QUICHE LORRAINE AND CHICKEN WITH CAJUN SPICES

INGREDIENTS

Goat’s cheese
Pistachio granules
Pineapple
Tamarind cream
Cajun spices
Free-range chicken breast
Salt

FOR THE SAVOURY PASTRY

200g butter
400g ROSA flour
50g water
Salt

FOR THE QUICHE FILLING

For one quiche:
Two whole eggs
2 egg yolks
250ml fresh cream
100g white onion
100g Pamigo or Taleggio cheese
30g Parmesan cheese
100g bacon

PROCEDURE

FOR THE BRISÉ PASTRY

• Mix the flour, butter, salt and sand with the help of a blender or cutter.
• Once the ingredients are mixed, add water to help create a homogeneous mixture. It is important to handle it lightly and quickly.
• Leave to rest in the fridge for an hour, then roll out the dough onto baking paper, and line the baking tray like a tart.

FOR THE QUICHE FILLING

• Brown the onion and fry it in a pan with plenty of oil.
• Then cut the bacon into strips and add it to the onion and continue browning for another 3/4 minutes.
• For Royale sauce of the quiche, whisk the eggs, Parmesan cheese, cream, salt and pepper and then add the browned mixture and the Taleggio cheese cut into small pieces.
• Pour it into the disk of brisé pastry almost to the brim and cook in the oven at 140 degrees for about an hour and 15 minutes.

FOR THE CHICKEN

• Season the chicken breast with Cajun spices, tamarind cream and seal in a 100% vacuum bag.
• Cook in roner or steam at 63 degrees for about 2 hours.
• Before serving, open the bag, pat the chicken breasts dry and brown them on both sides and cut them into thin slices.

FOR THE GOAT’S CHEESE BALL

• Make a sphere and roll it in the pistachio granules.

FOR THE PINEAPPLE

• Clean and cut into thin slices using a slicer.
• Compose the dish with the ingredients used in the preparations, taking care to serve the quiche and chicken hot.