Coronation chicken quiche

Method

• Cut the chicken breast into slices approximately 1-1.5cm thick
• Add a splash of olive oil to a pre heated frying pan and put the chicken and sliced onions in.
• Fry the chicken for 2-3 minutes on each side until just cooked (it will cook more in the quiche) and the onions are starting to soften.
• Add the spices and fry for another 30 seconds, stirring to coat the onions and chicken.
• Add the mango chutney, stir to combine and take off the heat to cool slightly.
• To prepare the pastry base, preheat the oven to 180C and butter the sides and base of the tin.
• Place the ready made shortcrust pastry in the tin ensuring it fits snuggly and goes up the sides. Trim off any excess and prick the base of the pastry lightly with a fork.
• Place a layer of baking paper in the bottom over the pastry and fill with baking beans, dried pasta or rice to weigh the pastry base down to stop the bottom from rising.
• Put the case in the oven for 8 minutes, then take out, remove the baking paper and weights and bake uncovered for another 5 minutes until the edges start to go golden. Take out of the oven and finish off the quiche mix.
• To make the quiche mix, break the eggs in a large bowl, add in the Rodda’s clotted cream and whole milk and whisk until combined. Season and stir once more.
• Slowly pour the chicken, onions, mango chutney and spice mix into the quiche mix and stir. The mixture should go a lovely golden colour.
• Pour the mix into the pre cooked quiche base, arranging the chicken over the base to distribute evenly.
• Bake for 30 minutes until the top is golden.
• Serve hot or cold.