Chicken Tikka Quiche (8 servings) 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. Leftover Indian food for breakfast? You bet. This quiche has a lot of ingredients and takes some effort to prepare, but the results worth it. Mr Breakfast would like to thank vinpre1997 for this recipe. Recipe number 2707. Submitted 12/16/2009.