French Market Recipe 2024 08 Quiche blanche de volaille a l’arôme de truffe Chicken quiche with white truffle aroma

Published on: 25 February 2024

French Market Recipe 2024 08
Quiche blanche de volaille a l’arôme de truffe 
Chicken quiche with white truffle aroma
Ingredients

Directions:

  1. Preheat oven to 180C degrees
  2. Grease the quiche pan and line with short crust pastry , prick the pastry all over.
  3. Place in the fridge to harden a bit.
  4. Chop up the chicken breasts into small cubes.
  5. Melt the regular butter in a heavy based frying pan
  6. Add the chicken cubes and gently cook on both sides until the outside colour has changed to blonde (about 5 minutes)
  7. Add 4 drops of white truffle oil and stir in
  8. Put a lid on the pan and simmer gently for about 10 minutes until tender.
  9. Remove from the pan and allow to cool.
  10. Layer the cold chicken pieces across the pastry base and leave in fridge.
  11. Break eggs into a large mixing bowl, add the cream, milk , 4 drops of white truffle oil and whisk together
  12. Add salt and pepper to taste, pour the egg mixture over the chicken pieces
  13. Put quiche in preheated oven.
  14.  Cook for about 25 minutes until firm and golden, maybe a few minutes longer If the mixture still seems a bit soft.
  15. Remove from the oven, add small teaspoons of the white truffle butter over the top of the quiche.

Serve hot accompanied by a fresh green salad tossed in a vinaigrette of walnut oil and white wine vinegar. Pair with a glass of dense flavoured Pernand Vergelesses Chardonnay from Burgundy available from the French Market shop.

Bon Appétit  

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