Recipe: Quiche with Poultry and Foie Gras

Name: Quiche with Poultry and Foie Gras
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: 1 rond de pâte feuilletée pur beurre de 25 cm environ; 6 belles asperges blanches cuites les pointes coupées a 12cm environ le reste taillé en petits dés; 3 filets de poulet fermier assaisonnés juste revenus au beurre pendant une dizaine de minutes puis débarrassés on gardera la cocotte ou la poêle sans la nettoyer; 70 g de foie gras cuit (bloc) taillé en petits dés et entreposé au frigo; Migaine: 3 œufs entiers battus avec 120 gde crème épaisse (double) salée poivrée en ajoutant une pointe de muscade.; 50 g de parmesan fraîchement râpé.

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (1 reviews) Desserts

Prep 30 min

Cook 30 min

Total 1h

Servings 4 serv.

Ingredients for 4 servings

1 round of puff pastry made with pure butter, approximately 25 cm
6 beautiful white asparagus cooked with tips cut to approximately 12 cm, the rest cut into small dice
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
70 g of cooked foie gras (block) cut into small dice and stored in the fridge
Custard: 3 whole eggs beaten with 120 g of thick cream (double) salted, peppered, adding a hint of nutmeg.
50 g of freshly grated parmesan.

Step-by-step directions

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.

Foie gras Pâte feuilletée Asperges blanches Volaille Quiche Tarte salée