Chicken Quiche

From the land of France and a cherished dish all over! Today we will remaster it and you will find out how to ace across it. It is very important to get the base crusty and flaky as its the

main body of the recipe.

*Portion size 4

Ingredients

Flour - 281g

Butter - 175g

Eggs - 72g

Salt - 9g

Quiche filling

Cream - 295g

Milk - 295g

Eggs - 120g

Method

• Add flour, salt and soft butter in a bowl and rub it in between your hands until you get a crumbly texture(sandy).

• Now are the eggs to the mixture and slowly work your hands around it until it all starts to come together and forms a dough. we will now be kneading the dough here as we are not looking at formation of Gluten in it, which is required when you are going to make a bread.

• Flatten out the dough and plastic wrap it and set it in the fridge to cool and harden.

• Once set, keep the dough in-between couple of butter papers and slowly roll it to a size which will be couple of inches bigger than your tart tray.

• Once rolled leave it to cool over 5 minutes and then place it over the mold and start by gently pressing the base and working towards the corners minding not to leave any air gap. Press the sides and trim the top of the dough by gliding the knife away from your body. Let it set in the Fridge before we start to bake the tart, as it will prevent the tart from shrinking.

• Pre-heat the oven to 160 degree, dock the tart with a fork and blind bake the tart.

• Take the tart out once its half baked.

• Make a custard mixture with the milk, cream and eggs.

• I have made a simple filling with onions chicken and basic seasoning(as its all i had due to the lockdown), add this mix into the tart and set to bake at 160 degrees for 45 minutes and until it has a golden finishing.

• Serve warm.

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