Chicken And Basil Quiche Recipe
A high protein French recipe with all purpose flour (maida), butter (unsalted) - cut into small cubes and chilled, icing sugar. Ready in 45 min, serves 4.
Curated byLucas Dubois🇫🇷
Instructions
24 steps- 1
To begin making the Chicken And Basil Quiche Recipe,For the tart shellTo begin making the Chilli Lemon Paneer Tart Recipe, it is best to make the dough for the tart the previous day and allow it to rest in the refrigerator overnight
chicken breasts - cut into small pieces(300 grams)basil leaves(1 cup)red chilli flakes(1 teaspoon) - 2
To make the tart shell, cut butter into small cubes and freeze them for about 2 hours or until solid
butter (unsalted) - cut into small cubes and chilled(200 grams)chicken breasts - cut into small pieces(300 grams) - 3
In a large mixing bowl, combine the flour, icing sugar, salt and butter and rub with your fingers, until the butter is fully combined and resembles a sand like texture
all purpose flour (maida)(300 grams)butter (unsalted) - cut into small cubes and chilled(200 grams)icing sugar(100 grams)salt(1 teaspoon)salt - to tastesalt and pepper - to sprinkle - 4
Add one whole egg into this sand like mixture and bring the dough together
butter (unsalted) - cut into small cubes and chilled(200 grams)whole egg(1)chicken breasts - cut into small pieces(300 grams)whole egg(2) - 5
The dough will be sticky
- 6
Pack this dough in a cling wrap and allow it to rest in the refrigerator overnight
- 7
Keep a 6 inch loose bottom pie tin ready
- 8
Dust some flour on the counter and begin rolling the dough, you need to roll out a thick sheet of 1 cm thickness
all purpose flour (maida)(300 grams) - 9
Carefully lift the sheet of dough and place it over the pie tin, press the dough against the base and the walls
- 10
Let the excess dough be there as is, place this pie tin in the freezer for 30 minutes
- 11
Remove the pie tin from the freezer, cut off the excess from the edges
- 12
Once the edges are cut off using the fork, dock (prick) the pastry so that it doesn't puff up when it is being baked
- 13
Bake in a preheated oven at 180 degree celsius for 20-25 minutes
- 14
Once you see a nice golden colour it indicates the shell is well baked
- 15
Remove from the oven and allow to cool
- 16
For the chicken filling Heat a sauce pan with oil on medium heat, add onion and garlic and saute for 3-4 minutes
onion - chopped(1)cloves garlic - chopped(4)chicken breasts - cut into small pieces(300 grams) - 17
Now add the chicken and cook it until its tender
chicken breasts - cut into small pieces(300 grams) - 18
This will take a good 12-15 minutes
- 19
Add basil leaves, dried oregano, thyme and red chilli flaxes and salt to taste
salt(1 teaspoon)basil leaves(1 cup)dried oregano(1 teaspoon)dried thyme leaves(1 teaspoon)red chilli flakes(1 teaspoon)salt - to tastesalt and pepper - to sprinkle - 20
Cook the mixture for at least 5 more minutes and keep it aside to cool
- 21
For the savoury custard Beat egg and milk in a bowl till it combines, sprinkle salt and pepper
salt(1 teaspoon)salt - to tastemilk(1 cup)salt and pepper - to sprinkle - 22
Set aside
- 23
To make the quiche Place the filling in the cooled tart, pour the custard over it, cover it with aluminium foil and bake again, for 20 minutes at 160 degree celsius
- 24
Serve the Chicken And Basil Quiche along with a freshly tossed salad and a Mango Melange Drink by the side to enjoy it as a complete meal
chicken breasts - cut into small pieces(300 grams)basil leaves(1 cup)
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Chicken And Basil Quiche Recipe
A high protein French recipe with all purpose flour (maida), butter (unsalted) - cut into small cubes and chilled, icing sugar. Ready in 45 min, serves 4.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
24 steps- 1
To begin making the Chicken And Basil Quiche Recipe,For the tart shellTo begin making the Chilli Lemon Paneer Tart Recipe, it is best to make the dough for the tart the previous day and allow it to rest in the refrigerator overnight
chicken breasts - cut into small pieces(300 grams)basil leaves(1 cup)red chilli flakes(1 teaspoon) - 2
To make the tart shell, cut butter into small cubes and freeze them for about 2 hours or until solid
butter (unsalted) - cut into small cubes and chilled(200 grams)chicken breasts - cut into small pieces(300 grams) - 3
In a large mixing bowl, combine the flour, icing sugar, salt and butter and rub with your fingers, until the butter is fully combined and resembles a sand like texture
all purpose flour (maida)(300 grams)butter (unsalted) - cut into small cubes and chilled(200 grams)icing sugar(100 grams)salt(1 teaspoon)salt - to tastesalt and pepper - to sprinkle - 4
Add one whole egg into this sand like mixture and bring the dough together
butter (unsalted) - cut into small cubes and chilled(200 grams)whole egg(1)chicken breasts - cut into small pieces(300 grams)whole egg(2) - 5
The dough will be sticky
- 6
Pack this dough in a cling wrap and allow it to rest in the refrigerator overnight
- 7
Keep a 6 inch loose bottom pie tin ready
- 8
Dust some flour on the counter and begin rolling the dough, you need to roll out a thick sheet of 1 cm thickness
all purpose flour (maida)(300 grams) - 9
Carefully lift the sheet of dough and place it over the pie tin, press the dough against the base and the walls
- 10
Let the excess dough be there as is, place this pie tin in the freezer for 30 minutes
- 11
Remove the pie tin from the freezer, cut off the excess from the edges
- 12
Once the edges are cut off using the fork, dock (prick) the pastry so that it doesn't puff up when it is being baked
- 13
Bake in a preheated oven at 180 degree celsius for 20-25 minutes
- 14
Once you see a nice golden colour it indicates the shell is well baked
- 15
Remove from the oven and allow to cool
- 16
For the chicken filling Heat a sauce pan with oil on medium heat, add onion and garlic and saute for 3-4 minutes
onion - chopped(1)cloves garlic - chopped(4)chicken breasts - cut into small pieces(300 grams) - 17
Now add the chicken and cook it until its tender
chicken breasts - cut into small pieces(300 grams) - 18
This will take a good 12-15 minutes
- 19
Add basil leaves, dried oregano, thyme and red chilli flaxes and salt to taste
salt(1 teaspoon)basil leaves(1 cup)dried oregano(1 teaspoon)dried thyme leaves(1 teaspoon)red chilli flakes(1 teaspoon)salt - to tastesalt and pepper - to sprinkle - 20
Cook the mixture for at least 5 more minutes and keep it aside to cool
- 21
For the savoury custard Beat egg and milk in a bowl till it combines, sprinkle salt and pepper
salt(1 teaspoon)salt - to tastemilk(1 cup)salt and pepper - to sprinkle - 22
Set aside
- 23
To make the quiche Place the filling in the cooled tart, pour the custard over it, cover it with aluminium foil and bake again, for 20 minutes at 160 degree celsius
- 24
Serve the Chicken And Basil Quiche along with a freshly tossed salad and a Mango Melange Drink by the side to enjoy it as a complete meal
chicken breasts - cut into small pieces(300 grams)basil leaves(1 cup)
Rate this recipe
