July 13, 2014

Paris in July: Mini-quiches poulet et noix de cajou

These miniature crustless quiches make appealing handheld bites, which will be nibbled on or wolfed down, depending on the eater. Filled with strips of chicken, diced tomatoes, and crunchy cashews, they are baked until golden and lightly crusty but still nice and moist inside. Mini-quiches are good soldiers for a buffet; they can be eaten warm or at room temperature, and you can bake them up to a day ahead (reheat for ten minutes in a warm oven before serving.
This is one of the books I look through every summer, hoping for something new to make during Paris in July. This may not be the most sophisticated recipe {or even the most French?} but it's one I know I'll make again and again. Chicken, tomato, cashews (!) and tarragon are a very good combination of flavors, one that I would never have thought of.

Do you want to know the best part (there are two...)?  I have fallen in love with our new supermarché, where I shopped this morning for a rotisserie chicken, a gorgeous bundle of fresh tarragon, and the cheese {comté was tres cher, but they had it, and I will try it another time ... along with three 'intensities' of Gruyere}. It almost feels a little Parisian to shop there.

And tomorrow, when I am being very un-parisienne, and having lunch at my desk, eating leftovers. comme toujours, I can drink some Perrier with my mini-quiche and feel tres chic. :)

Mini-Quiches Poulet et Noix de Cajou
adapted from Chocolate & Zucchini:  Daily Adventures in a Parisian Kitchen,
by Clotilde Dusoulier
for twenty-four mini or twelve medium quiches

Note:  These are the measurements from the original recipe. I made a half-recipe, using two whole eggs and about 1/2 cup canned diced tomatoes, rinsed and well-drained), and baked mine in a 'regular' muffin pan. They needed about 30 minutes in the oven.

olive oil or nonstick spray for greasing the muffin tin
leftover roast or rotisserie chicken, skin removed, cut into small dice {a generous cup)
3/4 teaspoon fine sea salt
1/2 teaspoon freshly ground pepper
four plum tomatoes, halved, cored, seeded and diced
three large eggs
1 1/2 cups milk
3/4 cup all-purpose flour
1 cup freshly grated Gruyere or Comte cheese, about 3 1/2 ounces
2 tablespoons chopped fresh tarragon leaves (or substitute or mix in other herbs, such as parsley}
2/3 cup roasted cashews, coarsely chopped

Preheat the oven to 425 degrees, and grease the muffin tin with olive oil or nonstick spray

In a large mixing bowl, whisk the eggs. Add the milk and whisk again. Sift in the flour {or just gently spoon it in, a little at a time, whisking after each addition.} Stir in the salt and pepper, and whisk until blended; the batter will be thin.  Add in the diced chicken, diced tomatoes, grated cheese, herbs and chopped cashews.

Spoon the batter evenly into the prepared muffin tins {harder than it sounds!}. Place the muffin tin on a baking sheet {to catch any drips in the oven, as the muffin cups will be very full}. Bake the mini-quiches for about 25 to 35 minutes, depending on the size of your molds, until golden and puffy {you'll see them rise above the rims of the muffin cups}.  Unmold them, let them cool for 10 minutes, then serve them warm or at room temperature.
Beaujolais works particularly well with chicken and tomato combinations. ... Pinot Grigio and other light, crisp wines will work well, too.
Are you cooking or baking {or eating} for Paris in July?


JoAnn said...

My mouth is watering... just pinned this post!

Karen K. said...

Sounds delicious!!!

Bellezza said...

Oh my goodness, I want these Right Now! Thanks for including the recipe, or I'd be even more frustrated at not having them. ;) Something to try this weekend for sure.