Chicken Quiche by Chef Zarnak


Chicken Quiche


Ingredients for Pastry
Flour sieved 200 gm 
Unsalted butter 100 gm
Cold water 2 tbsp
Salt a pinch
Egg 1



Ingredients for Filling
Chicken breast fillets 2
Corn ½ cup
Eggs 3
Cream 8 ounce
Cheddar cheese, grated 4 tbsp
Oil 1 tbsp
Black pepper, crushed 1 tbsp
Garlic, crushed 2 cloves
Onion, chopped 1 small
Oregano 1 tsp

Method :

For the base, mix cold butter with flour and salt till mixture resembles breadcrumbs. Add in egg and cold water gradually and mix to form dough. Chill dough wrapped in cling for 1 hour atleast and then line pastry in a 9” quiche or flan tin with a loose bottom base. Chill again.
Bake blind, using a large sheet of greaseproof paper and some beans to weigh the pastry down, at 180 degrees C for 25 minutes, remove beans and paper and brush with a beaten egg, bake again for 5 more minutes. To make the filling, beat cream and eggs together. Heat oil, add onion, garlic and black pepper, then the chicken and sauté till done. Mix in corn and set aside. When the base is slightly cold, add the chicken and corn mixture and top with the cream and eggs beaten together and then sprinkle the cheese. Sprinkle some oregano and bake at 180 degrees C for 20-30 minutes or till set and cheese is golden. Serve warm sliced or cold with a salad.

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