• Ready made short crust pastry x 1

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


  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.

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