Tomato and Chicken Quiche with Pickled Carrots

December 13, 2016 by  
Filed under Carrots, Chicken, Recipes, Tomatoes

Tomato and Chicken Quiche with Pickled Carrots

If you have unconsumed chicken meat, or excess tomatoes and carrots, use this recipe to turn them into a tasty quiche!

This recipe is developed by Siti Nuraini bte Adenan and Demi Yong Qian Qian, Pastry and Baking students from ITE College West.

Number of Servings: 4

Preparation and Cooking Time: 2 hours


Quiche Sauce

  • Fresh Cream – 125 ml
  • Milk – 125 ml
  • Eggs – 100 g
  • Salt – 3 g
  • Pepper – 0.1 g
  • **Seasoned unconsumed chicken and excess tomatoes

Tart Shell

  • Flour – 250 g
  • Butter – 125 g
  • Ice Water – 45 ml
  • Eggs – 20 g

Pickled Carrots

  • Excess carrots (shredded) – 100 g
  • Vinegar – 60 g
  • Sugar – 15 g
  • Water – 80 ml

Balsamic Reduction

  • Balsamic Vinegar – 100 ml
  • Apple Juice – 50 ml
  • Sugar – 50 g

*Orange Segment, Red Radish, Cherry Tomato, Salad, Sour Cream


Quiche Sauce

  1. Whisk all the ingredients and sift through a strainer.

Tart Shell

  1. Rub in the butter to the flour till sandy texture.
  2. Add in the ice water and eggs till a dough is formed.
  3. Bring to chiller to rest for 30 mins.
  4. Roll it out to 3mm thickness and lay into tart shells
  5. Add the filling, pour the quiche sauce to the top of tarts.
  6. Bring to bake at 180 degree Celsius for 10 minutes+/- or golden brown.

Pickled Carrots

  1. Stir well the vinegar, sugar and water.
  2. Add in the carrots and put in chiller.

Balsamic Reduction

  1. Bring the balsamic vinegar, apple juice and sugar to simmer under low heat until desired consistency.

Tomato and Chicken Quiche with Pickled Carrots - Students

Food Safety

Follow these food safety tips from AVA on storing cooked food to reduce the risk of food poisoning from contaminated cooked food:

  • All cooked food should be refrigerated or frozen within 2 hours after cooking.
  • Store cooked food in a clean, shallow container.
  • Use shallow containers and leave sufficient air space around the food to promote rapid and even cooling. Cooked food stored in large, deep containers remain warm for a longer time. Dangerous bacteria may grow in this warm spot which can lead to food poisoning if consumed.
  • When freezing cooked food, make sure they are wrapped tightly.
  • Keep your refrigerator uncluttered so that air can circulate and cool food properly.
  • Do not refreeze frozen food that have been thawed.
  • As a general rule, do not keep cooked food for more than 4 days.

Source: AVA


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