Veg & sour cream quiche

You’ll need

DOUGH
190g flour
80g margarine
1 tbsp flax seeds
3 tbsp cold water
a pinch of salt

FILLING
150g cooked chicken filet
3 carrots
1 eggplant
50g cherry tomatoes
200g sour cream
2 eggs
a pinch of salt & pepper
1 tbsp dried oregano
50g grated cheese

Directions

Make the dough: combine flax seeds, flour & salt in a large bowl. Knead in margarine until crumbly, then add water and stir until it comes together. Wrap in plastic foil and freeze for 15 minutes.

Make the filling: in a large bowl, mix sour cream, eggs, salt, pepper & oregano until smooth, then set aside.

Using a peeler, grate carrots into thin slices. Cut eggplant lengthwise into slices. If using a full chicken breast, cut into fine chunks too.

Preheat the oven to 200°C. Dust your working surface with a little flour and roll out the dough into a large circle. Grease a round baking pan and carefully put the dough into it. Scatter the vegetables & chicken across the pan, then pour sour cream mixture over it.

Top with cherry tomatoes, cheese, oregano, salt & pepper. Bake for 30 minutes.

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