Chicken Quiche Recipe

Chicken Quiche is a comfort food, and this winter season is the perfect time to make it and that you can try at your home when you are craving something to eat. Quiche are originated from France where they are made from a pie pastry dough that is rolled on to a tart pan and blind baked. Once they are blind baked, they are then filled with a savory filling, and topped with a savory egg custard. The chicken quiche is great to have for breakfast. Serve the Chicken Quiche along with a baked salad and a hot drink of your choice on the side to enjoy it as a complete meal.

Ingredients:

For the tart:
flour (Maida)                            2 cups
Butter (unsalted)                       cut into small cubes and chilled
Icing Sugar                               100 grams
Egg                                            1
Salt                                            as per your taste

For Filling
Onion                                      1 medium chopped
Garlic                                      4 to 5 cloves chopped
Boneless Chicken                    1 kg cut into small pieces
Dried Oregano                        as per taste
Dried Thyme Leaves
Red Chilli flakes                      as per your taste
Salt                                          to taste
Eggs                                         2
Milk                                         2 cups
Black Pepper                           to sprinkle

Instructions:
For tart:

·         To begin making tart it is best to make the dough for the tart one day before and allow it to rest in the refrigerator overnight.

·         To make the tart, cut butter into small cubes and freeze them for about 2 hours or until solid you can also use oil it is up to you.

·         In a large mixing bowl, combine the flour, icing sugar, salt and butter or oil and rub with your hands, until the butter is fully combined and resembles a sand like texture.

·         Add one egg into this mixture and mix the dough together. The dough will be sticky.

·         Now Pack this dough in a cling wrap and allow it to rest in the refrigerator overnight for best results (we prefer to leave it overnight)

·         Take a 6-inch tart baking tray or whatever is available at your home. Now dust all-purpose flour on the working station and start rolling the dough.

·         Now place it over the pie tin, press the dough against the base and the walls. Let the excess dough hanging on the side of the baking tin and freeze it for 30 minutes.

·         Then remove the pie tin from the freezer, cut off the excess from the edges. Once the edges are cut off using the fork, prick the pastry so that it does not puff up when it is being baked.

·         Bake in a preheated oven at 180 degree Celsius for 20-25 minutes (set according to oven)

·         When the crust turns golden it indicates the crust is baked to perfection.

Preparation of chicken filling:

·         Heat a non- stick saucepan and pour some oil in it on medium heat, add onion, garlic, and sauté for 4 to 5 minutes.

·         Now add the chicken and cook it. It will take roughly 15 to 20 minutes of stirring to cook it evenly. Add oregano, thyme and red chilli flakes and salt as per your taste.

·         Then cook the mixture for at least 5 to 10 more minutes and keep it aside to cool.

Preparation of savoury custard:

·         Beat an egg and milk in a bowl until you get a uniform mixture, sprinkle salt and pepper and set aside. 

·         Place the prepared filling in the cooled tart, pour the savoury custard over it, cover it with a sheet of aluminium foil and bake again for 20 minutes at 160 degree Celsius (it depends on your oven)

·         Now Serve the Chicken Quiche with a freshly baked salad and Drink of your choice to enjoy it as a complete meal.