Chicken, pickled pineapple & chilli quiche

MAKES 10

You will need

1 quantity Cheese Mix

1 quantity Quiche Sauce

QUICHE BASE

1 quantity Pâte Brisée

Using a rolling pin, roll out the chilled pâte brisée on a floured work surface to a thickness of 3 mm (¹/₈ inch). Cut out ten 14 cm (5½ inch) diameter discs and use the pastry to line ten 11 cm (4¼ inch) individual pie tins. Store in the refrigerator until required.

PICKLED PINEAPPLE

250 g (9 oz) fresh pineapple

110 g (3¾ oz/½ cup) sugar

large pinch salt

125 ml (4 fl oz/½ cup) water

60 ml (2 fl oz/¼ cup) vinegar

Peel and core the pineapple and cut slices 3–4 mm (¹/₈ inch) thick. Put the remaining ingredients in a saucepan and bring to the boil. Add the pineapple then set aside to cool.

COCONUT POACHED CHICKEN

500 g (1 lb 2 oz) coconut cream

500 g (1 lb 2 oz) chicken stock

1 bunch coriander (cilantro), roots only

3 kaffir lime (makrut) leaves

5 garlic cloves

20 g (¾ oz) ginger, sliced

2 chicken breast fillets

Put all of the ingredients into a saucepan and bring to the boil. Set aside to cool. Once cool, remove the chicken, discarding the poaching liquid, and shred the meat.

CHILLI SAMBAL

300 g (10½ oz) jalapeño chillies

3 Thai chillies

3 tablespoons crushed garlic

2 tablespoons canola oil

125 ml (4 fl oz/½ cup) rice wine vinegar

pinch sugar

pinch salt

Steam the jalapeño chillies for 5 minutes, then roughly chop. Put the jalapeños, whole Thai chillies, garlic and canola oil in a saucepan over low heat and cook for 15 minutes. Add the rice wine vinegar and reduce by half. Remove from the heat and allow to cool. Add the sugar and salt. Allow to cool then process to a salsa consistency in a blender or food processor.

TO ASSEMBLE

Preheat the oven to 170°C (325°F). Place the pastry-lined quiche tins on baking trays. Cover the base of each quiche with shredded chicken and 15 g (½ oz) of cheese. Top with a slice of the pickled pineapple and the remaining cheese mix. Fill with the quiche sauce. Place 1 teaspoon of the chilli sambal on top and swirl gently. Bake for 20–30 minutes or until golden and the quiche sauce has set. Allow to cool, then remove from tins.