Quiche with chicken and tomatoes

Servings: 2 persons

A little luxury during the week.

Dough

1 dl water

25ml oil

100 g rye flour

100g whole wheat flour

Filling

0,5 head of broccoli

1 bundle of spring onions

5 cherry tomatoes

50 g sun-dried tomatoes

200 g of fried chicken breast

230 g DAVA whitePRO egg whites

2,5 dl rice milk or other neutral tasting plant-based beverage

1 pinch of salt and pepper

50 g mozzarella, sliced

Pesto

Dough
Mix all the ingredients for the dough together. Roll it out and place into a tart dish.

Use a fork to make small holes in the bottom and bake for approx. 10 minutes at 175 °C.

Filling
Rinse the broccoli and split into small bouquets. Rinse the spring onions and chop finely.

Spread the prepared broccoli and spring onions, together with the sun-dried tomatoes across the dough.

Rinse the cherry tomatoes and chop in half. Chop the chicken into pieces. Distribute them both evenly in the pie.

Brush the edge of the pie with pesto.

Whip the egg whites and combine milk, salt and pepper. Pour the mixture over the pie.

Finally add the cheese to the filling.

Bake the quiche for approx. 30-35 minutes at 200 °C.

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