Chicken and Tarragon Quiche Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">225g plain flour</li><li class="ingredients-single-item">115g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">300g cooked chicken breast, diced</li><li class="ingredients-single-item">2 tbsp fresh tarragon, chopped (or 2 tsp dried)</li><li class="ingredients-single-item">1 medium leek, cleaned and finely sliced</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">150g Gruyère cheese, grated (or Emmental)</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">200ml double cream</li><li class="ingredients-single-item">100ml whole milk</li><li class="ingredients-single-item">¼ tsp freshly grated nutmeg</li><li class="ingredients-single-item">Salt and freshly ground black pepper</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) fluted tart tin with removable base</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Rolling pin</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. Place the flour and salt in a large bowl and add the cold cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Working with cold butter is crucial as it creates steam pockets during baking, resulting in a flaky, light texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg yolk and gradually add the ice-cold water, mixing with a knife until the dough just comes together. Be careful not to overwork the pastry or add too much water as this will develop the gluten and make your pastry tough rather than tender. Form into a disc, wrap in cling film, and chill for at least 30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 190°C (170°C fan). On a lightly floured surface, roll out the pastry to about 3-4mm thickness and large enough to line your tart tin. Carefully lift the pastry using your rolling pin and drape it over the tin. Gently press it into the corners and up the sides, allowing a little overhang. Prick the base with a fork.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line the pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the paper and beans and return to the oven for another 5-7 minutes until the base is lightly golden and dry to the touch. This creates a barrier that prevents the custard from making the pastry soggy. Trim any excess pastry from the edges using a sharp knife. Reduce oven temperature to 180°C (160°C fan).</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Meanwhile, prepare the filling. Heat the olive oil in a frying pan over medium heat and gently sauté the leek until soft but not colored, about 5-6 minutes. The moisture in the leeks should evaporate to prevent a watery quiche. Add the chopped tarragon and cooked chicken, stir to combine, and season with salt and pepper. Remove from heat and allow to cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a jug or bowl, whisk together the eggs, double cream, milk, and nutmeg until well combined. Season with salt and freshly ground black pepper. The combination of cream and milk creates the perfect custard consistency – rich but not too heavy.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Scatter half the grated Gruyère over the base of the blind-baked pastry case. Spread the chicken and leek mixture evenly over the cheese. Pour the egg custard mixture carefully over the filling, ensuring it's evenly distributed. Sprinkle the remaining cheese on top.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Carefully transfer the quiche to the oven and bake for 25-30 minutes until the filling is set but still has a slight wobble in the center. The custard will continue to set as it cools, so be careful not to overbake or it will become rubbery. The top should be golden brown and puffed slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from the oven and allow to cool in the tin for at least 15 minutes before removing. This resting time allows the custard to fully set and makes it easier to get clean slices. Serve warm or at room temperature with a crisp green salad. The quiche can be stored in the refrigerator for up to 3 days and reheated gently, or frozen for up to 1 month.</li></ol>