Eggless quiche and chicken tikka

3H5A8963

 

 

An open tart which is a take on the ever-drooled-upon heavenly chicken tikka with an eggless tart and custard. Indeed, this is prepared with a twist.  A quiche  is technically prepared with an egg and cream custard, however an alternative custard has been prepared without eggs. Bon appétit!

Ingredients:

  1. AP Flour: 125 gm
  2. Salt: a pinch
  3. Butter: 55 gm
  4. Cold water: 30-45 ml
  5. Vinegar: ½ tsp

Custard:

  1. Milk: 100 ml.
  2. Paneer: 50 gm.

Filling:

  1. Chicken tikka.

Chicken Tikka

Chicken boneless                   200 gm

Marinade       

Yoghurt                                   2 tbsp

Garam masala                        ½ tsp

Ginger garlic paste                 1 tsp

Kashmir red chilli                   1 ½ tsp

Salt                                          as required

Lemon juice                            1 tsp

Oil                                           1 tbsp

Gram flour                              ½ tsp

Salt                                          as Required

 

Method:

  1. Combine the flour and butter using a rub-in method. Add the remaining ingredients and quickly assemble into a dough and rest for 30 minutes.
  2. Blend the milk and paneer to a smooth blend and keep aside.
  3. Roll out the pastry in between cling films to a 2 mm thick sheet (large enough to completely cover the bottom of a 9 inch tart tin).
  4. Shape the mould evenly and cut out from the edges.
  5. Dock with a form to prevent the sheet from puffing up and chill for about 15 minutes.
  6. Blind bake in a pre-heated oven at 170°C for 15 minutes.

 

For the chicken tikka:

  1. Mix all the marinade ingredients well.
  2. Add the chicken and marinate for about 2 hours.
  3. Grill at 260 C for 5-7 min and baste as required.

 

  1. Remove the pastry from the oven and rest for a while and add the grilled chicken tikka.
  2. Preheat an oven to 160°C. Place the pastry, pour in the custard and bake till the custard is set well (approximately 30 minutes)

When set, remove the pastry from the mould, slice wedges and serve topped with a yoghurt quenelle and coriander sprig

Vinod Radhakrishnan

A food production professional for the last 20 years, graduating in hotel management from India, he subsequently obtained a Masters in Hospitality Management from Wales Bridge University, USA. Has been associated with some of the finest international hotel chains such as Hyatt, Intercontinental (Six Continents Club) etc. and various fine dining outlets in the GCC and the Middle East. Has also been part of pre-opening properties (hotel & restaurants) in these regions namely Oman, Qatar & Bahrain. A culinary trainer for the last 10 yrs. working in culinary schools in India and the UAE, he has been with ICCA since 2006 and has been instrumental in developing its training curriculum. A certified food safety ​ ​trainer​, certified instructor from American Hotel and Lodging Association (AHLA) as well.

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