Quiche with foie gras is tricky: hot cream bakes before the crust, and the foie gras melts away. Here we play contrast: white asparagus blanched just before, poultry seared in butter, cold foie gras diced. Everything bakes in 30 minutes at 200°C.

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Ingredients for 4 servings

servings
  1. 1 round of puff pastry made with pure butter, approximately 25 cm
  2. 6 beautiful white asparagus cooked with tips cut to approximately 12 cm, the rest cut into small dice
  3. 3 fillets of free-range chicken seasoned, lightly seared in butter for about ten minutes then removed, keeping the pot or pan without cleaning it
  4. 2.5 oz (70 g) of cooked foie gras (block) cut into small dice and stored in the fridge
  5. Custard: 3 whole eggs beaten with 4.25 oz (120 g) of thick cream (double) salted, peppered, adding a hint of nutmeg.
  6. 1.75 oz (50 g) of freshly grated parmesan.