Coronation Chicken Quiche
Try out this special quiche recipe with chicken! It gets its delicious taste from the curry spiced crust and the extra apricot chutney filling. You can serve it with some fresh salad.
Poultry
Main courses
Ingredients
Coronation Chicken Quiche
−
+
€0.0
Advance Preparation:
Chicken breast, skinless
/g
400.0 g
0%
Celery sliced
/g
60.0 g
0%
Flat leaf Parsley
/g
7.0 g
0%
Korma spiced pastry base:
Knorr Professional Patak's Korma Paste 1.1kg
/g
56.0 g
0%
9
May Contain Peanuts
May contain nuts and their derivatives
Plain flour
/g
280.0 g
0%
Flora Buttery 2kg
/g
120.0 g
0%
Egg yolk
/g
50.0 g
0%
Spiced apricot chutney puree:
Dried apricots chopped small
/g
100.0 g
0%
Caster sugar
/g
75.0 g
0%
Vinegar, white wine
/ml
75.0 ml
0%
Knorr Patak's Butter Chicken Paste 1.1kg
/g
10.0 g
0%
Knorr Professional Ginger Puree 750g
/g
8.0 g
0%
Water cold
/ml
100.0 ml
0%
Quiche Mix:
Egg
/g
200.0 g
0%
Double cream
/ml
300.0 ml
0%
Semi skimmed milk
/ml
100.0 ml
0%
/
Advance Preparation:
-
Chicken breast, skinless 400.0 g
-
Celery sliced 60.0 g
-
Flat leaf Parsley 7.0 g
Korma spiced pastry base:
-
Plain flour 280.0 g
-
Flora Buttery 2kg 120.0 g
-
Egg yolk 50.0 g
Spiced apricot chutney puree:
-
Dried apricots chopped small 100.0 g
-
Caster sugar 75.0 g
-
Vinegar, white wine 75.0 ml
-
Water cold 100.0 ml
Quiche Mix:
-
Egg 200.0 g
-
Double cream 300.0 ml
-
Semi skimmed milk 100.0 ml
Preparation
-
Advance Preparation:
- Lightly oil the chicken breast and grill.
- Blast chill once cooked.
- Then cut into slices.
- Dice the celery into 0.5cm cubes.
- Finely slice the flat leaf parsley leaves.
-
Korma spiced pastry base:
- Rub together the flour, FLORA Buttery, KNORR Patak's Korma Paste until it resembles a fine bread crumb mixture.
- Add in the egg yolks and form into a pastry.
- Allow to rest in the fridge for at least an hour before use.
- Roll out the pastry and line individual quiche moulds.
- Let the pastry rest in the fridge for 20 min. prior to cooking.
- Line the cases with greaseproof paper and then add baking beans.
- Cook at 180°C until the pastry is golden brown on the outside (approx. 20 min.).
- Remove the greaseproof paper and the baking beans and cook for a further 5 min. to ensure the base is full cooked.
-
Spiced apricot chutney puree:
- Chop the dried apricots.
- Place in a pan the white wine vinegar and sugar and bring to the boil.
- Allow the mixture to reduce to a syrup consistency.
- Add in the KNORR Patak's Butter Chicken Paste and KNORR Professional Ginger Puree and allow to boil for 1 minute.
- Add in the chopped apricots and mix through thoroughly.
- Mix in the water and blend to a paste.
- Place the mix in a piping bag ready to build the quiches later.
-
Quiche Mix:
- Whisk together the milk, double cream, eggs and egg yolks.
-
Filling The Quiche:
- In each of the pastry cases pipe in 20g of the spiced apricot puree and spread over the base of the pastrycase.
- Add the sliced chicken evenly between the cases.
- Add the diced celery and chopped flat leaf parsley evenly between the cases.
- Pour in the quiche mix to the top of the case and bake at 140°C until the custard is set.
