Bel Foodservice
Chicken and asparagus quiche

Chicken and asparagus quiche

Chicken and asparagus create a flavourful pairing in this quiche recipe. The inclusion of Kiri® Professional Cooking & Spreading adds a creamy richness, while a hint of Asian influence from the ingredients gives it a unique touch. Perfect for those seeking a classic dish with an exotic twist.

Portions
- +
Preparation time
40
minutes
Cooking time
78
minutes
Price category
–

Ingredients

The shortcrust pastry

  • 45 g milk
  • 5 g egg yolks
  • 3,5 g salt
  • 135 g bread flour
  • 35 g cake flour
  • 130 g unsalted butter
  • egg yolk

The fillings

  • 4 pc asparagus
  • 1 g salt
  • 175 g chicken thighs
  • 2 g sugar
  • 15 g Japanese sake
  • 30 g whole eggs
  • appropriate amount of frying oil
  • appropriate amount of potato starch
  • 150 g onions

The glaze

  • 5 ml doubanjiang
  • 0,5 clove of garlic
  • 9 g sugar
  • 18 g soy sauce
  • 9 g mirin
  • 8 g rice vinegar
  • 1 g potato starch
  • 21 g water

The egg mix

Assembly

Preparation

The shortcrust pastry

  1. Whisk together the milk, eggs and salt until well-combined.
  2. In a food processor, mix the flours and cold butter until the mix has a sand-like texture.
  3. Add the liquids and pulse a few times until lumps of dough form. Refrigerate for 30 minutes.
  4. Transfer to a working surface or a bown and sprinkle some flour over the dough.
  5. Using a rolling pin, beat the dough and fold it over itself until it becomes uniform.
  6. Transfer to a dish covered in cling film and wrap tightly into a rectangle shape. Refrigerate for 30 minutes minimum.

The fillings

  1. Cut the asparagus, transfer to a microwave-safe dish. Add water and salt and microwave until soft. Transfer to an ice bath to cool. Drain and wipe off the water.
  2. Prepare filling A : add all the ingredients into a bowl, mix and let it rest for 30 minutes. Strain to separate the chicken and marinade.
  3. In a frying pan, add enough oil to fry the chicken pieces and heat to 180°C. Coat the chicken pieces with potato starch and fry until lightly golden. Put the fried chicken on a rack to remove excess oil.
  4. Prepare filling B : in a frying pan, melt the butter and sauté the chopped onions. Season with salt and white pepper and reserve in a bowl. Repeat the same step with the cut asparagus.

The glaze

  1. In a frying pan, heat all the ingredients for the glaze, except the water and potato starch. Mix together the water and potato starch than add to the hot pan. Stir well until thickened.

The egg mix

  1. In a bowl, mix the eggs. Next, in another bowl, mix the softened Kiri® Professional with milk until lump-free.
  2. Combine the eggs and milk, filter. Season with salt, white pepper, paprika and nutmeg to taste.

The pie cups

  1. Roll out the rested dough evenly. Using a roller docker or a fork pierce little holes. Refrigerate for 2 hours minimum.
  2. Cut the cold dough into 4 circles that are a little larger than the pie tins. Refrigerate for 2 hours minimum.
  3. Using a knife, remove the excess dough. Refrigerate for 1 hour.
  4. Line the cold pie cups with parchment paper and pie stones. Bake at 180°C for approximately 45 minutes. After 25 to 30 minutes check the pie cups and if the bottom looks baked, remove the pie stones and return the cups to the oven to bake evenly.
  5. When the pie cups are done, brush the bottom and sides with egg yolk and bake at 180°C for 2 minutes.

Assembly

  1. First, add the grated gruyère cheese.
  2. Then, in this order add: the onions, asparagus (reserving the heads) and cut Kiri® portions.
  3. Coat the bottom part of the fried chicken pieces in sauce and add them to the cups.
  4. Fill the cup with plenty of egg mix and bake at 190°C for 30 minutes.
  5. Take the quiches out of the oven, add the reserved asparagus heads on top and bake for 1 minute.
  6. Remove the quiche from their pans. Brush the chicken pieces with the remaining sauce.
  7. Sprinkle with golden sesame seeds. Serve.

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