Chicken Tikka Quiche

(8 servings) Printable Version

1 and 1/3 cup flour
1/8 teaspoon salt
1/2 cup cold butter cut in small pieces
2 to 3 Tablespoon ice cold water
50 ml cream (about 1.7 ounces or 3 1/2 Tablespoons)
4 eggs
150gm cooked chicken tikka (about 3/4 cup)
25 gm onion chopped (about 2 Tablespoons)
1 pinch cloves powder
1 pinch cinnamon
1 pinch pepper powder
1 pinch cardamon powder
1 pinch cumin powder
2 gm fresh coriander chopped (about 1/2 teaspoon)
1 cup shredded cheddar cheese
1 Tablespoon oil

Prepare crust for quiche: In a mixing bowl, mix together the flour and salt. Blend in the cold butter, add cold water little at a time until dough holds together and forms balls. Wrap in plastic wrap and refrigerate for about 20 minutes.

Roll out dough into a fit into a pie plate or quiche pan. Trim edges, prick dough with fork, line with foil and fill with dried beans or pie weight. Bake quiche crust for 10 minutes at 375 degrees.

In a small bowl, whisk together the eggs, cream and pepper.

Heat a pan to medium-high heat. Add oil and saute onion. Add shredded chicken tikka, coriander leaves and all the ground spices

Pour into the baked crust. Crumble shredded chicken mixer the over the top. Top with shredded cheddar cheese. Bake at 375 degrees for about 30 minutes or until egg is completely set.