Our Savory Chicken Lorraine Tart brings together the richness of creamy chicken filling with a flaky pastry crust. Inspired by the classic Quiche Lorraine, this dish features tender barbecue chicken, crispy bacon, and a blend of fresh herbs for an unforgettable meal. Perfect for brunch, lunch, or a light dinner, this tart is both comforting and elegant. Let’s create this easy yet delightful recipe!
Ingredients
- 2 sheets frozen shortcrust pastry, thawed
- 300g rindless bacon rashers, chopped
- 1 onion, thinly sliced
- 2 cloves garlic, crushed
- 1 large egg
- 2 egg yolks
- 150ml (⅔ cup) milk
- 300ml Bulla Cooking Cream (or any cooking cream)
- 1 tsp chicken stock powder (Massel or preferred brand)
- ½ tsp sweet paprika
- 60g salted butter
- 40g (¼ cup) plain flour
- 1 barbecue chicken, skin and bones discarded, meat chopped
- ¼ cup fresh parsley leaves, finely chopped
- 2 tbsp finely chopped chives
- 25g (¼ cup) grated cheddar
Instructions
- Prepare the Pastry Base :Preheat your oven to 180°C (350°F). Line a 9-inch tart tin with the shortcrust pastry sheets, pressing them gently to form a smooth base. Trim any overhanging edges, prick the base with a fork, and bake for 10 minutes or until lightly golden. Remove from oven and set aside.
- Cook the Bacon and Onion : In a frying pan, cook the chopped bacon over medium heat until crispy. Add the sliced onion and crushed garlic, cooking until the onion is soft and translucent. Set aside to cool.
- Prepare the Chicken Filling : In a small saucepan, melt the butter over medium heat. Stir in the flour, cooking for 1-2 minutes until smooth and bubbling. Gradually whisk in the milk, cream, chicken stock powder, and paprika, stirring until the mixture is thick and creamy.
- Combine Ingredients : In a large bowl, whisk together the whole egg, egg yolks, and creamy sauce until smooth. Add the chopped barbecue chicken, bacon mixture, parsley, and chives, mixing until well combined.
- Assemble the Tart : Pour the chicken mixture into the prepared pastry shell, spreading it evenly.
- Bake the Tart : Bake in the preheated oven for 25-30 minutes or until the filling is set and the top is golden brown.
- Serve and Enjoy : Garnish with extra chives if desired, and serve warm. This Chicken Lorraine Tart pairs beautifully with a fresh side salad.
Conclusion
This savory Chicken Lorraine Tart is a creamy, flavorful dish that makes a wonderful addition to any meal. With tender chicken, crisp bacon, and a touch of herbs, it offers a modern twist on a classic quiche. Serve it warm, and watch it quickly become a household favorite!
Savory Chicken Lorraine Tart – A Deliciously Creamy Quiche Twist
This savory Chicken Lorraine Tart is a creamy,flavorful dish that makes a wonderful addition to any meal. With tenderchicken, crisp bacon, and a touch of herbs, it offers a modern twist on aclassic quiche.
Ingredients
- 2 sheets frozen shortcrust pastry thawed
- 300 g rindless bacon rashers chopped
- 1 onion thinly sliced
- 2 cloves garlic crushed
- 1 large egg
- 2 egg yolks
- 150 ml ⅔ cup milk
- 300 ml Bulla Cooking Cream or any cooking cream
- 1 tsp chicken stock powder Massel or preferred brand
- ½ tsp sweet paprika
- 60 g salted butter
- 40 g ¼ cup plain flour
- 1 barbecue chicken skin and bones discarded, meat chopped
- ¼ cup fresh parsley leaves finely chopped
- 2 tbsp finely chopped chives
- 25 g ¼ cup grated cheddar
Instructions
- Prepare the Pastry Base :Preheat your oven to 180°C (350°F). Line a 9-inch tart tin with the shortcrust pastry sheets, pressing them gently to form a smooth base. Trim any overhanging edges, prick the base with a fork, and bake for 10 minutes or until lightly golden. Remove from oven and set aside.
- Cook the Bacon and Onion : In a frying pan, cook the chopped bacon over medium heat until crispy. Add the sliced onion and crushed garlic, cooking until the onion is soft and translucent. Set aside to cool.
- Prepare the Chicken Filling : In a small saucepan, melt the butter over medium heat. Stir in the flour, cooking for 1-2 minutes until smooth and bubbling. Gradually whisk in the milk, cream, chicken stock powder, and paprika, stirring until the mixture is thick and creamy.
- Combine Ingredients : In a large bowl, whisk together the whole egg, egg yolks, and creamy sauce until smooth. Add the chopped barbecue chicken, bacon mixture, parsley, and chives, mixing until well combined.
- Assemble the Tart : Pour the chicken mixture into the prepared pastry shell, spreading it evenly.
- Bake the Tart : Bake in the preheated oven for 25-30 minutes or until the filling is set and the top is golden brown.
- Serve and Enjoy : Garnish with extra chives if desired, and serve warm. This Chicken Lorraine Tart pairs beautifully with a fresh side salad.