Chicken and asparagus pie
15
45
4
No
Ingredients
- A shortcrust dough of about 30 cm (15 po)
- 300 to 400 gr (1/2 to 1/3 pound) of roasted chicken
- 2 yellow peppers
- 150 gr (about 1/2 cp) of mushrooms
- 8 asparagus
- 5 ml (1 teaspoon) of butter
- 2 eggs
- 200 gr (1/2 cup) of fresh cream
- 150 gr (5 oz) of grated Gruyère cheese
- Salt and pepper
- A pinch of paprika
Preparation
Side-by-side mode
- Oven bake shortcrust at 350 °F (180 °C) for about 10 minutes.
- Boil asparagus and peppers with salted water for about 5 minutes. Drain and set under cold water. Dry clean with paper towels. Slice peppers and chicken into small pieces. Mince mushrooms. Fry quickly with butter.
- Divide vegetables and chicken at the bottom of the shortcrust. Whisk eggs with cream (can be set half cream, half milk), cheese and seasonings. Pour over shortcrust and oven bake at 180 °C - 200 °C (350°F - 375 °F) for about 30 minutes.
- Serve hot.
