Recipe: Quiche with Poultry and Foie Gras

1 Place your tart base in your mold (non-stick), press well at the bottom, bring up the sides and pinch the edge between your fingers, prick the bottom with a fork and return to the cold for 10 minutes.

2 Cut one of the poultry fillets into small dice and the others into strips (8) lengthwise.

3 In your pot that you used to cook the poultry, add a little butter then for just 1 minute quickly sauté your asparagus tips while seasoning them and place them on a plate.

4 In a bowl mix with a spatula the diced asparagus, poultry and foie gras.

5 Preheat your oven to 200°(TH6/7)

6 Remove your quiche from the fridge, then fill the bottom with your mixture, then arrange alternating your asparagus tips and poultry strips, place it on the oven rack then pour your custard and sprinkle with parmesan, bake at mid-height for 30 minutes then turn off the heat while leaving the oven door slightly ajar for 10 minutes.