Update my dinner status, I'm making this tonight.
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Servings: 12 Servings
Total Time (median): 3 : 00 Active Time: 2 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
For pastry,Mix all dry ingredients in a blade mixer, add butter, pulse the mixer until look like coarse meal.Now mix vinegar & water add to the dough little by little, stop mixing when dough comes together. Take the dough out on lightly floured surface. Pat the dough & shape into one inch thick circle, wrap in cling foil. Let it rest in refrigerator for 24 hour or at least one hour.Take out pastry dough from refrigerator on floured surface. Roll into a big circle and transfer to 12 inch quiche dish, crimp edges . At this point you have to keep your dish into freezer for at least half an hour (this step will reduce the problem of pastry shrinkage).Filling,Beat yogurt and add vinegar, salt & pepper, chicken, and garlic. Take 2 table spoon oil in a pan add marinated chicken fry for 2 minute. Now cover the pan with lid & let it cook for more 10 min on low heat . Stop cooking when it looks dry. In another pan put butter and fry chopped red onion, green onion, beans & basil with pinch of seasoning (salt & pepper).In a big bowl beat 6 eggs and 1 cup cream, stir 1 cup cheddar cheese in it. Season with salt, white Pepper & nutmeg. Preheat oven at 180 c. Blind bake pastry shell for 15 min. Blind bake is(line pastry shell with aluminum foil & fill with any kind of beans, after use you can preserve them for further use ). Next 15 minute bake the shell without beans. Now shell is ready for filling. Put chicken and vegetable in the shell & pour mixture of eggs & cream on it. Spread remaining cheese on the top. Put it again in the oven for 45 minute.
