Servings : 4
Preparation : 10 minutes
Cooking : 35 minutes
Ingredients
- 1 Quebec chicken breast, cubed
- 60 ml (4 tbsp) fat of your choice (butter, oil or Mycryo cocoa butter)
- 750 ml (3 cups) spinach leaves
- 5 ml (1 tsp) nutmeg
- 250 ml (1 cup) milk
- 5 whole eggs
- 250 ml (1 cup) cheddar cheese, grated
- 1 shortcrust pastry tart shell, store-bought or homemade
- Salt and pepper to taste
Preparation
- Preheat the oven, rack in the center to 180 °C (375 °F).
- In a hot skillet, sauté the chicken cubes coated in Mycryo butter or in the fat of your choice. Add the spinach, nutmeg, salt and pepper and cook for 2 to 3 minutes.
- Meanwhile, in a bowl, using a whisk, mix the milk, eggs, then add the cheese and the chicken and spinach mixture.
- In a pie dish, place the shortcrust pastry then pour the prepared mixture and bake for 30 minutes.
