Chicken, Curry and Goat Cheese Quiche

Ingredients

• 700 g Chicken fillets (cut into dice about 2 cm)
• 1 unité Onion (thinly sliced)
• 3 c. à soupe Olive oil
• 2 c. à café Curry powder
• 20 cl Fresh cream (at room temperature)
• 10 cl Whole milk
• 3 unité Eggs (beaten)
• 1 rouleau Shortcrust pastry (ready-made, 25 cm diameter)
• 180 g Goat cheese log (sliced into rounds about 0.5 cm thick)
• 1 pincée Salt
• 1 pincée Freshly ground pepper

Instructions

1. Cut the chicken and onion

   Cut the chicken fillets into 2 cm thick strips, then into regular dice. Thinly slice the onion.

   Time: PT10M

2. Sauté the onion

   In the sauté pan, heat 3 c. à soupe of olive oil. Add the onion, lightly salt and cook for 2 minutes until it becomes translucent.

   Time: PT2M

   Temperature: medium

3. Cook the chicken

   Add the chicken dice to the pan and sauté for 2 minutes until they lose their pink color.

   Time: PT2M

   Temperature: medium

4. Add the curry

   Sprinkle 2 c. à café of curry powder, mix well and continue cooking for 8 minutes, stirring regularly.

   Time: PT8M

   Temperature: medium

5. Let the filling cool

   Remove the pan from the heat and let the chicken‑curry mixture cool for 5 minutes.

   Time: PT5M

6. Prepare the quiche custard

   In a bowl, crack 3 eggs, add 10 cl of milk and 20 cl of fresh cream. Salt, pepper and whisk until smooth.

   Time: PT5M

7. Preheat the oven

   Preheat the oven to 200 °C for 5 minutes.

   Time: PT5M

   Temperature: 200°C

8. Line the tin with the pastry

   Unroll the shortcrust pastry, place it in the 25 cm tin, gently press the edges and prick the base with a fork.

   Time: PT5M

9. Arrange the chicken on the crust

   Evenly spread the cooled chicken‑curry mixture over the pastry base.

   Time: PT2M

10. Pour the custard

    Gently pour the egg custard over the chicken, ensuring the whole surface is covered.

    Time: PT2M

11. Arrange the goat cheese rounds

    Arrange the goat cheese rounds in a rosette or as you like on top of the custard.

    Time: PT2M

12. Bake

    Place the quiche in the oven and bake for 40 minutes at 200 °C until the top is nicely golden.

    Time: PT40M

    Temperature: 200°C

13. Rest before serving

    Remove the quiche from the oven and let it rest for 10 minutes before slicing.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

25 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken fillets: turkey
• Instead of Onion: shallot
• Instead of Olive oil: sunflower oil
• Instead of Curry powder: garam masala
• Instead of Fresh cream: thick cream
• Instead of Whole milk: semi-skimmed milk
• Instead of Eggs: organic chicken eggs
• Instead of Shortcrust pastry: puff pastry
• Instead of Goat cheese log: sheep cheese

Equipment Needed

• Chef's knife
• Cutting board
• Sauté pan (heavy-bottomed skillet)
• Wooden spoon
• Mixing bowl
• Whisk
• 25 cm tart pan
• Oven
• Fork (for pricking the pastry)
• Measuring spoons (tablespoon, teaspoon)

Critical Steps — Do Not Skip

• Cut the chicken into uniformly sized dice
• Cook the chicken until fully done
• Incorporate the curry without burning it
• Prick the pastry before baking
• Final bake until perfect golden color

Chef Tips from the Video

• Use mild curry for a subtle flavor, or hot curry if you like spice.
• Add a small handful of freshly chopped coriander just before serving for extra freshness.
• For an even crispier crust, brush the pastry base with beaten egg before pricking.

Troubleshooting

Storage

Refrigerator: Store the quiche in an airtight container for 2 to 3 days in the refrigerator.

Freezer: Wrapped in cling film then aluminum foil, it keeps for 2 months. Thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the chicken‑curry filling a day ahead and keep it refrigerated.
• The egg custard can be prepared in advance and kept chilled for 24 hours.
• The quiche reheats very well in the oven at 180 °C for 10‑15 minutes.