French Market Recipe 2025 07
Quiche au blanc de volaille et beurre au truffe
Chicken and truffle butter Quiche
Ingredients for 8 servings:
- 1 jar of 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:
- Grease the quiche pan and line with pastry. (use ready made and shape it to fit the pan)
- Place in the fridge to harden a bit.
- Chop up the chicken breasts into small cubes.
- 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).
- Add 4 drops of white truffle oil, 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 base of the cold pastry base and leave in fridge.
- Prior to cooking, preheat oven to 180 C degrees.
- Break the 5 eggs into a large mixing bowl, add the cream, milk and 4 drops of white truffle oil.
- Beat well with a whisk, add some salt and pepper to taste.
- Pour the egg mixture over the chicken pieces and put straight into the preheated oven.
- Cook for about 25 minutes until firm –add a few minutes longer If the mixture still seems a bit soft.
- Remove from the oven and add small teaspoons of the truffle butter over the top of the quiche (I used about ½ of the jar).
Serve hot accompanied by a fresh green salad tossed in a vinaigrette of walnut oil and light flavoured white wine vinegar. I recommend serving this delicate but fragrant quiche with a Burgundy Chardonnay Les Ursulines available from our shop or order online at www.frenchmarket.co.za.
Bon Appétit