FOR THE BASE:1 x Roll Puff Pastry (Used the 'Today' one) FOR THE FILLING: Chicken and Mushroom1 x small tray sliced mushroomsChicken Fillett- minced (enough for 12 quiches)½ red pepper (finely diced)2 x green chillies (finely sliced)½ teaspoon garlic (crushed)Fine salt to tasteground black pepper2 tblspns butter FOR THE SAUCE:1 cup grated cheeseGround black pepper 250ml fresh cream3 cups milk6 tblspns all purpose flour6 tblspns butter Extra cheese for top of quiche
METHOD: Chicken and Mushroom In a frying pan, saute the sliced mushrooms, chicken, pepper & chillies with some butter, black pepper, crushed garlic and salt. This just takes a few minutes and keep aside. METHOD: SauceIn a pot, heat the fresh cream and 3 cups of milk. In another pot, add butter, flour black pepper and salt to taste. Once the butter has melted and the flour mixture is fine, add the milk and using a whisk, mix the dough with the milk until it becomes a smooth sauce. Add the cup of cheese, mix and keep aside. Add the chicken and mushroom to the sauce, mix well and keep aside to cool. Preheat the oven to 180 degrees. Roll out the puff pastry using flour to dust and cut into circles. Use a muffin tray (grease with cook and spray and a little flour) to place the pastry circles into. Spoon about 2 tblspns of the the chicken and mushroom sauce mixture into the centre of each mini pastry. Add grated cheese onto the top of each quiche. Bake in the oven at 180 degrees for about 20 minutes or until pastry is cooked. Remove & tuck into it immediately. Taste is absolutely awesome. Enjoy!!!