Coronation Chicken Quiche with Curry and Apricots

Coronation chicken quiche brings the creamy, gently spiced flavors of coronation chicken into a crisp pastry shell with a set egg custard. Chicken, curry-seasoned cream, dried apricots and a little mango chutney make a savory pie that works warm for lunch or cold for a picnic.

Ingredients

1 unbaked 9-inch (23 cm) pie crust, about 9 oz (255 g), homemade or store-bought
1 tablespoon (15 ml) neutral oil
1 small yellow onion, about 4 oz (115 g), finely chopped
1 teaspoon (2 g) mild curry powder
1 cup (150 g) cooked chicken, cut into small pieces; use freshly cooked or safely refrigerated leftover chicken
¼ cup (40 g) dried apricots, finely chopped
2 tablespoons (30 g) mango chutney
3 large eggs
¾ cup (180 ml) whole milk
½ cup (120 ml) heavy cream
½ teaspoon (3 g) fine salt
¼ teaspoon (0.5 g) ground black pepper
½ cup (55 g) grated sharp Cheddar
2 tablespoons (8 g) chopped fresh cilantro, plus a little extra to serve (optional)

Instructions

Chill and prepare the pastry. If using homemade dough, roll it into a 12-inch (30 cm) circle, fit it into a 9-inch (23 cm) pie plate, trim and crimp the edge. Chill the lined plate for 20 minutes while the oven heats to 375°F (190°C). For a ready-rolled crust, follow its package directions for fitting and chilling.
Blind-bake the shell. Line the cold pastry with parchment and fill it with pie weights or dried beans. Bake for 15 minutes, then carefully lift out the parchment and weights and bake for 5 minutes more. The base should look dry but not deeply browned. Set the shell aside and lower the oven to 350°F (175°C). Blind-baking helps prevent a soggy bottom under the moist filling.
Cook the onion and spice. Warm the oil in a skillet over medium heat. Add the onion and cook for 5–7 minutes, stirring occasionally, until soft and translucent but not browned. Stir in the curry powder for 30 seconds, just until fragrant. Transfer the mixture to a plate and let it cool for a few minutes.
Season the chicken filling. In a bowl, mix the cooked chicken, chopped apricots, chutney and cooled onion. If cooking chicken specifically for this recipe, check the thickest part with a food thermometer: the USDA FSIS safe minimum for poultry is 165°F (74°C). Let freshly cooked chicken cool slightly before adding it; do not leave it at room temperature for more than 2 hours. Scatter the filling evenly in the pastry shell, then sprinkle over the Cheddar and cilantro.
Mix the custard. Whisk the eggs, milk, cream, salt and pepper in a jug until evenly combined without whipping in too much air. Pour the mixture slowly into the shell. If the crust is very full, stop just below its rim to avoid spills; a little custard can be baked separately in a small oven-safe dish.
Bake until set. Place the quiche on a baking sheet and bake at 350°F (175°C) for 35–40 minutes. It is ready when the edges are set and the center has only a slight wobble. Check the center with a food thermometer: as an egg dish, it must reach the USDA FSIS safe minimum of 160°F (71°C). If the pastry edge browns too quickly, cover it loosely with foil. Rest the quiche for 15 minutes before slicing so the custard settles.

Tips

Use chicken that is already cooked and chilled, such as plain roast or poached chicken. Avoid heavily seasoned chicken, which can compete with the curry and chutney.
Keep the pastry cold before blind-baking, and use weights that reach the sides of the shell. This reduces shrinkage and helps the base stay crisp.
Choose mild curry powder for a rounded, gentle flavor. Curry blends vary in salt and heat, so taste the filling mixture before adding extra seasoning.
Chutneys vary in sweetness and texture. Chop large fruit pieces finely, and use a smooth, mild mango chutney if you want the custard to slice neatly.

Serving Suggestions

Serve slices warm or at room temperature with a crisp green salad dressed with lemon or a light vinaigrette. Cucumber ribbons, sliced tomatoes or lightly dressed greens provide a fresh contrast to the rich custard. For a more substantial lunch, add boiled new potatoes or a simple vegetable soup. If serving outdoors, keep the quiche chilled until shortly before eating rather than leaving it on a buffet for an extended period.

Variations

For extra texture, stir 2 tablespoons (20 g) of toasted flaked almonds into the chicken mixture; add them shortly before serving if you prefer them crisp. Replace the dried apricots with ¼ cup (40 g) chopped golden raisins for a sweeter fruit note. For a little more heat, use a medium curry powder or add a pinch of cayenne, taking care not to overpower the chutney.

To make it without dairy, use an unsweetened, unflavored plant-based milk and a dairy-free cream alternative, and omit the Cheddar or use a suitable dairy-free substitute. The custard may set a little differently, so rely on the thermometer and center-set cues rather than the clock alone. For a vegetarian version, replace the chicken with 1 cup (150 g) cooked chickpeas, drained and patted dry; the result is a spiced chickpea quiche rather than coronation chicken quiche.

Storage and Reheating

Cool leftovers promptly and refrigerate them in a covered container within 2 hours of baking. Keep refrigerated at 40°F (4°C) or colder and eat within 3–4 days. Do not leave egg-and-chicken quiche at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).

Reheat individual slices in a 325°F (165°C) oven until hot throughout; check that leftovers reach 165°F (74°C), the USDA FSIS reheating temperature. A microwave also works, though it can soften the pastry. Freeze tightly wrapped slices for up to 2 months for best quality; thaw in the refrigerator before reheating, and do not refreeze a slice that has already been thawed and reheated.

Frequently Asked Questions

Can I make coronation chicken quiche ahead?
Yes. Bake it, cool it promptly and refrigerate it, covered, for up to 3–4 days. You can also prepare and blind-bake the pastry shell a day ahead, then keep it covered at room temperature and assemble the filling shortly before baking.

Can I use leftover roast chicken?
Yes, provided it has been refrigerated safely and is within its storage window. Remove the skin and bones, cut the meat into small pieces, and avoid adding chicken that has been left at room temperature for more than 2 hours.

Why is my quiche watery?
Excess moisture can come from wet chicken, a very juicy chutney or an underbaked custard. Pat chicken dry, avoid overfilling the shell, and bake until the center reaches 160°F (71°C). Resting for 15 minutes also helps the custard firm before slicing.

Can I bake it without blind-baking the crust?
Blind-baking is strongly recommended because the moist filling needs a head start to keep the pastry crisp. If you skip it, the bottom may be pale or soft; it is not a reliable shortcut for this filling.

How can I tell when the quiche is done without overbaking it?
The outside should be set, while the center moves slightly when the plate is gently nudged. Confirm the middle reaches 160°F (71°C) with a food thermometer, then remove it from the oven and allow the 15-minute rest to finish settling the custard.

Can I serve it cold?
Yes. Chill it promptly after baking and serve it cold from the refrigerator or let a slice stand briefly at room temperature. Keep the rest refrigerated, and follow the same 2-hour limit for food left out during serving.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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