This recipe will make a 10″ quiche.
For the pie shell:-
- All purpose flour – 1.75 cup
- Salt – 3/4 tsp. (placed in the fridge for sometime)
- Unsalted butter – 90 grams (chilled); cut into small cubes
- Ice water – 3 to 4 tbsps.
For the filling:-
- Olive oil – 1 tbsp.
- Butter – 1 tbsp.
- Garlic – 2 big cloves, minced
- Onion – 1 cup; finely chopped
- Chicken – 200 grams (boiled with salt & pepper powder & shredded)
- Green peas – 1/3 cup (boiled with salt)
- Dried thyme – 1/4 tsp.
- Salt & pepper powder as per taste
- Parmesan cheese – 1/3 cup; grated
- Gouda cheese – 1 cup; grated
For the custard:-
- Eggs – 4 numbers
- Plain flour – 1 tbsp.
- Heavy whipping cream – 3/4 cup
- Sour cream – 1/2 cup
- Salt and pepper powder – 4 pinches each
For the topping:-
Parmesan cheese – 2 tbsps.; grated
- To make the pie shell, combine the flour, salt & the butter cubes in the bowl of your food processor and process. The mixture should resemble coarse bread crumbs. Add ice water little by little till the whole thing comes together in the form of a dough. Cover the dough with a plastic wrap & refrigerate for 30 minutes.
- Preheat the oven to 190C.
- Roll out the dough into a thin circle & transfer it to a 10″ tart tin, fold overhang under and crimp edges. Prick the base and sides with a fork & bake in the preheated oven at 190C for 22 minutes till golden brown in colour (or do blind baking). Let the pie shell cool completely to room temperature. Meanwhile prepare the filling for the Quiche.
- In a skillet, add butter & oil. Stir in the garlic & onions. Cook till the onions turn pink. Add the shredded chicken, thyme, boiled peas, salt & pepper powder & mix. Remove from heat.
- Spread the pea and chicken mixture over the cooled pie shell. Sprinkle parmesan cheese and gouda cheese on top.
- Whisk together all the ingredients for the custard and pour over the grated cheese.
- Sprinkle 2 tbsps. of parmesan cheese on top.
- Bake at 190C for 35 minutes or till the top turns golden brown in colour.
- Let cool for 10 minutes. Cut into wedges and serve.
Source:- Vanitha Magazine