French Market Recipe 2024 08
Quiche blanche de volaille a l’arôme de truffe
Chicken quiche with white truffle aroma
Ingredients
- 1/2 jar of white truffle butter from the French Market shop
- 8 drops of white truffle oil
- 4 skinless chicken breasts
- 250ml cream
- 200ml milk
- 5 eggs
- 50g Butter
- 1 pack ready made short crust pastry
- Salt and pepper to taste
Directions:
- Preheat oven to 180C degrees
- Grease the quiche pan and line with short crust pastry , prick the pastry all over.
- Place in the fridge to harden a bit.
- Chop up the chicken breasts into small cubes.
- Melt the regular 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)
- Add 4 drops of white truffle oil and stir in
- Put a lid on the pan and simmer gently for about 10 minutes until tender.
- Remove from the pan and allow to cool.
- Layer the cold chicken pieces across the pastry base and leave in fridge.
- Break eggs into a large mixing bowl, add the cream, milk , 4 drops of white truffle oil and whisk together
- Add salt and pepper to taste, pour the egg mixture over the chicken pieces
- Put quiche in preheated oven.
- Cook for about 25 minutes until firm and golden, maybe a few minutes longer If the mixture still seems a bit soft.
- 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