Chicken Ginger Curry Quiche


4 Pidy Quiches 4.25″

2 tbs of green curry

3 cups of bean sprouts

1 cup of coconut milk

3 cups of cream

3 eggs

4 cups of boiled chicken breast

2 tbs of chopped fresh coriander  

1 tsp zest of a lime

8 cherry tomatoes

1 tsp Fresh ginger


Servings: 4

1.Bake the bean sprouts in sesame oil with the zest of lime, grated ginger and salt and pepper.

2.Slice the chicken in small pieces and mix with chopped coriander.

3.Mix the cream and the coconut milk together with the green curry and eggs.

4.Divide the pieces of chicken over the different quiches and top with the bean sprouts.

5.Pour the mixture of eggs and cream over the filling and decorate with cherry tomatoes.

6.Place the quiches in a preheated oven for 20 min at 340 °F then 10 to 15 min at 300°F.

7.Let them cool down for 5 min. before serving.

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