparagus and blanch in boiling salted water until firm to the bite. Rinse in cold water and pat dry.

– For the meatballs, mix the minced chicken in a bowl with crème fraîche, ketchup, egg, breadcrumbs, finely chopped thyme, salt and pepper and form about 16 to 18 small meatballs.

– Melt the butter in a small saucepan. Grease the quiche mould and line with a sheet of filo pastry. The edge should overhang by about 2 cm. Then brush evenly with the melted butter and place the next filo sheet on top. Continue in this way until at least 5 sheets of pastry are laid on top of each other.

– Pour the potato mixture into the quiche dish and place the asparagus close together on top of the potato mixture, then spread the peas and meatballs on top. Crumble the feta cheese with your hands and sprinkle evenly over the top. Fold the overhanging edges of the filo pastry in slightly and brush with melted butter.

– Place the quiche with chicken meatballs in the oven and bake at 190 °C for about 25 to 30 minutes until golden brown, then leave to cool, serve sprinkled with some thyme and enjoy.

Quiche with chicken meatballs and green asparagus
4 min
4 people
Ingredients:
500 g minced chicken
,
500 g floury potatoes
,
salt
,
100 ml cream
,
4 eggs
,
500 g sour cream
,
Freshly ground pepper
,
100 g frozen peas
,
20 spears green asparagus
,
50 g crème fraîche
,
1 tbsp ketchup
,
40 g breadcrumbs
,
2-3 sprigs thyme
,
100 g butter
,
5 filo pastry sheets from the chiller cabinet (about 200 g)
,
100 g feta cheese
,

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