The Ultimate French Quiche #youtubeshorts #shorts #cooking

By Bruno Albouze · 120 min

Ingredients

Instructions

1. Make the spinach: soak the greens in water, repeating until the water runs clear, then drain well. Heat a pot over medium heat with the fat and crushed garlic. Add the spinach in two batches, letting the first wilt before adding the rest. Stir, cover and cook for 2 minutes. Drain off excess liquid and squeeze out any remaining moisture.
2. Clean the mushrooms: trim the tough stem bases, soak briefly in water, drain cap-side up on paper towels, scrape out the spines under the caps, then cut into medium pieces.
3. Sear the chicken breasts in a hot pan with fat and coarse salt over medium-high heat for about 10 minutes until the meat is opaque 60–70% of the way up the sides. Season the top with the remaining salt, flip and cook about 5 more minutes until cooked through. Baste with butter or duck fat and thyme for about 2 minutes, then rest the chicken. Keep the fond and fat in the pan.
4. Sear the tenders for 3 minutes on each side and rest them on a plate.
5. In the same pan over medium-high heat, cook the onions for 5 minutes, adding fat if needed. Cover and cook 5 more minutes. Uncover, add the chicken livers, season with salt and pepper and sauté over high heat for 3 minutes per side. Spread the onion and liver mixture on a chilled tray and let cool completely. Keep the pan.
6. Reheat the pan over high heat with fat. Sauté the mushrooms for 3 minutes until browned. Cover, reduce to medium-low and steam for 3 minutes. Uncover, drain excess liquid, season with salt and pepper, add the cream and simmer, stirring, about 5 minutes until thick enough to coat.
7. Off the heat, fold in the cubed potatoes, persillade and the spinach. Add the juices collected from the meat, season to taste and let cool.
8. Slice the chicken breasts and arrange the stuffing portions side by side on a large tray.
9. Make the custard by blending all custard ingredients with an immersion blender.
10. Preheat the oven to 180°C (350°F) convection. Layer the shredded Comté in the bottom of a crust, then add goat cheese cubes. Arrange the chicken slices radially like clock hands, then add the onions, livers and mushroom-potato-spinach mixture. Repeat with the second crust.
11. Fill the quiches with custard up to the top and sprinkle the grated Parmesan over the surface.
12. Bake for 30 to 35 minutes, until the top is golden and the center is just set, not wobbly. Rest 10 minutes, then move to a rack and cool to room temperature before slicing.

Summarized from Bruno Albouze's video. Watch it for the details.

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