Wonderfully versatile and absolutely delicious, our Chicken and Prune Quiche makes a show-stopping starter, light lunch and is perfect for picnics. Sunsweet prunes lend both rich and fruity notes to this family classic. Served simply, with a generous helping of lightly-dressed seasonal salad leaves and herbs, this lovely recipe lets you serve up springtime on a plate!
Ingredients
150 g streaky bacon
350 g chicken breast
200 g button mushrooms, sliced
½ bunch of sage, chopped
150 g California prunes
½ bunch flat-leaf parsley, chopped
6 eggs
200 ml coconut milk
Salt & pepper
Instructions
- Cut bacon into strips and fry in a non-stick pan, add chicken strips and sauté for 5 minutes while turning. Add mushrooms, sage, prunes, and parsley and sauté 2 minutes longer.
- Whisk eggs and coconut milk in a mixing bowl. Season with salt and pepper.
- Thinly brush baking pan with oil, spread the chicken mixture evenly into the dish and cover with the egg mixture. Place dish in the oven and bake for 35-40 minutes at 180° C (fan assisted oven 160° C).
- Allow quiche to cool and serve with a green salad.
