Chicken Tikka Quiche | Sanjeev Kapoor Khazana

Freshly baked tarts topped with chicken tikka pieces and creamy custard and grated cheese, baked till perfection.

CHICKEN TIKKA QUICHE

Ingredients

1 cup readymade chicken tikka
100 grams processed cheese
Short crust dough
2 cups refined flour + for dusting
1½ cups butter, cut into cubes
1 egg yolk
Custard
2 eggs
2 tablespoons fresh cream
¼ cup milk
Salt to taste
Crushed black peppercorns to taste

Method

1. Preheat oven at 180º C.
2. To prepare short crust dough, combine flour and butter on the worktop and mix with hands till it reflects breadcrumbs. Add 1 egg yolk and knead into a stiff dough. Cover with cling film and refrigerate for 30 minutes.
3. To prepare custard, combine 2 eggs and 2 tablespoons fresh cream in a bowl and whisk. Add ¼ cup milk and whisk. Add salt and crushed peppercorns and whisk well.
4. Chop chicken tikka into medium pieces.
5. Dust the worktop with some flour, place the short crust dough and roll out to make a ½ cm thick sheet. Cut the sheet into roundels using a medium size cookie cutter.
6. Line individual aluminium tart moulds with the prepared dough roundels. Place butter paper on prepared tart moulds and fill it with baking beans.
7. Put the prepared tart moulds on a baking tray. Place the baking tray in preheated oven and blind bake for 20 minutes.
8. Take out the baked tarts and fill them with the chopped chicken tikka. Top with the prepared custard, grate cheese on top and bake for 20 minutes.
9. Garnish with coriander sprigs and serve hot.

Preparation Time: 50-60 minutes
Cooking Time: 40-45 minutes

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