Pastry
220g plain flour
120g cold butter
1/2 tsp salt
About 3 tbsp of ice cold water
Or, if you're feeling lazy, you can always buy instant shortcrust pastry instead
Filling
1 Large Boneless chicken breast (sliced into bite-sized pieces)
5 Button Mushrooms
1 Onion chopped
2 Garlic cloves chopped
1 Red Capsicum
1 Green Capsicum
200 ml Cream/Milk
4 Eggs
Salt and Pepper to taste
Grated cheddar cheese optional as a topping
Place the flour and the salt in a large bowl. Cut the butter into small cubes then add to the flour. Rub the flour and butter between your fingers till the mixture resembles large breadcrumbs. Add the water, continue mixing, then knead gently into a ball. Place in the fridge for about 15 mins.In the meantime, grease a quiche/flan dish (approx 24cm) and preheat the oven to 180C. Roll out the pastry and lay in the quiche dish . Trim the edges. Pre-bake the pastry case for about 12-15mins, then remove from the oven.
Filling
Gently fry the onion and garlic until soft and put in the chicken. Cook until brown. Then, stir in the mushroom until it's soft too and mix in all the peppers for a minute or so. This is to avoid the peppers from being cooked to retain its flavour. Season well with salt and pepper. Pour mixture into pre-baked pastry. In a bowl, whisk all other ingredients and pour on top of the pastry and other filling. Bake for 40 minutes and the quiche should be done.
Now for the Strawberry cheese cupcakes for dessert. It's basically just a normal cheese cake with some added strawberry jam in the mixture (for that slight hint of strawberry) and a little bit more for the topping. Oh, and some whipped cream for decoration.
