Chicken And Basil Quiche Recipe
Chicken And Basil Quiche Recipe is a flavour packed open tart filled with chicken and basil topped with an egg custard and baked in a pie pastry tart shells. Serve it for breakfast or a an evening snack with a steaming cup of coffee.
Chicken And Basil Quiche Recipe is a comforting dish that you can try at your home when you are craving to eat . Quiche are originated from France where they are made from a pie pastry dough that is rolled on to a tart pan and blind baked. Once they are blind baked they are then filled with a savory filling , and topped with a savoury egg custard.
In this recipe we have paired chicken with fresh basil leaves that goes really well together. The quiche is great to have for a morning breakfast.
Here are a few more savoury tart recipes that you can also try
For the tart shell
- 300 grams All Purpose Flour (Maida)
- 200 grams Butter (unsalted) , cut into small cubes and chilled
- 100 grams Icing Sugar
- 1 Whole Egg
- 1 teaspoon Salt For Filling
- 1 Onion , chopped
- 4 cloves Garlic , chopped
- 300 grams Chicken breasts , cut into small pieces
- 1 cup Basil leaves
- 1 teaspoon Dried oregano
- 1 teaspoon Dried Thyme Leaves
- 1 teaspoon Red Chilli flakes
- Salt , to taste
- 2 Whole Egg
- 1 cup Milk
- Salt and Pepper , to sprinkle
How to make Chicken And Basil Quiche Recipe
To begin making the Chicken And Basil Quiche Recipe,
To begin making the Chilli Lemon Paneer Tart Recipe, it is best to make the dough for the tart the previous day and allow it to rest in the refrigerator overnight.
To make the tart shell, cut butter into small cubes and freeze them for about 2 hours or until solid.
In a large mixing bowl, combine the flour, icing sugar, salt and butter and rub with your fingers, until the butter is fully combined and resembles a sand like texture.
Add one whole egg into this sand like mixture and bring the dough together. The dough will be sticky.
Pack this dough in a cling wrap and allow it to rest in the refrigerator overnight.
Keep a 6 inch loose bottom pie tin ready.
Dust some flour on the counter and begin rolling the dough, you need to roll out a thick sheet of 1 cm thickness.
Carefully lift the sheet of dough and place it over the pie tin, press the dough against the base and the walls. Let the excess dough be there as is, place this pie tin in the freezer for 30 minutes.
Remove the pie tin from the freezer, cut off the excess from the edges.
Once the edges are cut off using the fork, dock (prick) the pastry so that it doesn't puff up when it is being baked.
Bake in a preheated oven at 180 degree celsius for 20-25 minutes.
Once you see a nice golden colour it indicates the shell is well baked. Remove from the oven and allow to cool.
Heat a sauce pan with oil on medium heat, add onion and garlic and saute for 3-4 minutes.
Now add the chicken and cook it until its tender. This will take a good 12-15 minutes.
Add basil leaves, dried oregano, thyme and red chilli flaxes and salt to taste.
Cook the mixture for at least 5 more minutes and keep it aside to cool.
Beat egg and milk in a bowl till it combines, sprinkle salt and pepper. Set aside.