Chicken Quiche Tartlets
Quiche is French flan pastry with a cheese, custard filling and is one of the best known tarts or pies. It is available in most cafes and restaurants which have a continental menu. Quiche is very versatile and can be served as a snack, a starter or even as the main part of the meal. This is an unusual recipe that I found on one of the flan tins my sister gifted me from Chicago and is the easiest method of making this crisp, absolutely delicious pastry. I have modified it slightly to match easily available ingredients. Ricotta cheese can be substituted with paneer.
Ingredients
Pastry
- 120 g flour
- 60 g butter or margarine
- 1 egg
Filling
- 80 g grated cheese
- 40 g grated paneer/ricotta cheese
- 80 ml cream
- 2 large eggs
- 1/3 cup diced, cooked chicken
- 1 tsp dried herbs
Seasoning
Servings: people
Instructions
- Melt the butter/margarine and cool to room temperature.
- Mix the flour with melted fat.
- Beat the egg lightly to mix the white & yolk. Add enough of the egg to bind the mixture of flour and fat. The left over egg can be added to the custard filling.
- Knead very briefly until smooth. Rest for 2 minutes.
- With floured hands and working on a lightly floured surface roll out the pastry to fit the loose bottom base of the pan with an inch or more to spare.
- Lift the pastry on to the oiled base of the pan and fit into the oiled ,outer fluted part of the pan.
- Gently press the pastry with your thumb and fingertips to cover the sides and base of the pan perfectly. Rest the pastry for at least 30 minutes.
- Sprinkle grated cheese and paneer /ricotta and dried herbs over the base.
- Arrange the cooked, seasoned diced chicken over the cheese and paneer /ricotta.
- Make a custard with the remaining 2 beaten eggs, cream and seasoning of salt and white pepper or mustard powder.
- Pour over the rest of the filling.
- Bake for 30 minutes or until the pastry and filling is cooked and firm.
Recipe Notes
This recipe is for 4” fluted loose bottom flan tins. You will get 4 or 5 tartlets depending on the height of each tartlet tin.