1. Preheat the oven to 180°C and grease a 21 cm quiche dish. 2. To make the base, combine the pretzels and butter and press into the dish. 3. To make the filling, heat the olive oil in a pan and fry ...

Roll out the refrigerated pie crust and line a 9- or 10-inch pie or quiche plate ... about 3 minutes. Add the chicken and toss together with the asparagus and onions until heated through, about ...

As a result, you get a delicious and juicy dish that everyone will definitely enjoy. A blogger with the nickname ya na kukhnyu showed on Instagram how she makes quiche when she wants to please her ...

Roll out the refrigerated pie crust and line a 9- or 10-inch pie or quiche plate. Prick the dough all over with the tines of a fork ... Add the asparagus to the skillet and toss until slightly cooked, ...

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Saute leeks in butter until softened, then toss chicken cubes in flour and cook with leeks. Season with salt, pepper, and tarragon, add milk and cook until thickened. Cool the filling. Preheat oven to ...

This quick chicken and sweetcorn soup is a perfect way ... peas instead of tinned sweetcorn if you like. Use 1 thinly sliced leek or half a finely chopped onion instead of the spring onions.

eggs, Blue Cheese, large onion, medium size leeks, pot natural yoghurt, olive oil, salt and pepper, garden herbs (I used mint, basil, parsley and rue) ...

Wrap in plastic wrap and refrigerate for 30 minutes. Preheat oven to 180ºC (350ºF). Heat the oil in a large non-stick frying pan over medium heat. Add the chicken and cook, in batches, for 4–5 minutes ...