To continue with my monthly cooking tradition, which started in April, I have decided to describe my experience with a Chicken, Brie & Zucchini Pie.
I call it a pie, but you may want to call it a quiche, or something else since it has a nut and seed meal base and an egg filling. For ease, I will continue calling it a pie.
I have done this pie in the past with a number of variations and to be honest, I think it should be called: "Eggs and whatever left-overs you have in the fridge Pie" - but I see how the appeal is not the same.
Here's how you do it:
1. Pre-heat the oven to 180ºC. This is how every good recipe begins.
2. Mix in a packet of LSA or Almond meal with 1 egg. Here I used LSA, you can find it at the health food session in the supermarket. This is your base.
3. Compress the LSA and egg mix to cover the bottom of a small quiche pan.
4. Leave the base in the oven for a few minutes, while you cook the filling of your pie.
5. Add to the pan: 1-2 tsp olive oil and 1 large onion (chopped). Stir for a couple of minutes and add 200g of diced chicken. Another few minutes on, add sliced zucchini to soften. Turn off and leave it aside.
6. In a bowl, whisk 8 eggs, spring onion, salt & pepper - and, if you have handy, a dollop of cream.
7. Remove the base from the oven, hopefully that is not burnt. Add the chicken mixture, pour in the whisked eggs and top with slices of brie. Season with salt and pepper to taste and add back into the oven until the eggs are cooked.
- Give preference to a solid quiche pan or tray. Mine wasn't, and it made a mess.
- A deeper tray means the capacity to hold chunkier or just more ingredients, like chunks of vegetables, cheese and meat.
- Don't overcook your veggies, if you are using leftovers, mix straight with the eggs without hearing it up beforehand.
- Slice and freeze individual pieces for later.
- The base tends to get soggy after a while, so reheat it upside down in the over to crisp that up again.