Quiche with chicken, leek and tarragon
Ingredients
Pastry
- 200 gr flour
- 4 gr salt
- 100 gr cold butter
- 1 egg
- 1 tbspn cold water
Filling
- 200 gr chicken
- 1 red onion
- 1 clove of garlic
- 300 gr leek
- 1 tspn mustard
- 1 tbspn tarragon
Topping
- 3 eggs
- 300 ml cream
Instructions
- Mix the flour and salt. Dice the butter. Rub the butter in to the flour until the mixture resembles fine breadcrumbs. Add the eggs and just enough cold water to bring the dough together. Knead briefly until smooth bit do not overwork it. Wrap the dough in plastic wrap and place in the refrigerator for 20 to 30 minutes before rolling out.
- Roll out the pastry on a lightly floured surface to fit into the tart or pie pan. When the pastry is rolled to the desired size, lightly roll the pastry around your rolling pin. Unroll onto the top of your tart or pie pan. Pres gently the dough into the corners. Roll your rolling pin over the top of pan to get rid of excess pastry.
- Cover and refrigerate for 20 minutes to chill the butter and to rest the pastry.
- With a fork, prick the bottom of the dough. Preheat the oven to 180 °C and place rack in centre of oven. Line the unbaked pastry shell with parchment paper. Fill the quiche with uncooked rice or dried beans to weigh down during baking.
- Bake the quiche for about 10 to 15 minutes or until the crust is dry and lightly browned. Remove weights and cool crust in the tin on a wire rack.
- Dice the chicken and stir fry until cooked. Chop the onion and garlic and add to the pan. Cut the leek in semi-circles and sweat off until translucent. Stir in the mustard and tarragon with salt and pepper to taste.
- Add the cooked filling to the prebaked pastry cases. Mix the eggs with the cream and seasoning and pour in the pastry case. Bake the quiche in the oven at 180 °C for about 20 to 25 min or until the eggs have set.
Stuff to know
This quantity will feed 4 people and fill a pan with a 26 cm Ø.
It is easier to crumble the butter in the flour when it is cold.
Do not overwork the pastry or it will be tough.
Resting and refrigerating the dough makes rolling it out easier. It is less sticky.
Pricking the base with a fork before baking blind will prevent the dough from puffing up as it bakes.
Prebake the pastry case to keep it from becoming soggy. Use uncooked rice or beans to weigh the pastry down. You can't eat them anymore but they can be reused for this same purpose.
It is easier to crumble the butter in the flour when it is cold.
Do not overwork the pastry or it will be tough.
Resting and refrigerating the dough makes rolling it out easier. It is less sticky.
Pricking the base with a fork before baking blind will prevent the dough from puffing up as it bakes.
Prebake the pastry case to keep it from becoming soggy. Use uncooked rice or beans to weigh the pastry down. You can't eat them anymore but they can be reused for this same purpose.
