For the base: 1.5 Cup flour1 egg beaten½ teaspoon salt140 g butter cubedEnough Iced water to make a dough Filling: 1 Cup cubed chicken fillet1 Cup grated marrow1 onion chopped1 Cup mushroons chopped3eggs1 Cup cream1 Cup milk2 TB butterSalt,black pepperPaprikaMinced Garlic
For the base: Rub in the flour, butter and salt till breadcrumbs form.Add in water, and egg till a soft dough forms.Roll out and press into a pie dish.Refrigerate for 30 minutes.Then remove from the fridge before baking blind at 180 for 10 minutes. For the filling: Heat butter in a pan and saute onion,garlic and marrow till soft.In a bowl whisk eggs,milk,cream and seasonings. Mix well.Arrange the sauteed vegetables in the pie dish and pour the milk and egg mixture over. Bake at 180 for 1 hour or until set and cooked through.
INFO & TIPS
Add water a little at a time when making the base.
Use any vegetables combination.
Add mixed herbs if you prefer or any seasonings of your choice.
Great for brunch!