Spicy Chicken Tart with Asparagus


  • 4 Ready Bake 75mm Quiche Shells (QSS75)
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1kg chicken thigh fillets, trimmed and halved (quartered if extra-large)
  • 1 tbsp grated fresh ginger
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp garam masala
  • 1/4 tsp chilli powder
  • 1 cup tomato puree
  • 1/3 cup thick natural yoghurt
  • 1/2 cup thickened cream


  1. Pre-heat fan forced oven to 150°C.
  2. Place Quiche Shells on a baking tray to thaw to room temperature – approximately 30 minutes.
  3. Place thawed shells into pre-heated 150°C oven and baked for approximately 12-14 minutes, then set aside to cool. 
  4. Heat oil and half the butter in a large, heavy-based saucepan over high heat. Cook chicken in batches until browned, then remove to a plate.
  5. Reduce heat to medium and add remaining butter. Add ginger and cook for 1 minute. Add coriander, cumin, garam masala, and chilli powder and cook for 30 seconds. Add tomato puree and a pinch of salt and simmer for 10 minutes.
  6. Return chicken to saucepan with yoghurt and cream and reduce down to a thick sauce – remove from heat and set aside to cool.
  7. Add cooled spicy chicken fill to the pre-baked Quiche Shells, then place in the fridge/ serve with poached asparagus and sprigs of fresh sage.

*Please note the above oven temperatures and baking times are a guide only.

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