Chicken Quiche Recipe/ Golden Onion Chicken Quiche| IFC #2

Thursday, October 03, 2013

Chicken Quiche Recipe/ Golden Onion Chicken Quiche| IFC #2

This month, International food challenge (IFC #2) is hosted by Shobana. For IFC 2, we are stepping into French Cuisine, one of the most challenging vast cuisines in the world. They are famous for their delicious pastries, but this time we dig into one of the multi-cuisine region which inherits partly German, partly French culture and so their recipes are influenced from both the countries, which is Alsace-Lorraine region. There were many recipes to try from this region, but Shobana has given us some prominent recipes from the Alsace- Lorriane region. And, from that I have tried this Traditional Quiche. It was so interesting to make, and we enjoyed it as our dinner.

Ingredients:

For Pie Crust/Pastry:

All purpose flour - 1 and 1/2 Cup

Frozen Cold Unsalted Butter - 100 grams

Ice Cold water - 2 tbsp or as required

Egg - 1

Sugar - 1/4 tsp

Salt - 1/2 tsp

Baking Powder - 1/4 tsp (Optional)

For the Filling:

Fresh Cream or Milk - 1 Cup

Eggs - 2

Shredded Cheese - 1 Cup (I used Parmesan cheese) Onion - 1 large

Garlic - 5 to 6 Cloves

Butter/ Olive Oil - 1 tbsp

Pepper Powder - 1/4 tsp

Salt - as required

For the Chicken Filling:(To Marinate the Chicken)

Boneless chicken - 250 grams

Red Chilli powder - 1 tsp

Turmeric Powder - 1/2 tsp

Pepper Powder - 1/2 tsp

Ginger Garlic paste - 1/2 tsp

Lemon - 1/2

Salt - as required

Oil - to deep fry

Method:

1. In a mixing bowl add the flour, salt, sugar and mix well. Then add the sliced cubes of butter. Pulse the butter with the flour in a food processor until the mixture resembles coarse bread crumbs. (Also, you can rub the butter into the flour using your fingers or dough cutter). Now add an egg and mix well to form a smooth dough. If required you can add ice cold water while kneading.

2. Roll out the dough into a flat disc depending on the size of the pie/tart tin to be used.

3. Then lay flattened dough on the buttered pie/tart tin. Trim the excess edge. Meanwhile marinate the chicken with items under 'To Marinate' and allow it to rest for 30 mins.

4. In a pan add a tbsp of butter and saute the chopped Onions and garlic until it turns golden brown. Keep this aside.

5. In a mixing bowl, beat the eggs until it is fluffy. Along with this add the cream or milk and beat well.

6. Add the required amount of salt and pepper to this mixture and stir well. Then finally add half of the grated cheese and mix well. Fry the marinated chicken until it is cooked and golden brown.

7. Now take the refrigerated pie crust. In the bottom, spread the chicken and half of the onions evenly.

8. Above that pour the egg, cream, cheese mixture. On top of that sprinkle the remaining cheese and onion. Bake it in the preheated Oven @200 degree Celsius for about 50 - 55 mins or until the top turns firm and golden brown.

Cool the Quiche for about 10 mins, before you cut it into wedges. Serve it warm.

Points to remember:

The baking time depends on the size of the tart tin and Oven used. I have used a large tin and given the temperature accordingly.
Marinating the chicken can be done with any masala or spices of your preference. Instead of frying the chicken, you can cook the chicken with salt, pepper and shred it for the filling.