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Chicken tikka quiche (Indian style quiche)

Indian style quiche made with a spiced shortcrust pastry filled , chicken tikka pieces and caramelised onions .
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Ingredients
  

For the shortcrust pastry

  • 140 grams or 1 cup + 2 tbsp all purpose flour
  • 1/2 tsp salt skip if using salted butter
  • 1/2 tsp chilli powder
  • 112 grams or 1/2 cup cold unsalted butter
  • 3-4 tbsp ice cold water

For the filling

  • 250 grams boneless chicken
  • 1/4 tsp chilli powder
  • 1/4 tsp garam masala powder
  • 1/4 tsp turmeric powder
  • pinch of pepper powder
  • 1 tsp ginger garlic paste
  • Juice of half a lime
  • 2 tbsp curd
  • Salt to taste
  • 1 large onion
  • 3 tablespoons grated Cheddar cheese

For the custard

  • 4 eggs
  • 240 ml or 1 cup cream
  • 240 ml or 1 cup milk
  • 1/2 tsp salt

Instructions
 

To make the pastry

  • Mix together the flour, salt and chilli powder .
  • Make a well in the centre of the mixture and add the cold butter diced into small pieces.
  • Rub the butter and flour between your hands until all the butter is incorporated into the flour.
  • The mixture should resemble coarse breadcrumbs and have no big pieces of butter visible.
  • Add the cold water , one tablespoon at a time and mix into the mixture until it comes together into a slightly wet and soft dough. You might not need all the water. No need to knead !
  • Shape into a disc, cling wrap and refrigerate for 30 minutes.
  • After chilling, on a floured surface roll out into a circle about 12 inches in diameter.
  • Grease a 9 inch round tart pan (preferably with removable bottom).
  • Place rolled out dough into the pan and press into bottom and sides well. You can use bits of broken or extra pastry to fill up empty or thinner spots.
  • Using a fork, poke holes into the bottom of the dough. This is to prevent the pastry from puffing up.
  • Chill for 15 minutes.
  • Preheat oven to 200 C or 400 F.
  • Place an aluminium foil sheet over bottom of dough and fill with rice or baking beans . The edges needn't be covered.
  • Bake at 200 C for 15 minutes (blind baking).

For the filling

  • Cut the chicken into bite sized pieces .
  • Marinate with salt, spices, curd , ginger garlic paste and lime juice. You can refrigerate this for few hours or rest for a minimum of 30 minutes.
  • Dice the onion.
  • In a pan, heat some oil.
  • Saute the chicken until cooked.
  • Remove the chicken from oil and saute the onion in same oil until golden brown.

To make the custard

  • whisk the eggs
  • Whisk in the cream, milk and salt.
  • You can strain this mixture.

To prepare the quiche

  • After blind baking for 15 minutes, remove the tart pan from oven.
  • Lower temperature to 160 C / 325 F.
  • Remove the aluminium foil and weights
  • Place tart pan over a baking sheet or bigger pan.
  • Spread the chicken over the bottom and then the onion.
  • Spread grated cheese all over.
  • Pour the custard and gently place in oven.
  • Bake for 40-45 minutes until the custard looks set .
  • Remove from oven and let cool a bit in shell. The puffed up filling will shrink a little.
  • Using a knife, trim off excess pastry from above the rim of tart pan.
  • Cool for few minutes and unmould carefully.

Notes

This can be stored refrigerated for 3 -4 days.
Reheat in microwave or oven .
You can make the pastry using food processor.
You can fill the custard into the pan while in oven to prevent spills.
Adjust spices and salt to your taste levels.
My cup is 240 ml