Ingredients
Pastry:

• 1 X Ready made short crust pastry (optional- a little cheat way)
• 1 cup flour
• 3 tbsps butter
• 1/4 tsp salt
• 1 tbsp lemon juice
• 5-6 tbsps cold water

Chicken filling: (Optional)

• 1 cup cubed chicken fillet
• 1 tsp ground green chillies
• 3/4 tsp salt
• 1/2 tsp lemon pepper
• 1 tbsp lemon juice
• 1/4 cup water

veg filling:

• 1 medium red onion (finely chopped)
• 1/2 tsp garlic
• 1/2-1 cup mixed peppers (finely chopped)
• 200g tomatoes (finely chopped)
• 3 green chillies (ringed)

Fresh Cream Mixture:

• 2 eggs
• 2 tbsps chopped parsley
• 1/4 cup grated cheese
• 250 ml double cream
• salt to taste
• Pepper to taste

Method:

1. Recite Bismillah
2. Process flour, butter, salt & lemon juice.
3. Add enough water to make soft dough.
4. Pat the dough into a greased quiche pan.
5. Blind bake at 180c. Allow to cool.
6. Combine filling ingredients & cook till chicken is tender. Leave to cool.
7. Saute onions, peppers, green chillies ringed in a frying pan for few mins.
8. Add garlic & tomatoes. Cook till water burns.
9. For the fresh cream mixture beat the eggs, add the coriander, cheese, fresh cream, salt, pepper & green chillies.
10. Mixed cooked chicken with veg mixture. Season with salt and pepper.
11. Then mix with fresh cream mixture & pour over pastry.
12. Sprinkle grated cheese & parsley.
13. Bake at 180c until light gold.