After making a delicious salmon and spinach quiche twice, I wanted something different and saw a chicken pesto quiche on the shelves of AH. Because making a quiche yourself is quite easy and fast, we did not opt for the ready-made variant. Here too the internet is your best friend again and soon I came across the slowfoody site. The ingredients and the photo appealed to me and with a little imagination we made this delicious quiche.

What do you need?

• 5 savory pie sheets
• 600 grams of chicken thigh fillet
• 1 clove of garlic
• 5 eggs
• 200ml whipped cream (light cooking cream is also possible)
• 120 grams of green pesto
• 100 grams of old cheese
• 1 small bag of pine nuts
• 1 savory cake tin (28cm)
• butter

Time required: preparation 30 minutes, baking 45 minutes

Put the eggs in a bowl and beat it with a whisk. Add the whipped cream and mix well. Then add the pesto and beat it through the egg mixture, do this also with the cheese and pine nuts. The filling is now ready.

Now remove the papers from the dough and shape the dough into a ball, make sure that it is well combined. Sprinkle some flour on your work surface and roll out the dough with a roller until it has a diameter that fits comfortably in your baking pan. Coat the mold well with butter or oil (I used olive oil). Pick up the dough carefully and place the center of the dough in the middle of the mold and drape the dough well in the mold so that you do not get folded pieces.

Then poke some holes in the dough in the bottom with a fork. Divide the chicken over the bottom, I did it with a slotted spoon so that no unnecessary juices get into the cake. Then divide the egg mixture over the chicken, make sure that the cheese is also well distributed, so that you get about the same amount of cheese everywhere. Now cut away the dough hanging over the edge. Divide the tomatoes cut in half and press them a little into the egg mixture. Now your cake is ready to go into the oven.

Place the cake in an oven preheated to 180 degrees. It is then ready after about 45 minutes. In my case, the edge had already come loose from the mold, the egg had risen almost to the edge and had turned a nice brown color. Remove the pie from the oven and from the tin. Cut it into pieces and eat it warm or chilled, both are very tasty.

Enjoy your meal!