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Chicken and Prune Quiche

Posted by Sunsweet - Thursday, February 22, 2018

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

  1. 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.
  2. Whisk eggs and coconut milk in a mixing bowl. Season with salt and pepper.
  3. 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).
  4. Allow quiche to cool and serve with a green salad.