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Sweet Chilli Chicken Quiche
400g butter, room temperature
5 tablespoons (75ml) sugar
4 eggs, room temperature
1 cup (250ml) Cheddar cheese, at room temperature
5 cups (125ml) cake flour
salt, to taste
soft herbs, chopped
Combine all the dry ingredients, including the cheese.
Add the eggs and mix into a firm ball.
Add the herbs.
Leave to rest for about 1 hour before use.
Roll out the rested pastry to 5mm thickness and use to line the desired mould of your choice.
Blind-bake cases at 180°C for about 5-8 minutes, using dry rice or dried beans as a weight to prevent the pastry from puffing.
Remove the dry rice or dried beans and set pastry case aside until needed.
250g chicken breast fillets
salt and pepper
cake flour, to dust
4 tablespoons (60ml) margarine
2 tablespoons (30ml) Thai sweet chilli sauce
2 eggs beaten
1 cup (250ml) NESTLE Cream
½ cup (125ml) mozzarella cheese, grated
2 tablespoons (30ml) thinly sliced red Peppadews or fresh green chillies, to serve
Preheat the oven to 160°C.
Season the chicken with salt, pepper and flour.
Put the oil in a pan over medium heat and gently cook the chicken until lightly browned. Slice into small pieces.
Fry the onion in margarine.
Mix into the prepared chicken.
Add the sweet chilli sauce and cook in a pan over high heat.
Combine the eggs, NESTLE Cream and mozzarella and add to the cooled-down chicken mixture.
Fill the pastry case with the quiche filling and bake in the oven until semi-set (about 20 minutes).
Leave to cool.
To serve, arrange Peppadew slices around the sides of the quiche, or sprinkle chopped peppadews or chillies over the top.
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