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PARMESAN QUINOA PIE WITH CHICKEN, KALE, AND APPLE

Tarte de quinoa parmesan au poulet au kale et a la pomme

In collaboration with
Emilie Gaillet, Emilie Murmure

Breasts Pâtés, pies, and puffs Oven Apple-picking season
6 and more Portions
30 min Prepping
1h Cooking
Recipe Easy

Ingredients

1 Exceldor chicken breast
  • 3/4 cup (150 g) tricolour quinoa, rinsed and drained
  • 1 heaping cup (110 g) grated Parmesan
  • 3 eggs
  • A pinch salt
  • 1 tbsp. (15 ml) olive oil
  • 1 garlic clove, grated
  • 2 1/2 cups (70 g) finely chopped kale (you can use herb scissors)
  • 1 tbsp. (15 ml) Dijon mustard
  • 3/4 cup (180 ml) cream
  • 1 apple, halved and thinly sliced
  • A handful arugula
  • 1/4 cup (35 g) hazelnuts

Directions

Click the steps to erase them.

  1. Cover quinoa with double its volume in water. Bring to a boil, lower heat, cover, and cook 10 minutes. Remove from heat and set aside, covered, for 10 minutes.
  2. Once quinoa is cooked and slightly cooled, mix with 1½ cups parmesan, one egg, and a pinch of salt. The texture should be mealy. Press mixture into the mould and refrigerate 20 minutes.
  3. Meanwhile, cut chicken into small cubes and brown for a few minutes in a bit of vegetable oil. Salt and pepper generously. Add kale and garlic and cook for 3 minutes.
  4. Preheat oven to 350°F (176°C) and blind bake crust 25 minutes.
  5. Transfer chicken mixture to mixing bowl and add two eggs, salt, remaining Parmesan, mustard, and cream. Mix well and pour onto crust.
  6. Continue baking in oven for 30 minutes.
  7. Serve pie topped with apples, arugula, and hazelnuts.