Chicken and Mushroom quiche

 Ingredients:

175 gms all purpose flour 1/2 tsp salt 113 gms unsalted butter 2-3 tbsp ice cold water 2 tsp olive oil 2-3 cloves of garlic finely chopped 1/3 cup of leek chopped 150 gms of button mushroom chopped 100 gms of poached chicken shredded egg wash for brushing cooled crust For custard 3/4 cup cream 2 eggs salt and pepper ( for seasoning) chilli flakes for seasoning Method: To make the crust: - Add the all purpose flour, salt and the cubes of chilled unsalted butter to the food processor and let it pulse until it takes on the texture of wet sand. - Keep the food processor in the pulse mode and simultaneously keep adding the ice cold water through the feeder tube to make the mixture clumpy. - Empty the food processor onto the chopping board and gently bring together the clumps into a disc shape. - Wrap this disc tightly using a cling film and keep it in the refrigerator for atleast 1 hour or in the freezer for about 15 minutes. - Take the pastry out of the refrigerator and leave it for a couple of minutes before rolling it out into a pie dish. - Take two sheets of parchment paper and roll it out in between the two sheets. Roll it out into about 11 inches round crust. - Peel off the layer of parchment paper and turn it over into the tart pan. Carefully lift off the remaining parchment paper. - Nudge the crust into a pie dish. Trim off the edges using a knife. - Place parchment paper over the crust and put some baking beans over it. The beans will help the crust to bake partially and it's weight would help to prevent the crust from rising up while it's baking. - Pre-heat the oven to 200 degrees Celsius and blind bake this crust for about 20 minutes. - After 20 minutes, pull out the parchment paper loaded with beans and let the crust bake for another 3-5 minutes. - Take the crust out of the oven and brush it up lightly with egg wash. - Put it in the refrigerator for about 3 minutes. To make the filling: - Heat garlic oil in a pan. - Add the chilli flakes and chopped leeks and let them cook for about a couple of minutes. - Add the chopped button mushrooms and cook them until they release the water and the water evaporates completely. - Add salt to taste and the shredded chicken. To make the custard: - In a bowl, add the cream and two eggs and give it a gentle whisk. - Add a generous amount of pepper, salt to taste and chilli flakes and whisk. - The custard is ready. To make the quiche: - Start layering the crust, first with the mushrooms and chicken. - The second layer would be of freshly grated parmesan. - The third and the final layer would be of the custard. - Drop the temperature of the oven to about 180 degrees and bake the quiche for about 20-25 minutes. - The chicken and mushroom quiche is ready to be served.