Roasted Chicken and Peach Quiche
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Brunch
Cuisine: Fusion
Serves: 6-8
Ingredients
  • For Short crust:
  • 250 gms(2 cups) all Purpose Flour
  • 150 gms(2/3 cups) unsalted butter, chilled and cut into ½ inch cubes
  • 2-3 table spoon ice cold water
  • ½ teaspoon salt
  • For marination:
  • 250 gms(0.55lb) boneless chicken, cut in small thin strips
  • 1 teaspoon garlic powder
  • ½ teaspoon chili flakes
  • 1 teaspoon oregano, dried
  • 1 teaspoon lemon juice
  • ½ teaspoon white pepper powder
  • ¼ cup peach pulp, (I used fresh ones)
  • ⅓ cup sliced peaches
  • 1 table spoon oil
  • Salt as per taste
  • For Quiche:
  • ¼ cup cream
  • ¼ cup cheddar cheese
  • ¼ cup mascarpone cheese
  • ½ teaspoon chili flakes
  • 3-4 basil leaves, Fresh and roughly torn into bite size
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper powder
  • 1 teaspoon oregano, dried
  • 1 teaspoon chives, fresh or dried
  • 3 large eggs
  • ½ cup peaches, cut in small cubes
Instructions
  1. For Marination:
  2. Combine all the ingredients in a bowl mentioned in the “For Marination” section of Ingredients.
  3. Cover and refrigerate for 45mins.
  4. Preheat the oven at 200C (about 390F).
  5. Line the baking tray with a parchment or aluminum foil.
  6. Spread the marinated chicken and peaches evenly.
  7. Roast for 20 minutes or till chicken is done and peaches are brown.
  8. For Tart shells:
  9. Rub the cold butter with the flour and salt till it resembles coarse crumbs (some may also be pea size crumbs)
  10. Add ice cold water. Using your fingers, mix very gently to bring the flour and butter mixture together to form a dough (do not work too much on the dough).
  11. Wrap the dough in a cling film and refrigerate it for 30 mins.
  12. Take out the dough, place it between two parchment papers and roll it gently to form a circle of 14 inch diameter.
  13. Grease the tart pan.
  14. Very gently place the rolled crust in the tart pan (9 inch) uniformly and cut out the extra portion
  15. Pre-heat oven at 170C(about 340F) degrees.
  16. Now fill the tart generously with pie weight, kidney beans or raw rice.
  17. Bake the tart crust for 20 to 25 minutes
  18. Once done, allow it to cool for few minutes and very carefully remove the pie weight.
  19. For Quiche:
  20. Preheat the oven at 170C(about 340F).
  21. In a bowl, combine all the ingredients mentioned in the “For Quiche” section except cubed peaches.
  22. Add roasted chicken peach mixture to the bowl and mix very well.
  23. Pour this mixture over the baked tart crust.
  24. Top it with cubes peaches and bake for 35 to 40 mins or check with a toothpick or skewer and it should come out clean.
  25. The delicious roasted chicken and peach quiche is ready to be served. Enjoy it warm and crisp.
Recipe by WithASpin at https://withaspin.com/2014/07/22/roasted-chicken-and-peach-quiche-from-cubes-n-juliennes/