Another tasty quiche – A full meal all by itself
Coconut Curry Quiche with Chicken Breasts
As I was translating the recipe for the onion and red wine tart we noticed this recipe in the same book (Alfons Schubeck and Annik Wecker “Raffinierte Tartes – süß und pikant”). It is especially interesting as it can be served as a full meal. It takes somewhat more time than some of the tarts and quiches we make, but is certainly worth it.
A note about curry powders. There are considerable difference in the mixtures of spices sold as curry powder. If you find one you really like make sure to have a supply. The final taste of a dish like this quiche will depend upon the curry powder you chose. Some are very intensive and may be spicy hot, so it is good to know what you are using. It is also usually worth spending a bit more money on a good quality mixture.
Recipe – Coconut Curry Quiche with Chicken Breasts
Quiche pan 28 cm (11″)
can also be made in a smaller (9″) pan
For the pastry
1 Tbl sugar
¼ tl salt
½ tl chili finely ground
300 g (10 oz) puff pastry
1 egg white (retain yolk)
For the filling
1 red bell pepper
250 g (8 oz) broccoli
3 scallions or spring onions
2 chicken breasts (about 250 g or 8 oz)
salt and pepper
200 g (6 oz) cream
100 g (3 oz) unsweetened coconut milk
2 eggs (m
1 egg yolk (from egg for white, above)
2 tsp curry powder
Coat the pan with melted butter or non-stick spray.
Preheat the oven to 220°C (430 °F). Mix the sugar, salt and chili in a small bowl and use in place of flour to roll out the pastry. Line the pan with the pastry, prick the whole bottom surface and place in the refrigerator for at least 30 minutes.
Cover the inside of the pastry with parchment, fill with baking beans or weights and bake blind for 10 min. Remove paper and weights and bake for 5 – 10 minutes further. Brush on egg white and bake for 1 – 2 minutes longer. Remove from oven and reduce oven temperature to 200 °C (400 °F). (Note: You can just use the pastry after refrigeration and without baking blind, however it will not be crisp and may become soggy.)
Blacken the skin of the bell pepper by placing it over the gas flame or under the grill. When blackened thoroughly place in a bowl and cover tightly with cling wrap for 10 minutes or longer. Wipe off burnt skin with paper towel, remove seeds and veins and cut into thin strips. (Do not wash! If small bits of blackened skin remain they will not hurt and will just add a bit of roast flavor).
Break or cut the broccoli into small pieces, removing any tough skin and peeling and slicing the stalk if used. Boil in salted water or steam until al dente, quench with cold water and drain in colander. Slice the scallions or spring onions into rings, rinse, dry and cut the chicken breasts into bite-sized pieces.
Gently mix the chicken breast pieces, bell pepper, broccoli and onion in a bowl, add salt and pepper and spread in the pastry shell.
Lightly beat the eggs and egg yolk, mix in the coconut milk and cream, salt and curry powder. Pour the mixture over the filling in the shell and place on the lowest rack in the preheated (200 °C – 400 °F) oven for 50 – 60 min. Cover lightly with aluminum foil for the last half of the baking time to keep the edge from turning too dark. Allow to cool on a rack for 15 min before removing from the pan.