1. Prepare your shortcrust pastry and chill for 30 minutes.
2. In a frying pan, brown the chopped onion with the Goldina Plus.
3. Add the diced chicken. Then add the diced zucchini. Adjust the seasoning and cook for 10 minutes.
4. Line a baking tin with the pastry. Prick the bottom with a fork.
5. Add the filling and pour in the quiche mixture.
6. Sprinkle with grated cheese and bake in a preheated oven at 150°.

Shortcrust pastry:

• 250g flour
• 125g Goldina Plus
• 2 tablespoons oil
• pinch of salt
• 1 egg
• 1/2 teaspoon baking powder
• A little water

Stuffing:

• 1 onion
• 3 zucchinis
• 1 chicken breast
• 4 tablespoons oil
• Parsley
• Pepper
• Salt
• Curry
• Paprika
• 100 g fromage frais
• 2 eggs