Chicken Rendang Quiche

An Asian twist to a Western dish, the Chicken Rendang Quiche will tantalize your taste buds with the intense aroma of exotic spices. One bite of this amazing dish will send you over the moon!
Chicken Rendang Quiche
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Cooking Time
45 mins


For Pastry:

  • 340g all purpose flour
  • 1/2 tsp salt
  • 230g cold butter, diced
  • 1 tbsp. lemon juice
  • A bit of cold water
  • 2 tsp. curry leaves, finely minced
  • 1 tsp. chili powder

For Filling:

  • 4 eggs
  • 1 ½ cup whipping cream
  • 1 cup chicken rendang, shredded
  • 1 turmeric leaf, finely minced
  • Salt to taste


  1. Roll out the pastry dough into an 1/8” thick pie dish. Use a fork to poke holes into the bottom crust of the pastry dough.
  2. Cover with aluminium foil then bake at 180°C for 20 minutes. Set aside.
  3. Beat together eggs, whipping cream and salt.
  4. Scoop the shredded chicken rendang and place in the pastry.
  5. Pour in the egg mixture.
  6. Bake at 25 minutes until done.

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