It has been a lot of focus on Syria lately, so I thought it would be good to post a recipe before I show you the last posts about the holiday, to break it up a little.

Now that my stomach is (almost) back to normal, most days at least, it was wonderful to be able to enjoy a creamy homemade quiche with a salad and a glass of red. Don’t exclude the cream cheese because it complements the sharp pesto really well.

Chicken quiche with pesto and cream cheese, serves 4

Pastry:

120 g softened butter

300 ml plain flour

a pinch of salt

1/2 beaten egg

Filling:

1/3 cooked kyckling, bones and skin removed

60 g pesto

50 g cream cheese

3 1/2 eggs

250 ml soy cream

100 ml milk

150 ml grated cheddar

Incorporate the ingredients for the dough and press it out in a quiche dish. Make marks with a fork and pre-bake for 10 minutes, 175C.  Cut the chicken into cubes and put in the pastry case. Distribute the pesto and cream cheese. Beat eggs, soy cream and milk, add salt and pepper. Pour into the pastry case, sprinkle grated cheese on top. Bake for 35 minutes 175C.