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Preparation time: 15 minutes
Cooking time: 30 minutes
Difficulty: Easy
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Ingredients (4 people):
Dough:

• Shortcrust or shortbread dough
  Topping:
• 2 Chicken cutlets
• 2 tablespoons of oil
• Salt and pepper
• 1/2 can of sliced mushrooms (70 g)
• 1 Tbsp butter
• 1/2 red bell pepper
• 100G of grated cheese
• 4 Eggs
• 3 Tbsp of fresh cream
• 3 Tbsp of milk
• 1/4 Tsp of nutmeg
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  Preparation:
  In a frying pan, cook the escalopes in oil, add salt and pepper, then slice them.
  In another pan, melt the butter and sauté the sliced mushrooms; add salt and pepper and stir for 5 minutes.
  Spread the sliced chicken and mushrooms over the quiche.
  Cut the bell pepper into small cubes, add it to the quiche and sprinkle with grated cheese.
  In a bowl, beat the eggs, cream, milk, salt, pepper and grated nutmeg.
  Pour the mixture over the quiche and bake in a preheated oven at 180°C for 30 minutes.
  SERVE HOT and enjoy!