Suzanne’s Recipe 7 – 2014 Quiche blanc de volaille au beurre de truffe blanc

 

 This week I needed to make a main course for a casual supper outdoors on the patio. I always enjoy making quiches as the flavours can be varied and this goes well with a green salad. Everything can be prepared in advance and the quiche popped in the oven just beforehand. I love the aroma of truffles and have been wanting to make a recipe with some of the white truffle products that I have in the shop.  I think the key to success is not to add too much or it becomes too pungent. For my quiche I decided to combine some white truffle oil, white truffle butter and chicken breast meat. The combination worked beautifully and the quiche had a delicate waft of truffles as I served it.

Ingredients for 8 guests:

  • 1 jar of white truffle butter from the French Market shop
  • 8 drops of white truffle oil   “       “             “       “
  • 4 chicken breasts
  • 250ml cream
  • 200ml milk
  • 5 eggs
  • 50g Butter
  • Ready made pastry
  • Salt and pepper to taste

Directions:

  1. Grease the quiche pan and line with pastry. I use ready made and just shape it to fit the pan.
  2. Place in the fridge to firm up a bit.
  3. Chop up the chicken breasts into small cubes.
  4. Melt the ordinary butter in a heavy based frying pan, add the chicken cubes and gently cook on both sides until the outside colour has changed to blonde (about 5 minutes).
  5. Add 4 drops of white truffle oil and put a lid on the pan and simmer gently for about 10 minutes until tender
  6. Remove from the pan and allow to cool.
  7. Layer the cold chicken pieces across the base of the cold pastry base and leave in fridge.
  8. Prior to cooking preheat oven to 180 C degrees.
  9. Break the 5 eggs into a large mixing bowl
  10. Aadd the cream, milk and 4 drops of white truffle oil.
  11. Beat well with a whisk
  12. Add some salt and pepper to taste.
  13. Pour the egg mixture over the chicken pieces and put straight into the preheated oven.
  14. Cook for about 25 minutes until firm – maybe a few minutes longer If the mixture still seems a bit soft.
  15. Remove from the oven and add small teaspoons of the white truflle butter over the top of the quiche. (I used about ½ of the jar).
  16. Serve hot accompanied by a fresh green salad tossed in a vinaigrette of walnut oil and light flavoured vinegar such as white wine vinegar.

I recommend serving this delicate but fragrant quiche with a buttery chardonnay.

Bon Appétit!

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